Description

This Mint Chocolate Fudge Cheesecake Cake is a decadent fusion of velvety cheesecake, refreshing mint, and a rich fudge topping. With a chocolate cookie crust and creamy mint-infused filling, it’s the perfect indulgence for mint-chocolate lovers and special celebrations

Ingredients

Crust:

2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted

Cheesecake Filling:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
1/2 tsp mint extract
3 large eggs
1/2 cup mini chocolate chips

Fudge Topping:

1 cup dark chocolate chips
1/2 cup sweetened condensed milk

Decoration:

Whipped cream
Mint leaves
Chocolate shavings

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Instructions

Preheat Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan.
Make the Crust: Mix cookie crumbs and melted butter. Press into the pan to form an even crust.
Cheesecake Filling: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and mint extract. Add eggs one at a time, mixing on low speed. Fold in mini chocolate chips.
Bake: Pour filling over crust. Bake 55–60 minutes until center is mostly set. Turn off oven and let cheesecake rest inside for 1 hour.
Make Fudge Topping: Melt dark chocolate chips with sweetened condensed milk over low heat until smooth.
Top & Chill: Spread fudge over cooled cheesecake. Chill for at least 4 hours, preferably overnight.
Decorate & Serve: Top with whipped cream, mint leaves, and chocolate shavings before serving.

Notes

Use peppermint extract for a stronger mint flavor if preferred.
For clean slices, dip your knife in warm water between cuts.
Store in the fridge up to 5 days, or freeze slices for longer storage.