Name: Mint Chocolate Cheesecake Cake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Ingredients: 1.75 cups all-purpose flour; 0.75 cups unsweetened cocoa powder; 1.5 teaspoons baking powder; 1.5 teaspoons baking soda; 0.5 teaspoon salt; 2 cups granulated sugar; 2 large eggs; 1 cup buttermilk; 0.5 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 16 oz cream cheese, softened; 0.5 cup granulated sugar; 2 large eggs; 0.5 teaspoon peppermint extract; green food coloring (optional); 0.25 cup sour cream; 1 cup semi-sweet chocolate chips; 0.5 cup heavy cream; crushed mint chocolates (e.g., Andes) or chocolate curls; fresh mint leaves

Jump to Recipe

Creamy, dreamy, and delightfully decadent—this Mint Chocolate Cheesecake Cake is the ultimate dessert for chocolate lovers who crave a cool, minty twist. If you love the classic combo of chocolate and mint, you’re in for an unforgettable treat. Imagine layers of rich chocolate cake hugging a silky center of peppermint cheesecake, topped with smooth chocolate ganache and clouds of whipped cream—absolutely irresistible.

Did you know the love affair between mint and chocolate began with classic mint chocolate candies over a century ago? This cake brings those nostalgic flavors to life in a modern, showstopping way. Whether you’re celebrating a special occasion or just want to spoil your family, this cake is surprisingly simple to prepare and a total crowd-pleaser. I’d even say it’s easier to put together than my popular Chocolate Mousse Cake recipe—and honestly, even more impressive for a special gathering!

If you’re looking for a dessert your family will talk about long after the last slice is gone, look no further. Let’s dive in!

What is Mint Chocolate Cheesecake Cake?

So what’s in a name—Mint Chocolate Cheesecake Cake? More like what isn’t! It’s creamy, it’s minty, it’s chocolatey, and yes—it’s a cake plus a cheesecake all in one jaw-dropping slice. Why give one dessert when you can have two? Maybe the person who came up with this recipe just couldn’t choose, and I don’t blame them! As they say, the way to a man’s heart is through his stomach—so why not make sure it’s filled with cake and cheesecake at the same time? If you’re ready for a sweet experience you’ll remember, grab your apron and give this recipe a try today!

Why You’ll Love This

You’ll love this Mint Chocolate Cheesecake Cake for more reasons than you can count, but here are my top three. First, the highlight of this dessert is the luscious peppermint cheesecake layer—smooth, creamy, and just the right amount of mint that makes each bite feel extra special. Second, making this at home is a fantastic way to save money without sacrificing flavor; bakery cakes like this can be costly, but you can whip this up with common supermarket ingredients for a fraction of the price. Third, the toppings—rich chocolate ganache, crushed mint chocolates, and a sprinkle of fresh mint—turn the cake into a veritable masterpiece that rivals any bakery counter.

If you loved my Chocolate Mint Cupcakes, you’ll marvel at how this cake combines those same flavors in a truly elevated way. Seriously, try it for your next special event and watch everyone “ooh” and “ahh.” Once you taste it, you’ll want to make it again and again. Ready to wow your family? Let’s get baking!

How To Make Mint Chocolate Cheesecake Cake

Quick Overview

This recipe is incredibly satisfying because it’s easy, indulgent, and looks like it came straight from a bakery window. You’ll whip up a moist chocolate cake, a creamy mint cheesecake filling, and a glossy ganache all in about two hours from start to finish—including baking and chilling! The standout element? That dreamy peppermint cheesecake center, which transforms a classic chocolate cake into something truly memorable. With simple prep and ingredients, you’ll pull off a showstopper dessert even if you’re short on time.

