Can I use peppermint extract instead of mint extract?

Yes, peppermint extract works well in Mint Chocolate Fudge Cheesecake . It adds that classic minty coolness without overpowering the chocolate.

Do I have to add food coloring?

No, food coloring is optional. It’s used in Mint Chocolate Fudge Cheesecake purely for appearance. The flavor stays rich and minty either way.

How do I get a smooth, crack-free cheesecake?

Use room temperature ingredients and avoid overmixing. Bake your Mint Chocolate Fudge Cheesecake in a water bath and cool it gradually in the oven.

Can I make Mint Chocolate Fudge Cheesecake in advance?

Absolutely. Mint Chocolate Fudge Cheesecake actually tastes better the next day. Chill it overnight for the best texture and flavor.

Mint Chocolate Fudge Cheesecake Cool Indulgentrecipeslolyta

Description

Mint Chocolate Fudge Cheesecake is a luscious dessert that layers rich chocolate, creamy mint cheesecake, and a dark chocolate crust. It’s cool, indulgent, and perfect for chocolate mint lovers.

Ingredients

Scale

FOR THE CRUST:

1 and 1/2 cups chocolate cookie crumbs

1/4 cup granulated sugar

5 tablespoons unsalted butter, melted

FOR THE FILLING:

3 packages (8 oz each) full-fat cream cheese, softened

3/4 cup granulated sugar

1/4 cup sour cream

3 large eggs

1 teaspoon peppermint extract

Green food coloring (optional)

6 oz semisweet chocolate, melted and slightly cooled

FOR THE TOPPING:

1/2 cup heavy cream

1 cup semisweet chocolate chips

Crushed mint candies or chocolate curls for garnish

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Combine crust ingredients and press into the bottom of the pan. Bake for 8–10 minutes. Let cool slightly.

3. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, peppermint extract, and food coloring if using.

4. Add eggs one at a time, beating just until combined. Fold in melted chocolate.

5. Pour filling over the crust and tap pan to remove air bubbles.

6. Bake for 55–65 minutes or until center is just set. Let cool in oven with door cracked for 1 hour.

7. Refrigerate for at least 4 hours or overnight.

8. For the topping, heat heavy cream until steaming. Pour over chocolate chips and stir until smooth.

9. Spread ganache over chilled cheesecake and garnish with crushed mint candies or chocolate curls.

Notes

Use full-fat cream cheese for the creamiest results.

Let all ingredients reach room temperature before mixing.

This Mint Chocolate Fudge Cheesecake can be made 1–2 days in advance.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 440
Sugar: 30g
Sodium: 260mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 115mg

Keywords: mint chocolate fudge cheesecake, chocolate cheesecake, mint dessert, baked cheesecake, holiday dessert