Mint Chocolate Chip Cheesecake (Print Version)
Luscious mint dessert blended with chocolate chips for a refreshing, creamy bite.
# Ingredients:
→ Base Ingredients
01 -
24 ounces cream cheese or vegan cream cheese, softened
02 -
2 cups plain yogurt
03 -
2/3 cup granulated sugar or preferred sweetener
04 -
1 teaspoon pure vanilla extract
05 -
1/2 teaspoon pure peppermint extract
06 -
1 tablespoon cornstarch or 1/4 cup almond flour
07 -
1/4 teaspoon food coloring or spirulina, optional
08 -
chocolate chips or sugar free chocolate chips, as desired
# Steps:
01 -
Grease an 8-inch or 9-inch springform pan, or line it with your preferred crust. Ensure the pan is ready before starting the filling.
02 -
Preheat the oven to 350°F. Place a large baking pan filled halfway with water on the lower oven rack to create a steam environment.
03 -
Allow cream cheese to reach room temperature. Using a food processor, stand mixer, or hand blender, blend the cream cheese, yogurt, sugar, vanilla extract, peppermint extract, cornstarch or almond flour, and optional food coloring until just smooth. Avoid overmixing to prevent air bubbles.
04 -
Gently stir a handful of chocolate chips into the batter. Do not overmix.
05 -
Pour the batter into the prepared springform pan. Smooth the surface with a spatula. Place the pan on the oven’s center rack and bake for 30 minutes if using a 9-inch pan or 38 minutes for an 8-inch pan.
06 -
Without opening the oven, turn off the heat and let the cake rest in the closed oven for 15 minutes.
07 -
Remove from oven and cool completely at room temperature. Transfer to the refrigerator uncovered and chill for at least 6 hours for best texture.
08 -
Slice and serve chilled. Store leftovers in a covered container in the refrigerator for up to 4 days or freeze for up to 3 months.
# Notes:
01 -
For optimal texture, allow the cheesecake to chill fully before slicing. A steam-filled oven environment reduces cracking.