Chocolate Fudge-Mint Cheesecake

Chocolate Fudge-Mint Cheesecake
Makes:
12
to 16 servings
Prep Time:
40
minutes
Total Time:
340
minutes
based on 146 reviews
2
This Chocolate Fudge-Mint Cheesecake recipe was a finalist in the Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest. Submitted by Edythe Sundberg of San Diego, CA, her prize winning cheesecake features semi-sweet chocolate morsels, cream cheese and crème de menthe.

In this recipe:

Store Locator

Ingredients:

  • COOKIE CRUST
  • 20 chocolate sandwich cookies with mint and white filling, crushed
  • 3 tablespoons butter, melted
  • FILLING
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted according to package instructions
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup crème de menthe
  • 1 teaspoon vanilla extract
  • 4 large eggs, slightly beaten
  • TOPPING
  • 1 pkg. of chocolate sandwich cookies with mint and white filling, coarsely chopped (optional)

Directions:

PREHEAT oven to 325º F.

FOR COOKIE CRUST:
COMBINE
cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack.

FOR FILLING:
MELT
morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

BEAT cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust.

BAKE for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight.

FOR TOPPING:
TOP
edge of cheesecake with coarsely chopped sandwich cookies, if desired.


Reviews:

Review This Recipe

chocolate fudge-mint cheesecake

 Star(s)

debi ferrante from HAWLEY, PA

Minty delicious!! This cake melted in your mouth with nothing but minty goodness. The texture was smooth like silk and was chocolatey good.

Read More Reviews

Review This Recipe
  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Laury Pendergrass from MAPLE VALLEY, WA

    I make this every year for my family and when we entertain. I even get requests from guests for it. It is easy to make and is always a hit.

  •  Star(s)

    pumpkin carrot swirl Bars

    Dierdre Black from ESCONDIDO, CA

    These were simple to make and my family loved them and wanted me to bake more for the next house treat!

  •  Star(s)

    Chocolate Fudge -Mint Cheesecake

    Dianna Sides from BENTON, WI

    Thought it was easy enough to fix and it went together real easy. It also went fast eating

  •  Star(s)

    KSolomon

    KAREN SOLOMON from SOUTHBRIDGE, MA

    Very yummy!! My family loved it. I will definitely make it again!

  •  Star(s)

    Chocolate Fudge mint cheesecake

    Tina Lavey from CORYDON, IN

    I just made this cheesecake last night. My husband loved it. It is very good. I did not have creme de menthe on hand so, I didn't use it. I did however add mint baking chips to the batter and it is nice to bit into little pieces of that. I also decorated the top with mint baking chips around the edges along with the chopped cookie pieces and it was so pretty. I do not have a springform pan, so I used my 9x13 pan lined with alum. foil and it worked just fine.

  •  Star(s)

    Excellent crust

    NANCY SHIELDS from CEDAR PARK, TX

    BEWARE: Keep the pan on a cookie sheet with sides lined with aluminum foil. I didn't, and mine leaked grease all over my oven; it required a whole day of clean up and the grease caught on fire when I tried to make biscuits. I used store-brand mint-filled chocolate cookies. The crust was great! Other than that, I followed the recipe to the letter. I thought the filling would be more minty than it was; maybe I'll add peppermint extract next time. I garnished with chocolate mints and whipped cream from a can.

  •  Star(s)

    Light & Fluffy

    Patricia Worth from Bordentown, NJ

    I saw this recipe on the site and couldn't resist it looked so good. I brought it to work and everyone just went crazy over it. It went so fast!

  •  Star(s)

    yummy cheesecake

    Rachel Keeser from LARGO, FL

    I recently tried this recipe for a party and it was a huge hit. Not a single leftover. For people that like choclate mint this is heaven.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Robin Nodland from CAHONE, CO

    This was extremely easy to make and very delicious.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Ruth Minsk-Whitehead from OCALA, FL

    10 STARS!!! This wonderfully rich, not too sweet with a hint of mint is simply scrumptious.

  •  Star(s)

    chocolate fudge-mint cheese cake

    Fran Swartz from Bellefontaine, OH

    this recipe has all my favorite ingredients. Cream cheese, mint, cookie crust and of course CHOCOLATE.

  •  Star(s)

    Fabulous

    Maureen Losee from OMAHA, NE

    The taste of mint with chocolate is divine and the pie is really smooth.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    ANNE SCHILHAB from COMFORT, TX

    Oh, there's nothing better than chocolate and mint. I made this and it was wonderful! My friends and husband loved it too!

  •  Star(s)

    chocolate fudge-mint cheesecake

    debi ferrante from HAWLEY, PA

    Minty delicious!! This cake melted in your mouth with nothing but minty goodness. The texture was smooth like silk and was chocolatey good.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Pat Hubing from NEILLSVILLE, WI

    This was an easy recipe to follow and it turned out great. My oldest son loves cheesecake and requested this for his birthday. Excellent flavor.

