Mint Chocolate Chip Cheesecake With Chocolate Ganache
Is there anything better than a slight hint of mint added to a delicious cheesecake? I think not! This yummy Mint Chocolate Chip Cheesecake With Chocolate Ganache is THE perfect dessert! It combines the yummy flavors of mint and chocolate in a smooth and creamy cheesecake!
Mint Chocolate Chip Cheesecake
With Chocolate Ganache
When you start talking about mint and chocolate chip, the only thing I can think of is relationship troubles and ice cream. Am I wrong?
There is something so satisfying about the flavor combinations in a big ole tub of mint chocolate chip ice cream that can soothe the soul! Well, it isn’t any different with this yummy Mint Chocolate Chip Cheesecake!
You get the refreshing and delightful flavor of mint combined with the deliciousness of chocolate chips and cheesecake – all with a yummy chocolate ganache topping! Oh, my – DROOL! And, did I mention how easy it is to make? Take a look!
You are absolutely going to love this delicious recipe! It may even take the place of that tub of ice cream in your freezer! And, don’t fib! I know you have one stashed back for emotional emergencies 🙂
All kidding aside, this Mint Chocolate Chip Cheesecake is an absolutely delicious dessert you simply must try!
And, if you love the flavor of mint and absolutely adore cheesecake, then, be sure and try these refreshing and delightful desserts too!
- Mint Chocolate Cheesecake Fudge
- Instant Pot Peppermint Cheesecake
- Mint Chocolate Chip Cheesecake In The Instant Pot
As you can see, you just cannot go wrong with a mint and cheesecake combo! So, are you ready to see how easy this Mint Chocolate Chip Cheesecake is to make?
How To Make This Cheesecake:
Crust Directions:
To start, line the bottom of a 7-inch springform pan with parchment paper. Then, spray the sides with Pam baking spray.
In a large mixing bowl, add the melted butter and the crushed Oreos.
Once combined, pour into the springform pan and press to form the crust.
Place the crust in the freezer. Meanwhile, continue making the cheesecake mixture.
Mint Chocolate Chip Cheesecake Directions:
Using a small bowl, add the sugar and cornstarch and whisk until combined.
Use a large bowl and a hand mixer to beat the cream cheese and sugar together. Beat until combined and smooth.
Add in the eggs 1 at a time and beat until combined.
Add the mint extract and mint green gel food coloring and beat until combined.
Then, fold in the chocolate chips.
Finally, pour the cheesecake mixture into the crust and cover with foil.
Add one cup of water to the instant pot and place a trivet inside.
Place the springform pan with the cheesecake mixture onto the trivet, close the lid, and set the instant pot to “sealing”.
Set to manual high pressure and bake for 40 minutes. After the timer goes off, allow the instant pot to naturally release for 20 minutes.
Once released, remove the lid. Use a paper towel to remove condensation from the foil.
Remove the cheesecake from the instant pot and place onto a wire rack and allow to cool completely.
Finally, place the cheesecake into the refrigerator overnight.
Chocolate Ganache Directions
For the ganache, use a small pot and heat up the heavy whipping cream until steaming.
While the cream is heating up, place chocolate chips into a heat-proof bowl.
After the whipping cream is heated, pour over the chocolate chips and allow to sit for 1 minute.
Then, whisk until smooth and creamy.
Once the desired smoothness is achieved, pour over the top of the cooled cheesecake and smooth evenly.
Cut, serve, and enjoy!
Mint Chocolate Chip Cheesecake With Chocolate Ganache
Equipment
- pressure cooker
Ingredients
Crust
- 2 cups Mint Oreo Cookies crushed (about 24-28 cookies)
- 1/4 cup unsalted butter melted
Mint Chocolate Chip cheesecake
- 16 oz cream cheese softened
- 1/4 cup sugar
- 1 tbsp Cornstarch
- 2 large eggs
- 2 tsp pure mint extract
- 1 1/2 cup semi-sweet chocolate chips
- 2-4 drops mint green gel food coloring
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
Crust
- To start, line the bottom of a 7-inch springform pan with parchment paper. Then, spray the sides with Pam baking spray.
- In a large mixing bowl, add the melted butter and the crushed Oreos.
- Once combined, pour into the springform pan and press to form the crust.
- Place the crust in the freezer. Meanwhile, continue making the cheesecake mixture.
Mint Chocolate Chip Cheesecake
- Using a small bowl, add the sugar and cornstarch and whisk until combined.
- Use a large bowl and a hand mixer to beat the cream cheese and sugar together. Beat until combined and smooth.
- Add in the eggs 1 at a time and beat until combined.
- Add the mint extract and mint green gel food coloring and beat until combined.
- Then, fold in the chocolate chips.
- Finally, pour the cheesecake mixture into the crust and cover with foil.
- Add one cup of water to the instant pot and place a trivet inside.
- Place the springform pan with the cheesecake mixture onto the trivet, close the lid, and set the instant pot to "sealing".
- Set to manual high pressure and bake for 40 minutes. After the timer goes off, allow the instant pot to naturally release for 20 minutes.
- Once released, remove the lid. Use a paper towel to remove condensation from the foil.
- Remove the cheesecake from the instant pot and place onto a wire rack and allow to cool completely.
- Finally, place the cheesecake into the refrigerator overnight.
Chocolate Ganache
- For the ganache, use a small pot and heat up the heavy whipping cream until steaming.
- While the cream is heating up, place chocolate chips into a heat-proof bowl.
- After the whipping cream is heated, pour over the chocolate chips and allow to sit for 1 minute.
- Then, whisk until smooth and creamy.
- Once the desired smoothness is achieved, pour over the top of the cooled cheesecake and smooth evenly.
- Cut, serve, and enjoy!
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
