This baked mint chocolate cheesecake is rich, smooth and indulgent, with a crisp biscuit base, a dark chocolate and peppermint filling, and an eye-catching mint chocolate topping.
It’s a striking dessert that’s easy to make ahead and perfect for when you want something a little more grown-up and dinner party worthy than a standard mint-choc treat.
The base is made with bourbon biscuits, which bring a deeper cocoa flavour than digestives/graham crackers and complement the dark chocolate filling.
A little bit of melted butter and a quick bake helps set the crust so it holds its shape beneath the creamy top layer.
The filling is a classic baked cheesecake custard, made with full-fat cream cheese, double cream and eggs, sweetened with caster sugar and set with a little flour.
The addition of melted dark chocolate give a rich colour and intense flavour.
Peppermint extract is added sparingly to give that signature cooling note without overwhelming the chocolate.
The balance is important - It should taste distinctly minty but still indulgent and smooth, not toothpaste-y.
The texture is creamy - firm enough to slice cleanly but soft enough to melt on the tongue.
Baking the cheesecake until just set with a slight wobble in the centre helps it keep that silky finish.
Cooling the cheesecake fully in the tin before chilling prevents cracks, improves the final texture and makes it easier to handle.
Once cold, it slices beautifully and can be topped however you like.
Piling it high with mint chocolate Matchmakers adds a bit of drama and crunch, but it’s also lovely without them!
This cheesecake keeps well in the fridge for several days and improves in flavour as it rests.
If you like the combination of dark chocolate and mint and want something with a bit more wow-factor than a mousse or biscuit, this baked cheesecake is a great choice.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the base
- 180 g (6.3 oz) bourbon biscuits
- 50 g (1.8 oz) salted butter
For the filling
- 200 g (7.1 oz) dark chocolate (bittersweet) melted
- 400 g (14.1 oz) full fat cream cheese
- 200 ml (6.8 floz) double cream (heavy cream)
- 2 medium free-range eggs
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) peppermint extract
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 10 g (0.4 oz) plain white flour (all purpose flour)
Equipment
- Round loose-bottomed 20cm (8") nonstick cake tin
Instructions
Make the base
Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
Pour in the melted butter.
Mix well.
Empty the mixture into a 20cm loose-bottomed nonstick tin.
Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.
Make the filling
In a small bowl, melt the chocolate in the microwave in 30-second blasts.
Put the cream cheese, cream, eggs, vanilla, peppermint extract, sugar and flour in a large bowl.
Whisk gently together - you want to avoid incorporating air.
Add the melted chocolate and mix again.
Pour the mixture on top of the biscuit base and gently level off.
Bake
Bake in the oven for 30-40 minutes until firm but slightly wobbly.
Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature.
Serve
Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
Pile the matchmakers on top to serve.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Baked Mint Chocolate Cheesecake Recipe
Baked Mint Chocolate Cheesecake Recipe
Ingredients
For the base
- 180 g (6.3 oz) bourbon biscuits
- 50 g (1.8 oz) salted butter
For the filling
- 200 g (7.1 oz) dark chocolate (bittersweet) melted
- 400 g (14.1 oz) full fat cream cheese
- 200 ml (6.8 floz) double cream (heavy cream)
- 2 medium free-range eggs
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) peppermint extract
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 10 g (0.4 oz) plain white flour (all purpose flour)
Equipment
- Round loose-bottomed 20cm (8") nonstick cake tin
Instructions
Make the base
- Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
- Pour in the melted butter and mix well.
- Empty the mixture into a 20cm loose-bottomed nonstick tin.
- Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.
Make the filling
- In a small bowl, melt the chocolate in the microwave in 30-second blasts.
- Put the cream cheese, cream, eggs, vanilla, peppermint extract, sugar and flour in a large bowl and whisk gently together - you want to avoid incorporating air.
- Add the melted chocolate and mix again.
- Pour the mixture on top of the biscuit base and gently level off.
Bake
- Bake in the oven for 30-40 minutes until firm but slightly wobbly.
- Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
- Allow to cool completely in the tin at room temperature.
Serve
- Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
- Pile the matchmakers on top to serve.
Nutrition
More mint chocolate recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Leave a Reply