  •  Star(s)

    Chocolate Fudge Mint Cheesecake

    Jackie Roof from PADUCAH, KY

    Very good and just the right touch of mint!!!

  •  Star(s)

    Great dessert!

    Mary Huey from CENTENNIAL, CO

    My family loves cheesecake, but I didn't know how a mint flavor would work with cheesecake so I tried this one. It's delicious - my family and I really enjoyed it.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    HEATHER MOURO from JACKSONVILLE, FL

    This was excellent & easy to make. My hubby loved it.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Jeannine Gramstad from NEWBURGH, NY

    Cheesecake eaters said this was good so I'll make again. Kids were served with mint ice cream.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Sue Simmons from COLUMBIA FALLS, MT

    Made this last weekend for a pot-luck that we attended. It was one of the first things gone, and had several requests for the recipe. I would make this again!

  •  Star(s)

    so good!

    Elizabeth Rogers from Grantsville, MD

    I had never made a cheesecake before, and I'm so glad this was the first one! It was easier than I expected and the fudge and mint combo is absolutely amazing!

  •  Star(s)

    Very yummy!

    SHELLY PURSEL from BELLE MEAD, NJ

    This cheesecake was so easy to make and so yummy. My family will be asking for this again!

  •  Star(s)

    New family favorite

    Glenette Brooks from Chula vista, CA

    This cheesecake recipe has become one of my families favorites. I was impressed and very happy with the results.

  •  Star(s)

    Chocolate-Fudge Mint Cheesecake

    madeline Lester from MIDLAND, TX

    Even though this was a little time consuming it was well worth the effort. The taste was devine. I loved the way the mint flavors all mixed togather. It was a job well done!

  •  Star(s)

    Oh how delicious

    Michelle Erkel from CRANBERRY TWP, PA

    I took this to a party the other night and it was a bigger hit than the items that were on sale at the party........

  •  Star(s)

    A little altered

    Kathy Gayton from ALPHARETTA, GA

    I used sugar-free sandwich cookies in the crust. Splenda was used in place of the granulated sugar in the filling. I also did not have creme de menthe but I did have some mint extract which I mixed with 1/4 cup fat-free half and half. It takes a little time to make, but it is well worth it!

  •  Star(s)

    A New Family Favorite

    cris Becker from Simi valley, CA

    This cheesecake is incredible. We will absolutely make this a family tradition for birthdays and holidays.

  •  Star(s)

    Only one way to describe this recipe!

    LINDEN SPONSEL from OLGA, WA

    Excellent---if you love chocolate and mint, this is a real winner and not too hard to make!

  •  Star(s)

    Perfectlly Minty Cheesecake!

    MARIA CAMPOS from HOUSTON, TX

    Cheesecake is my favorite dessert to eat.. But this was sinful, the taste of a peppermint patty in cheesecake was just a genius idea.. The hubby can't wait until I make another dessert.

  •  Star(s)

    Excellent!

    Francesca Marone from NEWBURGH, NY

    We love cheesecake, but are not fond of mint with our chocolate, so I replaced the mint cookies with the plain, and this cheesecake was excellent!

  •  Star(s)

    I love It!

    Robyn Stratton from

    I made this for my mom's birthday party! She said it was the most delicious cheesecake that she ever tasted!

  •  Star(s)

    CHOCOLATE FUDGE- MINT CHEESECAKE

    LYNNE KRIEGER from YACOLT, WA

    THIS IS A DREAMY CHEESECAKE. IT HAS BECOME A FAMILY FAVORITE. EVERYONE WANTED THE RECIPE AFTER OUR FRIEND'S AND FAMILY GET TOGETHER DINNER.

  •  Star(s)

    Chocolate Fudge, Mint Cheesecake

    cindy luce from EAST LANSING, MI

    This was wonderful. I put a cup of baking raisins in a covered glass with enough White Rum to cover the raisens. Let them set for overnight before adding them into this recipe. Served it in the mini tarts paper cups for bite size servings. What a big hit with my family and office.

  •  Star(s)

    A New Birthday Tradition

    Melissa Bowers from Portland, OR

    I made this cheesecake for my husband’s birthday last year, and he raved about it all year long. I just made it for the second time tonight for his birthday this year. Guess it’s a tradition now! I had a bit of trouble last time pressing the cookie crust up the sides of the pan, so this time, I used approximately 10 chocolate graham crackers with ½ cup melted butter for the crust. Same problem, unfortunately. I decided to have a crust just on the bottom and not up the sides this time. The flavor of this cheesecake is excellent and unforgettable.

  •  Star(s)

    Chocolate & Mint Lovers Delight

    Lori Souther from MONONA, WI

    I took this to work and it was gone within an hour. This is the best cheesecake I have ever had, but I love the taste of mint and chocolate together so it was easy for me to rate this.

