Mint Chocolate Chip Cheesecake
Indulge your sweet tooth with this show-stopping Mint Chocolate Chip Cheesecake, a heavenly fusion of creamy cheesecake, refreshing mint, and decadent chocolate chips. Built on a buttery graham cracker crust, this dessert features a luscious mint-infused filling, tinted a festive green and studded with melty mini chocolate chips for the perfect bite. Baked to perfection with a smooth, velvety texture, the cheesecake is then chilled to achieve its signature richness. Garnish with fluffy whipped cream and extra chocolate chips for a professional touch, and serve this minty masterpiece for holidays, birthdays, or any special occasion. Perfectly balanced in flavor and an absolute delight to look at, this cheesecake is guaranteed to impress every chocolate-mint lover at the table!
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Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 1.5 teaspoons Mint extract
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 4 drops Green food coloring
- 150 grams Mini chocolate chips
- 0 Whipped cream (optional, for garnish)
- 0 Additional chocolate chips (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easy removal.
Step 2
In a mixing bowl, combine the graham cracker crumbs and melted butter until the texture resembles wet sand.
Step 3
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 8-10 minutes, then remove and let cool while you prepare the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer.
Step 5
Add the sour cream, heavy cream, mint extract, and vanilla extract to the cream cheese mixture. Beat until well combined.
Step 6
Add the eggs, one at a time, mixing just until incorporated after each addition to avoid overmixing.
Step 7
Gently stir in the green food coloring (adjust the amount for desired shade) until the filling is evenly colored.
Step 8
Fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed.
Step 9
Pour the filling into the cooled crust, spreading it out evenly. Tap the pan gently on the counter a few times to release any air bubbles.
Step 10
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Step 11
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 12
Transfer the cheesecake to a wire rack to cool completely, then refrigerate it for at least 4 hours or overnight to set.
Step 13
Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Garnish with whipped cream and additional chocolate chips, if desired.
Step 14
Slice, serve, and enjoy your Mint Chocolate Chip Cheesecake!
Nutrition Facts
| Serving size | 1695.7 grams (1695.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6160 |
| Total Fat 458.10g | 587% |
| Saturated Fat 266.40g | 1332% |
| Cholesterol 1694mg | 565% |
| Sodium 3766mg | 164% |
| Total Carbohydrate 466.20g | 170% |
| Dietary Fiber 16.00g | 57% |
| Total Sugars 323.10g | |
| Protein 91.50g | 183% |
| Vitamin D 123IU | 615% |
| Calcium 1162mg | 89% |
| Iron 19mg | 103% |
| Potassium 1264mg | 27% |
Source of Calories