why make this recipe
Mint Chocolate Chip Cheesecake Drip Cake is a delightful dessert perfect for special occasions or just as a sweet treat. It combines the rich flavors of chocolate and mint with a creamy cheesecake filling, making it a crowd-pleaser. The stunning presentation, with chocolate ganache drizzled on top, adds an elegant touch that will impress your guests.
how to make Mint Chocolate Chip Cheesecake Drip Cake
Ingredients:
- 2 cups crushed chocolate cookies
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup heavy cream
- 1/2 cup mini chocolate chips
- Green food coloring (optional)
- Chocolate ganache for drizzling
Directions:
- Preheat your oven to 350°F (175°C). Grease and line a cake pan.
- In a bowl, combine the crushed chocolate cookies and melted butter. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and peppermint extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and mini chocolate chips into the cream cheese mixture. Optionally, add green food coloring for a minty hue.
- Pour the cheesecake filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
- Once set, carefully remove the cheesecake from the pan. Drizzle chocolate ganache on top before serving.
how to serve Mint Chocolate Chip Cheesecake Drip Cake
Serve the Mint Chocolate Chip Cheesecake Drip Cake chilled. You can slice it into wedges and add extra chocolate chips or mint leaves as a garnish for a more festive look. It pairs wonderfully with a cup of coffee or tea.
how to store Mint Chocolate Chip Cheesecake Drip Cake
Store any leftovers in the refrigerator. Cover the cake with plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days.
tips to make Mint Chocolate Chip Cheesecake Drip Cake
- Ensure the cream cheese is at room temperature for easy mixing.
- For a richer flavor, use dark chocolate cookies for the crust.
- Don’t skip the chilling time; it’s crucial for setting the cheesecake properly.
variation
You can add crushed peppermint candies on top for an extra crunch and minty flavor. For a different taste, try using vanilla extract instead of peppermint.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just store it in the refrigerator until you’re ready to serve.
2. Is it necessary to use green food coloring?
No, the green food coloring is optional. It’s just for visual appeal if you want a more minty look.
3. Can I use a different type of cookie for the crust?
Absolutely! You can use any chocolate-based cookie, like Oreos or chocolate graham crackers, to make the crust.
Mint Chocolate Chip Cheesecake Drip Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line a cake pan.
- In a bowl, combine the crushed chocolate cookies and melted butter. Press firmly into the bottom of the pan to create the crust.
- Bake for 10 minutes, then let cool.
- In a large bowl, beat the cream cheese until smooth.
- Add the powdered sugar and peppermint extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream and mini chocolate chips into the cream cheese mixture.
- Optionally, add green food coloring for a minty hue.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight.
- Once set, carefully remove the cheesecake from the pan.
- Drizzle chocolate ganache on top before serving.
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