Slice of Mint Chocolate Cheesecake Cake with glossy ganache and mint garnish

Ingredients

For the Chocolate Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water

For the Mint Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon peppermint extract
Green food coloring (optional)
1/4 cup sour cream

For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

For Garnish:
Crushed mint chocolates (e.g., Andes) or chocolate curls
Fresh mint leaves

Step-by-Step

Prepare the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat together sugar, eggs, buttermilk, vegetable oil, and vanilla extract. Add dry ingredients to the wet ingredients, mixing just until combined. Pour in hot water and mix until the batter is smooth. Divide batter evenly between the pans. Bake for 25-28 minutes or until a toothpick comes out clean. Cool completely.
Make the Mint Cheesecake Layer:
Lower the oven temperature to 325°F (160°C). Line a 9-inch round cake pan with parchment and grease well. Using a mixer, beat cream cheese until smooth. Add sugar and mix again. Beat in eggs one at a time, then add peppermint extract, food coloring (if using), and sour cream. Spread the batter evenly in the pan. Bake for 35-40 minutes, or until the center is almost set. Cool completely, then chill for at least 2 hours (or until firm).
Prepare the Ganache:
Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Allow to cool slightly before using.
Assemble the Cake:
Place one chocolate cake layer on a serving plate. Carefully place the mint cheesecake layer on top, followed by the second chocolate cake layer. Pour the cooled ganache over the top of the cake, letting it drip down the sides. Garnish with crushed mint chocolates and fresh mint leaves.
Chill & Serve:
Chill the assembled cake 1-2 hours for clean slices and optimal flavor. Slice and serve!

What to Serve Mint Chocolate Cheesecake Cake With

Mint Chocolate Cheesecake Cake is rich and luxurious, so pair it with lighter sides or simple drinks that don’t overpower its flavor. Try serving each slice with a scoop of vanilla bean or mint chip ice cream for an extra-festive touch. Fresh berries—like raspberries or strawberries—ones on the side add brightness and balance. For drinks, go with hot coffee, a frothy latte, or a glass of cold milk. If you want to embrace the minty theme, serve with an after-dinner mint liqueur or hot chocolate!

Top Tips for Perfecting Mint Chocolate Cheesecake Cake

When making the cheesecake layer, room temperature cream cheese blends much more smoothly—take the chill off at least 1 hour before baking.
Don’t overbeat the cheesecake batter—this can trap too much air and cause cracks.
If you don’t have buttermilk, use 1 cup milk mixed with 1 tablespoon vinegar or lemon juice.
Can’t find peppermint extract? Start with spearmint or even a mix of vanilla and a few drops of mint oil.
Let all cake and cheesecake layers cool completely before assembling to prevent sliding.
Use a long, serrated knife and clean between slices for picture-perfect servings.
Store leftover cake in the fridge, wrapped tightly, to keep it moist and flavorful.

Storing and Reheating Tips

This cake keeps beautifully in the fridge. Store slices in an airtight container or cover the whole cake tightly with plastic wrap; it stays fresh for up to 5 days. For freezing, wrap individual slices (or the whole cake, unsliced) in plastic wrap and place in a freezer bag—best within 2 months. Thaw overnight in the fridge. Cheesecake layers are sensitive to heat, so avoid microwaving; instead, let your slice sit at room temperature for 30 minutes if you prefer it slightly softened.

FAQs

Can I make Mint Chocolate Cheesecake Cake ahead of time?
Absolutely! Both the cake layers and cheesecake layer can be made a day in advance and kept refrigerated. Assemble and add ganache just before serving for best results.

Do I have to use green food coloring?
Not at all—the color is optional and only for appearance. The cake tastes just as fabulous without it!

Can I use a different extract instead of peppermint?
Yes, you can substitute another mint extract or even add a little vanilla for a subtle twist.

How do I prevent the cheesecake from cracking?
Make sure not to overmix the cheesecake batter, and let it cool gradually before chilling. Use room temperature cream cheese for best results.

What if I only have one cake pan?
Bake the cake layers one after the other, cleaning and re-greasing the pan between uses, or bake one thick cake and carefully cut it in half once cooled.

Conclusion

If you’re looking for a spectacular showstopper dessert that combines two favorites—luscious cheesecake and rich chocolate cake—with a cool peppermint kick, this Mint Chocolate Cheesecake Cake will absolutely win your heart. Its make-ahead options, easy steps, and stunning presentation make it a perfect choice for family dinners, celebrations, or anytime you want to treat yourself. Don’t forget, homemade always tastes better—and