Chocolate Mint Cheesecake Recipes

MINT CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
• Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
• Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
• Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
• Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
• Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
• Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
• Pour batter over the chocolate crust in the 9x13 pan.
• Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
• Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
• Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
• Remove pan from oven and cool completely.
• Cover and refrigerate until chilled, at least 2 hours.
• Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
• Pour melted chocolate into a resealable plastic bag.
• Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
• Cut cake into bars to serve.

GIRL SCOUT THIN MINTS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
• Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
• Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
• Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
• Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE

Steps:

• For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
• Add butter, mixing well.
• Press on bottom of 9-inch springform pan.
• BAKE at 325* (F) for 10 minutes.
• For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
• Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
• Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
• BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
• Run a knife between pan and cheesecake.
• Set cake on cooling rack till room temperature.
• Remove sides of pan.
• For TOPPING:.
• Set aside 10 or 12 Andes candies for decorating cake top.
• In a microwavable bowl, mix remaining candies with cream (or milk).
• On high, microwave 45 seconds.
• Stir till candies melt and mixture is smooth.
• Spread over cheesecake and let drizzle down sides.
• Decorate with reserved Andes Candies.
• REFRIGERATE, at least, 3 hours or until serving time.
• Refrigerate any leftovers.

MINT CHOCOLATE CHEESECAKE

Steps:

• For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
• Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
• Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
• Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
• Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.

CHOCOLATE MINT NO-BAKE CHEESECAKE

Steps:

• Melt butter and add to biscuit (cookie) crumbs and cocoa.
• Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
• Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
• Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
• Chill until set, then freeze for an hour - this makes it easy to remove from pan and to decorate, then place on serving plate.
• Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
• Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish - I like to run a fork across top in lines so the chocolate shows through.
• Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.

MINT AERO CHOCOLATE CHEESECAKE

Steps:

• Crush the digestive biscuits to your preference and slowy add in the melted butter. Again the butter is to your preference. The more butter to more your base will stay together
• Line the tin with cling film as this helps get the cheesecake out easy when it is set. Cover the base of the tin with the crushed biscuit mix.
• Mix together the Philadelphia Soft Cheese Cadbury Chocolate and the icing sugar.
• Whip the whipping cream and then add it to the mixture.
• Grate the 2 Aero bars. Add about 3/4 of it to the mixture and mix together.
• Spread the mixture on top of the biscuit base.
• Add the rest of the grated aero to the top of the cheesecake.
• Now leave to set over night in the fridge.
• Happy eating!!!

MINT CHOCOLATE CHEESECAKE

Steps:

• Line a springform tin and grease.
• Melt the butter in a pan.
• Crush the Milk Chocolate Digestives and add to the melted Butter. Stir until the mixture has been coated by the Butter and the Chocolate has melted.
• Add the Digestive mixture to the tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.
• In a large bowl add the Mascarpone, Icing sugar, the Mint Chocolate and the Coca powder and stir till the mixture is even. Add the crushed Aero bits so they are even throughout the mixture.
• Add the Mascarpone mixture to the tin, making sure the top is even. Decorate with Mint Chocolates i.e. more crushed Aeros, After Eights or melted chocolate.
• Place in the fridge to set and chill.

DUTCH CHOCOLATE-MINT CHEESECAKE

Steps:

• For crust:
• Finely grind cookies, chocolate and sugar in processor. Add butter; blend until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For filling:
• Position rack in center of oven and preheat to 350°F. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
• Pour filling into crust. Bake until center is just set, about 1 hour. Transfer to rack and cool 20 minutes. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Do not remove pan sides. Cool. Cover and chill overnight.
• For toppings:
• Preheat oven to 350°F. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours.
• Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and whisk until melted. Freeze until firm enough to pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cake, spacing evenly. Repeat in opposite direction, forming lattice. Pipe 12 rosettes of chocolate around top edge of cake. (Can be made 1 day ahead; chill.) Garnish with mint leaves.