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Delicious Mint Chocolate Cheesecake Cake garnished with chocolate and mint leaves
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Mint Chocolate Cheesecake Cake

Creamy, dreamy, and delightfully decadent—this Mint Chocolate Cheesecake Cake is the ultimate dessert for chocolate lovers who crave a cool, minty twist.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate, Mint
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Cake Pan
  • Saucepan
  • Mixer

Ingredients

Chocolate Cake 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

Mint Cheesecake Layer Ingredients

  • 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

Chocolate Ganache Ingredients

  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream

Garnish Ingredients

  • crushed mint chocolates (e.g., Andes) or chocolate curls
  • fresh mint leaves

Instructions

  • 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.
  • 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).
  • 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.
  • 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 the assembled cake 1-2 hours for clean slices and optimal flavor. Slice and serve!

Notes

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.