  •  Star(s)

    chocolate fudge mint cheesecake

    marilyn capretta from SHEFFIELD VILLAGE, OH

    This was a very rich and delicious cheesecake, would also be great without the addition of mint. Will definitely make again, anyone who likes mint should try this one.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    CaSandra Clark from LACKLAND AFB, TX

    Very rich, but had a wonderful cool taste. A great pie to make if you want to impress someone!

  •  Star(s)

    Easy and refreshing

    Judy Carter from BAYARD, NM

    This cheesecake is absolutely easy to prepare, creamy, light, and the taste of mint with chocolate is refreshing and fabulous.

  •  Star(s)

    chocolate fudge-mint cheesecake

    CHRISTINE SMITH from CICERO, NY

    I served this for dessert with Easter dinner. It was the perfect ending to a holiday feast. Everyone loved it!

  •  Star(s)

    Chocolate-Fudge Mint Cheesecake

    KRYSTAL EDWARDS from SAN LORENZO, CA

    This was a good cheesecake. I found the cookies a challenge for making the crust, but it tasted good. The overall time it took to make this cheesecake wasn't long enough, I had a very soft middle. I will have to make it again, cooking it longer than 55 minutes. Good flavor, though.

  •  Star(s)

    A Definate Winner!

    Victoria Parker from Kingfield , ME

    It had been years since I made a cheesecake. I was surprised at how easy this one was and WOW, the flavor! Thin Mints are my favorite Girl Scout cookie and this is like a giant creamy thin mint! I love it.

  •  Star(s)

    Absolutely Fabulous!!

    Janet Bolenbaugh from ANTIOCH, CA

    I made this chocolate fudge mint cheesecake for my co-workers, and it was devoured! The texture was amazing, velvety and smooth. The flavor is a perfect balance of chocolate and mint, with the cream cheese underlying it all. The minty crust backed it all up. This recipe is definitely a keeper!!!

  •  Star(s)

    minty and delicious

    judy stenson from SAYLORSBURG, PA

    i made this cheesecake for my daughter's 21st birthday. it was delicious!! not too minty and not heavy at all. she took the remaining cake back to college to share with her roommates....maybe. this recipe is a keeper.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Nancy Hyde from HIXSON, TN

    Chocolate Fudge-Mint Cheesecake -- what else can I say but... YUM!!!!!!!!!!

  •  Star(s)

    excellent

    stephanie waterman from Monona, IA

    I made this cheesecake for my family and they all loved it. I am going to make it for Easter for my husbands family. I absolutely love chocolate and mint.

  •  Star(s)

    ANOTHER HIT AT THE OFFICE

    Kimberly Linder from MODESTO, CA

    This recipe tasts like a giant thin mint cookie and was a rave at the office. Anyone who wasn't here by 9:00am was out of luck.

  •  Star(s)

    chocolate mint

    cathy smith from OLMSTED FALLS, OH

    really a good recipe but to rich for our taste.

  •  Star(s)

    enjoyable

    Nanci Lockman from WATKINSVILLE, GA

    The cheesecake had great flavor but the crust was quite sticky and difficult to spread as thin as illustrated. I think next time I'll make it with chocolate wafer cookies that aren't filled with cream.

  •  Star(s)

    Chocolate Fudge-Mint Cheesecake

    Patti Bender from N PLAINFIELD, NJ

    I made this recipe the day I found it on your website. I brought it into work the next morning and it replaced toast and bagels for breakfast. Very easy to make and extremely creamy. I will definately add this recipe to my favorites.

  •  Star(s)

    Great Hit

    Sue Cordy from Greenfield, IN

    Must have been great. It was gone before I got back to it. I'll make it again.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 630
  • Calories from Fat: 360
  • Total Fat: 40g (62% of DV)
  • Saturated Fat: 20g (101% of DV)
  • Cholesterol: 120mg (41% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 60g (20% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 46g
  • Protein: 8g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Fudge-Mint Cheesecake

Ingredients

  • COOKIE CRUST
  • 20 chocolate sandwich cookies with mint and white filling, crushed
  • 3 tablespoons butter, melted
  • FILLING
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted according to package instructions
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup crème de menthe
  • 1 teaspoon vanilla extract
  • 4 large eggs, slightly beaten
  • TOPPING
  • 1 pkg. of chocolate sandwich cookies with mint and white filling, coarsely chopped (optional)

 

Directions

PREHEAT oven to 325º F.

FOR COOKIE CRUST:
COMBINE
cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack.

FOR FILLING:
MELT
morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

BEAT cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust.

BAKE for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight.

FOR TOPPING:
TOP
edge of cheesecake with coarsely chopped sandwich cookies, if desired.

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