Mint Chocolate Chip Cheesecake

  • Author: Lauren


For the crust:

  • 2 rows oreo cookies – stuffing removed
  • 4 tablespoons unsalted butter

For the filling:

  • 3 packages cream cheese, softened
  • 3/4 cup granulated sugar
  • remaining oreo stuffing
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 teaspoon mint extract
  • 1 cup mini chocolate chips
  • 56 drops green food coloring

For the ganache:

  • 2 ounces mini chocolate chips
  • 4 ounces heavy cream
  • 1 tablespoon light corn syrup


  1. Preheat the oven to 375F. Remove the stuffing from the oreos and set aside. In the food processor, crumb the oreo cookies. In a separate bowl, slowly drizzle the melted butter into the crumbs while mixing with a fork so the butter is evenly distributed over the crumbs. Press into a springform pan that has been lined with parchment paper. Bake for 15 minutes, then let cool. Lower your oven temperature to 350F. Note: the parchment paper isn’t totally necessary if you are going to serve the cheesecake straight from the springform pan.
  2. While crust is baking, prepare the filling. Add the cream cheese to your standing mixer fitted with the paddle attachment. Combine the cream cheese and oreo stuffing pieces until smooth. Add sugar, eggs, vanilla and mint extract on medium speed. Stop the mixer and scrape the bowl to ensure all cream cheese is combined. Add food coloring and mix again until combined. Stir in the chocolate chips.
  3. Pour filling into your cooled crust. Place the springform pan in a water bath and bake at 350F for 1 hour and 20 minutes or until the center of the cheesecake is just about set. Remove from water bath, and remove aluminum foil and plastic wrap if used. Allow to cool before topping with ganache. The ganache for this cake was layered just on top, but you certainly could let it drip over the sides or use a dyed white chocolate ganache for some design.

For the ganache:

  1. In a heatproof bowl, melt the chocolate chips over a barely simmering water. Once melted, whisk in the heavy cream and corn syrup and stir to combine. Allow to cool slightly before pouring on the cheesecake, about 5 minutes. If you end up with any air bubbles in the ganache, tap the cake slightly on the countertop. Allow the cake to rest overnight to set and enjoy the next day!

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