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Mint Chocolate Chip Cheesecake

5 from 27 votes

This is the best mint chocolate chip cheesecake recipe you will ever taste, with bold mint flavor in each smooth and delicious bite!

Mint Chocolate Chip Cheesecake With Oreo Crust

Thin mint chocolate chip cheesecake

If you love Andes Chocolate Mints or the hugely popular Girl Scout Cookie Thin Mints, this creamy mint chocolate cheesecake is the dessert of your dreams.

Who needs Cheesecake Factory?

With a whipped texture that will remind you of thick mint chocolate mousse, the recipe calls for just seven ingredients and can be prepared in minutes.

Serve it at your next party or gathering, and watch every slice disappear!

Also try these Sopapilla Cheesecake Bars

Peppermint Chocolate Chip Cheesecake

Ingredients to make chocolate peppermint cheesecake

This recipe can be vegan, low carb, gluten free, sugar free, soy free, egg free, nut free, low calorie, dairy free, and keto friendly, with no food coloring required.

Here is everything you will need to whip up the ultimate chocolate chip mint cheesecake recipe at home.

Gather cream cheese or a vegan alternative, plain or Greek yogurt or dairy free yogurt, sweetener of choice, pure vanilla extract, pure peppermint extract, cornstarch or almond flour, large or mini chocolate chips, and optional food coloring or spirulina.

Be sure to buy pure peppermint extract at the store, because the recipe will not have the same minty flavor with imitation spearmint extract or regular mint extract.

Most types of plain yogurt work well in the dessert, including plant based options like oat milk or coconut yogurt. If you wish to use vanilla yogurt instead of plain, simply omit the pure vanilla extract from the recipe.

We have never tried substituting the yogurt with cottage cheese or sour cream so cannot vouch for them as substitutions. Report back with results if you try.

Full fat cream cheese, like the one from Philadelphia brand, is recommended above low fat or fat free cream cheese. For a vegan mint chocolate chip cheesecake, both Tofutti and Trader Joe’s vegan cream cheese work perfectly.

The sweetener of choice can be regular sugar, unrefined coconut sugar, or a keto sugar free alternative such as granulated erythritol or xylitol. Pure maple syrup or honey can also be used, without any alterations needed to make up for the difference in liquid.

As a healthy and high protein alternative to cornstarch or almond flour, you may substitute half a cup of unsweetened protein powder instead.

You may also like this Keto Cheesecake

Chocolate Chip Mint Cheesecake

No bake mint chocolate chip cheesecake

The recipe below makes a baked cheesecake. You can easily turn it into an oven free option by following a few simple changes.

Prepare this recipe for a five ingredient No Bake Cheesecake.

Add a fourth teaspoon of pure peppermint extract when you add the vanilla extract, and stir in a handful of chocolate chips after blending.

The resulting no bake cheesecake is light and airy, tasting somewhat similar to a homemade grasshopper pie, just without the marshmallow fluff.

Easy mint chocolate cheesecake recipe video

Above, watch the step by step recipe video

The cheesecake in the photos was baked in an eight inch pan with a dark chocolate Oreo cookie crust, resulting in a taller and thicker pie.

For the mint cheesecake in the video, I used a nine inch springform pan and a chocolate graham cracker crust. I also added just a few drops of natural food coloring.

Oreo crust recipe

My preference here is for a chocolate Oreo crust, using the following recipe.

In a food processor or large Ziploc bag, crush twenty four chocolate sandwich cookies, such as Oreos (including the filling).

Add the finely crushed cookie crumbs to a mixing bowl, along with four tablespoons of melted butter or coconut oil. Stir everything together very well.

Press your no bake Oreo crust into a springform pan or lined pie plate. Refrigerate for at least half an hour so that the butter or oil can harden the crust.

You can prepare the crust the night before if you prefer.

Blend the mint chocolate chip cheesecake, and spread the filling into the homemade Oreo crust. Bake according to the cheesecake recipe instructions below.

homemade thin mints

More cheesecake crust ideas

One of the best things about this cheesecake is that you can leave it crustless or bake it in pretty much any store bought or homemade crust you choose.

This includes graham cracker crusts, pecan or almond meal crusts, a shortbread crust, or even a brownie bottom crust.

