This Mint Chocolate Cheesecake Tart is easy and delicious. Creamy mint cheesecake is baked on a crisp buttery chocolate graham or Oreo crust and topped with a layer of chocolate glaze for a decadent mint and chocolate treat!
This small batch recipe makes a great dessert for 2 – 4 people. Plan ahead as this dish requires 2 hours to chill in the refrigerator.
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How to make Mint Chocolate Tart
Preheat the oven to 325 degrees F (160 C) and spray a 7-inch springform pan with non-stick spray. Click for a 7 inch leakproof springform pan.
For the Graham Crust
Crush 2 chocolate graham crackers, or Oreo cookies, to equal 1/3 cup crumbs.
Combine graham crackers, 1/2 tablespoon sugar, and melted butter.
Pour into the springform pan and press down gently with a spoon.
For the Cheesecake Filling
In a stand mixer blend cream cheese and 1/4 cup sugar until smooth and creamy. Click for a stand mixer and for a mixer beater blade that scrapes the sides of the bowl.
Add the egg, peppermint extract, and food coloring. Mix on low just until combined.
Pour the cream cheese mixture into the springform pan over the crumb crust.
Bake for 35 – 40 minutes until the center is almost set.
Remove from the oven and cool for 1 hour on a wire rack and chill in the refrigerator for at least 1 hour or overnight before removing from the pan.
For the Chocolate Glaze
Melt the chocolate chips in the microwave according to the manufacturer’s instructions.
Pour the chocolate evenly over the cheesecake. This can be done after slicing the cheesecake.
Note: If you chill any of the slices with the chocolate topping already on, it will harden quite a bit. You can then just pick up the slice and eat it like a brownie.
You may also enjoy
- Mint Oreo Cheesecake
- Mint Chocolate No-bake Cookies
- 5 ingredient Mint Shamrock Shake Copycat
- No Bake Chocolate Chip Cheesecake
Mint Chocolate Cheesecake Tart
Equipment
Ingredients
- Non-stick baking spray
For the Crust:
- ⅓ cup chocolate graham crumbs (or chocolate Oreo crumbs)
- ½ Tablespoon sugar
- 1 Tablespoon butter (melted)
For the Filling:
- 4 oz cream cheese (softened)
- ¼ cup sugar
- 1 egg
- ½ teaspoon peppermint extract
- 2 drops green food coloring
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F (160 C) and spray a 7 inch springform pan with non-stick spray. Click for a 7 inch leak-proof springform pan.
For the Crust:
- Crush 2 chocolate graham crackers, or Oreo cookies, to equal 1/3 cup crumbs.
- Combine graham crackers, 1/2 tablespoon sugar, and melted butter.
- Pour into the springform pan and press down gently with a spoon.
For the Filling:
- In a stand mixer blend cream cheese and 1/4 cup sugar until smooth and creamy. Click for a stand mixer and for a mixer beater blade that scrapes the sides of the bowl.
- Add the egg, peppermint extract and food coloring. Mix on low just until combined.
- Pour the cream cheese mixture into the springform pan over the crumb crust.
- Bake for 35 – 40 minutes until center is almost set.
- Remove from the oven and cool 1 hour on a wire rack and chill in the refrigerator for at least 1 hour or overnight before removing from pan.
- Melt the chocolate chips in the microwave according to manufacturer’s instructions.
- Pour the chocolate evenly over the cheesecake. This can be done after slicing the cheesecake.
- Note: If you chill any of the slices with the chocolate topping already on, it will harden quite a bit. You can then just pick up the slice and eat it like a brownie.
Video
Notes
- If you chill any of the slices with the chocolate topping already on, it will harden quite a bit. You can then just pick up the slice and eat it like a brownie.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
