double chocolate mint cheesecake on cake stand

Well, lookahere. I made a cheesecake. A chocolate cheesecake. A chocolate cheesecake with a chocolate crust. A chocolate cheesecake with a chocolate crust and a creamy mint topping.

If you’re not drooling like I am at this point, I don’t think we can be friends (just kidding. We can still be friends. But then I get to eat all the cheesecake).

Fun story about this cheesecake: It’s part of Betty Crocker’s annual Red Hot Holiday Trends! Oh, you don’t know what that is? Well you should, because it’s kind of amazing. Each year, Betty Crocker comes up with a list of upcoming food trends for the holidays. This year, there is some extra yummy stuff going on, like Sweet and Savory Cookies, Jam Cocktails (WUT) and Merry Mashups. My cheesecake is part of the Copycat Candy trend, because it tastes just like a freaking Andes mint, I kid you not, but in cheesecake form (OK, are you drooling now?).

preparing cheesecake in pan

baked cheesecake in pan

As a Betty blogger, I got to partake in this little online holiday party where all of the Betty bloggers came up with their own creation for each trend. Basically, it’s just about the best online holiday party, ever. And if it was in real life, it would be just about the best real-life holiday party, ever.

cheesecake on plate

I decided to make a minty chocolate cheesecake for my trend because, hello, who doesn’t love cheesecake for the holidays? And since I love the combination of chocolate and mint like nobody’s business, I figured it wouldn’t hurt to add the flavors to a decadent dessert. Copycat Candy = Andes mint cheesecake = SO GOOD = I ate like half of this thing all by myself.

sliced cheesecake

I know making a cheesecake from scratch can give some people the willies (as it does me), but let me tell you, this recipe is really foolproof. Just follow the directions and be sure to not open the oven door to take a peek while it’s baking — temperature is a legit deal when it comes to cheesecake. You don’t want that infamous crack on top of your beautiful creation (though if you do end up with one, whipped cream covers all ills! I feel like I learned that from Julia Child). But really, don’t sweat it — the cheesecake is likely to be gone before anyone even notices its imperfections. At least that’s how it went down in my house.

P.S. Check out what yums the other Betty bloggers made here!

piece of double chocolate mint cheesecake on plate

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double chocolate mint cheesecake on stand

Double Chocolate Mint Cheesecake

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  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8 to 10 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American



For the crust:

  • 20 chocolate wafer cookies
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • Pinch salt

For the cheesecake:

  • 8 oz semisweet chocolate chips
  • 8 oz (1 package) cream cheese, softened
  • 1 1/3 cups granulated sugar, divided
  • 1 1/2 cups sour cream, divided
  • 2 eggs, room temperature
  • 1/4 cup creme de menthe syrup
  • Whipped cream and chocolate shavings, for garnish (optional)


  1. Heat oven to 350 degrees F. Spray an 8-inch round springform pan with cooking spray, then line with foil.
  2. Combine ingredients for the crust in a food processor; pulse until fine crumbs form. Press crust evenly into the bottom of the prepared pan. Bake 15 minutes to set.
  3. Meanwhile, make the cheesecake: Place chocolate chips in a microwave safe bowl. Heat chocolate chips in microwave for 30 seconds; stir. Repeat until chips are completely melted.
  4. Blend cream cheese, 2/3 cup sugar and 1/2 cup sour cream in food processor until smooth. Scrape down the sides, then add eggs and melted chocolate. Pulse just until combined.
  5. Carefully pour the filling on top of the pre-baked crust and spread into an even layer. Bake 20 minutes until filling is just set in the center and the edges puff slightly.
  6. Meanwhile, mix remaining sugar and sour cream with the creme de menthe in a medium bowl until smooth. Carefully pour or spoon filling on top of set cheesecake in an even layer. Bake 15 to 20 minutes more until filling is just set but still a little loose (it will completely set as it cools and is refrigerated).
  7. Transfer to a cooling rack to cool completely. Once fully cooled, cover and chill at least 4 hours or overnight.
  8. When cheesecake is fully set, carefully remove the edges of the pan and the foil. Garnish top with whipped cream and chocolate shavings, if desired.

Disclosure: I am a regular contributor to Betty Crocker and received compensation for recipe development purposes. All opinions are my own.