Mint Cheesecake

Freezing the Junior Mints before chopping is the clever move here. Cold chocolate mints chop cleanly into pieces instead of smearing and melting all over your knife and cutting board. Sprinkled over the cheesecake batter before baking, they sink partially into the filling and create pockets of melted mint chocolate throughout.

The cheesecake itself is a classic New York-style base. Three packages of cream cheese beaten smooth with sugar, eggs added one at a time, and a hit of vanilla. Simple, rich, and the perfect canvas for the mint chocolate.

A buttery graham cracker crust pressed into a springform pan holds everything together. Chill overnight after baking so the filling sets completely. Patience here is the difference between a clean slice and a gooey mess.

Kitchen Tips

• Beat the cream cheese and sugar until completely smooth before adding eggs. Lumps of cream cheese won’t disappear once the eggs are in.
• Add eggs one at a time and mix just until incorporated. Overbeating eggs whips in air that causes the cheesecake to puff up, crack, and then collapse.
• “Just set” means the center still jiggles slightly when you shake the pan. It firms up completely during the overnight chill.

Variations

• Use an Oreo cookie crust instead of graham cracker for a double-chocolate base.
• Swap Junior Mints for Andes mints or peppermint patties for a different mint chocolate experience.
• Drizzle melted chocolate over the chilled cheesecake before serving for a more dressed-up presentation.