Mint Chocolate Cheesecake

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This smooth and creamy mint cheesecake is swirled with a chunky Oreo layer and topped with gooey hot fudge. Use my no-foil method to make the easiest cheesecake water bath.

Once you have mastered the art of making REALLY GOOD cheesecake, you can turn it into so many different flavors! But with its creamy mint cheesecake filling, fudgy chocolate topping, and a ribbon of crunchy Oreos, this mint cookies and cream chocolate version of my basic cheesecake has turned into one of my favorites.

Follow along with the outline and recipe below and learn all of my best tips and tricks for making the absolute best mint chocolate cheesecake. I promise it will be worth the (minimal) work!

I recommend using standard Oreo cookies, instead of the Double Stuf version as the latter tend to be very oily. My test runs with mint Oreos were far less appealing than ones made with regular Oreos.

You can go the extra mile and make homemade hot fudge sauce yourself, or use your favorite store-bought brand.

Reduce the mixer speed to low, then add the sour cream, vanilla, peppermint extract, and green gel food coloring and mix until completely combined.

I actually have an entire post dedicated to how to make a cheesecake water bath (without foil), because it’s that important. 

But what the heck is the point of a water bath? 

Since there are no leavening agents in cheesecake, we rely on a humid environment to to create steam to lift the cheesecake. You’ll see the baking time is somewhere near an hour and a half, which means this is a low and slow process. Using a water bath insures your cheesecake bakes evenly, reducing the risk of surface cracks on the top of the cheesecake as well as deflation.

Create a water bath by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.

Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.

Here is a cake pan bundle that includes both of the larger size pans I use for my water bath.

BY LOOK: you’ll want to look for set edges around the sides of the pan and a slightly jiggly center of the cheesecake, which will only be about 2″ in diameter.

BY TEMPERATURE: I am a firm believer that heat is an ingredient in baking. When you think of heat as the final ingredient in the things that you bake, you’ll see final temperature as key in determining when something is “done.” Cheesecake is done when the internal temperature reaches 145ºF (63ºC). This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. 

I usually use both of these indicators because the scientist in me wants as many solid factors as possible that my experiment is over. No, a digital thermometer is not the only way, but it does take the guesswork out of baking cheesecake and can really help a cheesecake newbie know what the visuals are that match up with the technicals. 

When we move a cheesecake from one extreme temperature to another, we run the risk of shocking its system, causing it to sink too quickly, creating cracks on the surface. While there is, of course, nothing wrong with cracks in a cheesecake, it’s often the one thing folks gripe about when it comes to reasons cheesecakes are labeled “finicky.” 

When your cheesecake is finished baking, turn off the oven, crack the door (I like to stick the wooden handle of my spatula in there), and let the cheesecake cool for 1 hour. 

After that initial cooling, you can let the cheesecake continue to cool on the counter. Once completely at room temperature, chill it in the refrigerator for at least 4 hours, but ideally overnight. I like to cover mine with foil, plastic wrap, or an upside-down plate. There will likely be some condensation on the surface of the cheesecake once it is completely chilled, but you can just blot it off carefully with a paper towel. 

Warm the hot fudge so it is pourable. Pour the hot fudge right on top of the cheesecake, then use a small offset spatula or spoon to spread the hot fudge evenly over the top of the cheesecake, allowing some to drip off the sides, if you prefer.

You can serve the cheesecake right away or chill it to set the hot fudge layer. If you’re using homemade whipped cream, add it right before serving your cheesecake and consider sprinkling the top with more cookie crumbs or chopped Andes mints as a garnish. 

DO NOT OVERMIX THE BATTER: after adding the sour cream and vanilla, stick to the “low” setting on your stand or electric hand mixer. There is no need to rush the process. 

BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that holds your cheesecake. For best results, create a no-foil water bath like I outlined in the recipe.

DO NOT OPEN THE OVEN DOOR: it is super tempting to check in on your cheesecake. Try to resist temptation and use your oven light to check on how it’s doing. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of your cheesecake. 

COOL IN THE OVEN INITIALLY: allowing the cheesecake to cool alongside the gradually cooling oven will insure a slow and even settling of the cheesecake filling. 

COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the slightly warm oven to the refrigerator. Remember, we want gradual temperature changes for our baked cheesecake.