Crème De Menthe Cheesecake
Mint Chocolate Cheesecake Recipe

Crème De Menthe Cheesecake

Mint chocolate cheesecake to be served as a special dinner party dessert.

35 min
04 hrs 55 min



2 cups finely crushed chocolate graham crackers

1/2 cup Land O Lakes® Butter melted


1 cup sugar

3 (8-ounce) packages cream cheese, softened

4 large Land O Lakes® Eggs

2 tablespoons green or white creme de menthe liqueur  

1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped

1 teaspoon all-purpose flour


Land O Lakes® Heavy Whipping Cream whipped


 *Substitute 1 teaspoon peppermint extract plus 6 drops green food color.

How to make

  1. STEP 1

    Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.

  2. STEP 2

    Stir together all crust ingredients in bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of prepared pan; set aside.

  3. STEP 3

    Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1eggat a time, until well mixed. Do not overbeat. Stir in liqueur.

  4. STEP 4

    Combine chopped mints and 1 teaspoon flour in bowl; gently stir into cream cheese mixture. Pour filling into crust.

  5. STEP 5

    Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 80-90 minutes or until center is just set.

  6. STEP 6

    Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.

  7. STEP 7

    Garnish top of cheesecake with whipped cream, if desired. Store refrigerated.

Tip #1

Chocolate mint candies are individually wrapped.


26Fat (mg)
110Cholesterol (mg)
310Sodium (mg)
30Carbohydrates (g)
1Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  August 09, 2011

Tried it last week. I'd give the flavor 3 stars and the texture only 1 star. I also put the pan of water underneath the pie as it was cooking (as suggested) so the top wouldn't crack -- and it had large cracks anyway. Will NOT try it again.

— says Ed F.
  July 11, 2011

This recipe tasted great, however I also had a problem with the butter leaking out of the bottom of the pan and all over my oven. The recipe says that the cheesecake may "slightly crack". That is an understatement. It cracked everywhere that I sprinkled the extra mint pieces so it looked awful.

— says Kemarie B.
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