Or use a food processor to crush Thin Mint cookies or Chocolate Crinkle Cookies.

Press the crushed cookies into a lined cupcake tin, top with the mint cheesecake filling, and bake mini cheesecake cups for twenty minutes instead of thirty.

Baked Mint Cheesecake Dessert

How to make the mint chocolate dessert

Start by letting the cream cheese come to room temperature so it will be softer and thus easier to blend later.

Fill any square or rectangular baking pan up about halfway full with water, and set this pan aside.

Preheat the oven to 350 degrees Fahrenheit.

In a good quality food processor or with a stand mixer, beat the softened cream cheese, yogurt, and all other ingredients except the chocolate chips until smooth.

Be sure not to overbeat the cheesecake, because whipping the batter introduces air bubbles that might burst while baking and cause cracks in the top.

Spread the creamy mint chocolate filling into an eight or nine inch springform pan, lined with your cheesecake crust of choice.

Use a spatula or spoon to smooth out the top of the filling.

Place the pan with water on the lower rack of the oven. Then place the springform pan with the unbaked cheesecake on the middle rack.

Bake thirty minutes if cooking in a nine inch pan, or thirty eight minutes if using an eight inch pan. Never open the oven door during this time.

Turn off the heat when time is up, still without ever opening the oven door even a crack. Let the peppermint cheesecake sit in the closed oven for another fifteen minutes.

Carefully remove the springform pan and let it sit on the counter for about twenty minutes before placing the still underdone pie in the refrigerator for at least six hours or overnight.

It will firm up considerably as it sits and be easy to slice once chilled.

Serve and enjoy, garnishing the cake with Oreo cookies and Coconut Whipped Cream or chocolate ganache and fresh mint leaves if desired.

Fresh Peppermint Leaves

Baking tips and tricks

Including the pan of water on the bottom rack of the oven adds moisture while baking so the cheesecake top will not dry out in the high heat.

Letting the peppermint dessert cool gradually instead of shocking it with sharp temperature changes is another trick to prevent cracks from forming.

Chilling in the refrigerator for a few hours prior to serving results in the best thick, easily sliceable texture.

Stored in the refrigerator, leftover cheesecake should stay fresh for up to four days. Slices can also be frozen in an airtight covered container for up to four months.

Easy Baked Mint Chocolate Chip Cheesecake Dessert

The recipe was adapted from my Vegan Cheesecake Recipe.

Pin it now to save for laterPin Recipe

Mint Chocolate Chip Cheesecake

This is the best mint chocolate chip cheesecake recipe you will ever taste, with bold mint flavor in each delicious bite!
Cook Time 30 minutes
Total Time 30 minutes
Yield 8 – 12 slices
5 from 27 votes


  • 24 oz cream cheese or vegan cream cheese
  • 2 cups yogurt
  • 2/3 cup sugar or sweetener of choice
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure peppermint extract
  • 1 tbsp cornstarch or 1/4 cup almond flour
  • 1/4 tsp food coloring or spirulina (optional)
  • chocolate chips or sugar free chocolate chips as desired


  • Take out an 8 or 9-inch springform pan, and prepare your crust of choice, or grease the pan for a crustless cheesecake. I include a few crust options earlier in this post, including an Oreo crust recipe.
    To make mint chocolate chip cheesecake, first bring the cream cheese to room temperature. Preheat the oven to 350 F. Fill any large baking pan about halfway with water, and place it on the oven’s lower rack. With a food processor, mixer, or hand blender, beat all ingredients except the chocolate chips just until smooth. (Overbeating cheesecake batter introduces air bubbles that can burst while baking and thus cause cracking.) Stir in a handful of chocolate chips. Smooth into the prepared springform pan. Bake on the center rack of the oven for 30 minutes in a 9 inch pan or 38 minutes in an 8 inch pan. Without ever opening the oven at all, turn off the heat and let the cheesecake sit in the closed oven for an additional fifteen minutes. Then remove from the oven and let cool fully on the counter before transferring the pan to the refrigerator uncovered for at least six hours. The pie firms up considerably as it chills. Slice and enjoy. Store leftovers in a covered container for up to four days in the refrigerator or up to three months frozen.
    View Nutrition Facts


Readers also really love this no bake Chocolate Mug Cake.

