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This mint chocolate chip cheesecake is what I make any time I want a dessert that feels both festive and nostalgic. The coolness from peppermint pairs perfectly with creamy cheesecake filling and flecks of rich chocolate in every bite. This is my go-to for birthdays and summer gatherings when everyone craves something a bit lighter and extra special.
It always impresses guests at potlucks and my family requests it for every special event. When I first made it I could not believe how perfectly the chocolate and mint worked together in a cheesecake.
Ingredients
- Cream cheese or vegan cream cheese: For a rich silky base
- Yogurt: Brings tang and helps lighten the texture select plain unsweetened
- Sugar or your favorite sweetener: Opt for fine granules for smooth blending
- Pure vanilla extract: Enhances overall flavor a good quality extract makes a difference
- Pure peppermint extract: Gives that signature minty freshness start with less for a milder flavor
- Cornstarch or almond flour: Helps set the cheesecake structure choose fine almond flour if gluten free
- Food coloring or spirulina: Optional for that signature mint green hue select natural dyes if preferred
- Chocolate chips or sugar free chocolate chips: Provide pops of chocolate in each bite try to use mini chips for best distribution
Instructions
- Prepare the Pan:
- Choose your favorite crust recipe or lightly grease an 8 or 9 inch springform pan if making it crustless. This dish shines with a chocolate or Oreo crust but stays delicious without one.
- Soften and Measure:
- Let all cream cheese come to room temperature to ensure super smooth blending. Measure all your ingredients precisely for consistent results.
- Water Bath Set Up:
- Place a large baking pan filled halfway with water on the lower oven rack. This gentle steam helps prevent cracks and ensures a creamy texture.
- Blend the Batter:
- In a food processor stand mixer or with a hand blender beat cream cheese yogurt sugar vanilla extract peppermint extract cornstarch or almond flour and food coloring if using. Mix only until just combined and smooth to avoid extra air which leads to surface cracks.
- Add the Chocolate Chips:
- Fold in a generous handful of chocolate chips using a spatula. For extra chocolate flavor stir in a mix of chips and chopped dark chocolate.
- Fill and Bake:
- Pour the batter into your prepared pan and smooth the top. Place on the center rack. For a 9 inch pan bake for 30 minutes for an 8 inch pan bake 38 minutes.
- Rest in the Oven:
- When the timer goes off turn off the oven but do not open the door. Let the cheesecake sit in the oven for 15 minutes more to gently finish setting.
- Cool and Chill:
- Carefully remove from the oven and let cool completely on the counter. Transfer the uncovered pan to the refrigerator for a minimum of 6 hours for best slicing.
- Serve:
- Once chilled release from the pan and slice thick wedges. Add extra chocolate chips on top if you like.
I adore using the freshest peppermint extract for this recipe it gives such a cool crisp edge and always takes me back to childhood ice cream trips with my family. My niece once asked for extra chocolate chips and now we always double them.
Storage Tips
Keep leftovers tightly covered in the fridge they stay fresh for up to four days. For longer storage wrap slices individually and freeze up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Ingredient Substitutions
Use dairy free cream cheese and plant based yogurt for a vegan version. Swap out sugar for coconut sugar or your favorite low calorie sweetener. If you want to avoid food coloring add spirulina which keeps it natural. Try using dark chocolate chunks if you prefer a bolder chocolate bite.
Serving Suggestions
Drizzle with chocolate sauce and a sprinkle of chopped fresh mint for fancy presentation. Serve with whipped cream or dairy free whip for classic cheesecake flair. Great with coffee or hot chocolate at winter gatherings or with iced tea in summer.
Cultural and Historical Context
This cheesecake draws inspiration from the ever popular mint chocolate chip ice cream a favorite in American dessert culture since the mid twentieth century. The mint chocolate pairing appears in everything from brownies to gelato but is especially playful in this chilled creamy cake.
Seasonal Adaptations
Use organic mint leaves for a summer version by infusing them into the yogurt before adding. Swap in peppermint candies crushed on top for a holiday twist. Pair with a dark chocolate crust at winter celebrations for extra richness.
Success Stories
I once brought this to a neighborhood potluck and not a crumb was left people actually asked for leftovers. One friend now makes it gluten free for her husband and swears it comes out perfectly every time.
Freezer Meal Conversion
Slice the completely chilled cheesecake into individual wedges then layer slices with parchment in a freezer safe container. Reheat by letting it thaw in the refrigerator. Still just as creamy and delicious as the day you baked it.
This mint chocolate chip cheesecake always brings smiles and feels festive all year long. Try customizing it for your favorite occasions and enjoy every creamy bite.
Recipe FAQs
- → How can I achieve a vibrant mint color?
For a green hue, mix in a small amount of food coloring or spirulina before baking.
- → Can I use vegan cream cheese and yogurt?
Yes, both vegan cream cheese and plant-based yogurt work well and maintain a creamy consistency.
- → What's the best way to prevent cracks?
Avoid overbeating the batter and bake gently. Let it rest in the turned-off oven to reduce cracking.
- → Do I need a crust for this dessert?
No, it's delicious either with your favorite crust or simply baked crustless in a greased pan.
- → How should I store leftovers?
Place them in an airtight container and refrigerate for up to four days, or freeze for longer storage.