Chocolate Mint Cheesecake Recipes Easy

July 06, 2023 Post a Comment

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Easy No Bake Mint Chocolate Chip Cheesecake The Busy Baker from thebusybaker.ca

Description

If you're a fan of chocolate and mint, then this recipe is perfect for you. This chocolate mint cheesecake is an easy and delicious dessert that is sure to impress your family and friends. The creamy cheesecake is infused with a hint of refreshing mint flavor and drizzled with chocolate ganache. It's the perfect dessert for any occasion, whether it's a holiday gathering, a birthday party, or just a special treat for yourself.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 eggs, room temperature
1/4 cup heavy cream
1 teaspoon peppermint extract
Green food coloring (optional)

For the ganache:

1/2 cup heavy cream
1 cup semisweet chocolate chips
1/4 teaspoon peppermint extract

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Saucepan

Method

1. Preheat the oven to 325°F. 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. 3. Press the mixture into the bottom of a 9-inch springform pan. 4. In a separate mixing bowl, beat the cream cheese until smooth. 5. Gradually add the sugar and continue to beat until well combined. 6. Add the eggs, one at a time, mixing well after each addition. 7. Stir in the heavy cream, peppermint extract, and green food coloring (if using). Mix until well combined. 8. Pour the mixture into the prepared crust. 9. Bake for 1 hour and 15 minutes or until the cheesecake is set. 10. Remove from the oven and let cool to room temperature. 11. While the cheesecake is cooling, make the ganache. In a saucepan, heat the heavy cream until it starts to simmer. 12. Remove from heat and stir in the chocolate chips and peppermint extract. Mix until the chocolate is completely melted and smooth. 13. Drizzle the ganache over the cooled cheesecake. 14. Chill the cheesecake in the refrigerator for at least 2 hours before serving.

Notes

If you're not a fan of peppermint, you can substitute it with vanilla extract.

Nutrition Info

Each serving of this chocolate mint cheesecake contains approximately 600 calories, 47 grams of fat, 88 milligrams of cholesterol, 350 milligrams of sodium, 42 grams of carbohydrates, 2 grams of fiber, and 8 grams of protein.

Recipes FAQ

Q: Can I use a different type of cookie for the crust? A: Yes, you can use any type of cookie that you prefer. Q: Can I make this cheesecake ahead of time? A: Yes, you can make this cheesecake up to 2 days in advance. Q: Can I freeze this cheesecake? A: Yes, you can freeze this cheesecake for up to 2 months.

Recipe Tips

- To prevent cracking, make sure that all the ingredients are at room temperature before mixing. - If you don't have a springform pan, you can use a regular cake pan but make sure to line it with parchment paper. - To make the cheesecake extra creamy, you can add a dollop of whipped cream on top before serving.