Have you made this recipe?

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Published on March 10, 2024

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  1. Melissa says

    Yum, this looks absolutely incredible! Cheesecake is one of my favorite desserts and the fact that it is now thin mint flavored makes it even more appealing!

  2. Sara Joy says

    Have you tried the GoVeggie vegan cream cheese? I just grabbed some the other day, and I have to say I’m a fan. Maybe it would work in this? Thanks for the recipe!

  3. Chocolate Covered Katie says

    It reduces cracking in the cheesecake, but I have forgotten it before and still not encountered too much cracking. So if you don’t have an extra pan lying around or don’t wish to use it for whatever reason, it can technically be omitted.

  4. Shawna says

    This looks amazing! Are the nutrition facts for 12 slices?

    And is Tofutti cream cheese lower in calories than Neufchatel? Where would I find something like that? Thanks!

  5. Valerie says

    They actually make both a hydrogenated and a non hydrogenated version. Katie said in a previous comment that she uses the non hydrogenated one. You can find it at WF or even Kroger.

  6. Valerie says

    I made this using the spirulina, which I bought for the first time, and was shocked at how green even just a little bit can turn it! Why would anyone ever buy green food coloring again?!

    P.S. The cheesecake itself was divine 🙂

    • Rebekah says

      I figured out what you meant. 😛 Don’t open the oven while its baking. Well, the batter tastes and smells amazing.

  7. Mary says

    5 stars
    I just made this for Easter! It was the most delicious vegan cheesecake I’ve ever had! I did mine in one of those pre-prepared store-bought pie crusts. I had a lot of left over batter (could probably have made two cheesecakes! I wasn’t sure how long to cook it for as a result of not using the 8 or 9 inch cheesecake pans so I did it for 30 minutes. The top was a touch brown like it was done perfectly (but only in the back because I think my oven cooks unevenly). Unfortunately even after being in the fridge for 2 days it was a tad too soft in the middle so I would heat it in the oven longer next time. I froze it for about 30 minutes before serving and then it was perfect! I froze the leftover batter and it tasted exactly like mint chocolate chip cheesecake ice cream! It was sooo creamy and delicious!

  8. Vicki says

    5 stars
    This is great when topped with the homemade chocolate bars (I added a little peppermint extract to the chocolate) and the homemade oreos as a crust.

  9. Lauren says

    5 stars
    I made this as the middle layer for my boyfriend’s birthday cake — I sandwiched it between two layers of chocolate cake and covered the whole thing in a delicious sweet potato chocolate butter cream frosting.

    It was so good that I took another crack at this cheesecake last night. This time I subbed 1/2 cup PB2 and 1/4 cup peanut butter for 1/2 cup of the yogurt. I made a chocolate crust and threw some chocolate chips in too. (I also got rid of the colouring and the mint flavour 😛 )


  10. Ashley says

    Hi Katie!

    Can you recommend a type/brand of natural food coloring? Most that I find don’t result in very pretty colors. Thanks!

  11. Sarah says

    Every year I try to make my husband’s birthday cake, sometimes with success and sometimes an utter failure, but in good spirit he always eats it.
    He saw a post for a non-vegan mint chocolate chip cheesecake and said he wanted that for his birthday (but a vegan version). Just came across this and will be making it for his Birthday! I will report back but I’m sure it will be a success your recipes have never failed me!

  12. LucassMomAgain says

    I want this to be keto but have a nut allergy. Has anyone subbed coconut flour and if so how much? Thanks in advance for your help.

  13. Bren says

    Just made for my daughter’s birthday. Waiting for it to cool in the fridge. Wasn’t sure when or how to add chocolate chips. Just placed some on top after out of oven. Not sure if I missed reading something.

  14. Ella says

    5 stars
    Hey! I love this recipe but unfortunately cannot touch any form of dairy. Is there an adequate sub I can use for the yogurt?

  15. Lin Wilder says

    5 stars
    Hi there-
    I made it and used Nonni’s chocolate biscottis for crust. Worked great. The cake is delicious but isn’t high like yours as pictured. Could it be because I used tapioca flour instead of almond?

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