Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- ½ cup green crème de menthe
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1 cup chocolate chips, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Add the green crème de menthe, vanilla extract, and peppermint extract, mixing until uniform.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Garnish with chocolate chips before serving.
Notes
- For a stronger mint flavor, add more peppermint extract to taste.
- This cheesecake can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg