Mint Chocolate Cheesecake Cake has a minty cheesecake layer on top of a chocolate cake crust. You use a boxed cake mix as the base so this recipe is super simple!

To make up this recipe, I had the idea of combining two of our favorite cakes! Cheesecake plus chocolate cake are a great combination. Originally, I made a Black Forest Cheesecake using this method. But, for my husband’s birthday, I was trying to think of something special. He loves cheesecake, mint chip ice cream, and or course, chocolate. So, I put together this Mint Chocolate Cheesecake Cake! The results were fabulous and impressive. The entire family said it reminded them of mint chip ice cream without the chocolate chips.

My husband reminded me that this cheesecake was similar to grasshopper cakes and pies that both of our mom’s used to make. The mint chocolate cakes and pies were always a favorite at special birthdays! It had been so many years since we had a grasshopper pie that I had almost forgotten about them:-(

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History of Mint with Chocolate

Mint and chocolate have been a tasty pair for many years. It is believed that the first people to join mint and chocolate were Europeans during the 16th Century. During the 19th Century, chocolate began to be manufactured as candy and for ice cream. This is when the delicious pairing of these two ingredients became even more popular. The York peppermint patty was developed in the 1940s and was a total hit. Girl Scouts started selling their famous thin mint cookies in the 1950s. A lady by the name of Marilyn Rickets is credited with inventing mint chocolate ice cream in 1973. Now there are just too many popular mint chocolate treats to name. Mint and chocolate truly are a well-loved combination!

Ingredients for Mint Chocolate Cheesecake Cake

• Chocolate Cake mix: Makes for an easy and delicious base.
• Oil:For the cake batter.
• Water:
• Eggs: 1 for the cake mix and 4 for the cheesecake.
• Cream Cheese: What would a cheesecake be if it wasn’t for the cream cheese?
• Sugar: I use granulated and just mix it long enough to dissolve.
• Peppermint Extract: Use quite a bit so the cheesecake flavor doesn’t overpower the mint.
• Green food coloring or icing paste:

How To Make Mint Chocolate Cheesecake Cake

1. Grease a 9″x13″ glass casserole dish. Next, in a medium sized bowl, mix the cake mix, oil, water, and 1 egg. This will be quite thick and sticky. That’s how it should be.

2. Spread the cake in the bottom of your casserole dish.

3. Then, in a clean bowl, beat the softened cream cheese, sugar, peppermint extract, and 4 eggs together for 2 minutes.

4. Add the green food coloring as much as you want to get the shade of green you want. Pour the cheesecake over the chocolate cake crust.

5. Finally, bake in 325°F oven (not on convection) for 40-45 minutes.

To Freeze Mint Chocolate Cheesecake Cake

• Cool completely
• Wrap very well with plastic wrap.
• Will keep in the freezer for up to 3 months.

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Other Cheesecake Desserts to Try

Black Forest Cheesecake Cake

Blueberry Cheesecake With Gingersnap Crust

Pistachio Pudding Dessert

Banana Cream Pie Bars

Lemon Lush Pudding Dessert

Mint Chocolate Cheesecake Cake

Mint Chocolate Cheesecake Cake has a minty cheesecake layer on top of a chocolate cake crust. You use a boxed cake mix as the base so this recipe is super simple!

Author:RebekahCooking Method:BakedCuisine:EuropeanCourses:DessertRecipe Keys:CheesyHomemadeSweets

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Prep Time25 minsCook Time40 minsRest Time60 minsTotal Time2 hrs 5 minsDifficulty:BeginnerServings:15Calories:488Best Season:Spring

Ingredients

Servings

Cake layer

• 1 package Chocolate Cake mix
• ³⁄₄ cup Cooking Oil
• 2 tbsp Water
• 1 Egg

Cheesecake layer

• 4 package Cream Cheese (8oz) (softened)
• 1 cup Sugar
• 2 tsp Peppermint Extract
• 4 Eggs
• Green Food Coloring or paste

Instructions

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1. In a large bowl, beat the cake mix, oil, water, and 1 egg for about 1 minute, until well blended.

   

2. Spread the cake layer in a greased 9"x13" pan.

   

3. Mix the softened cream cheese, 4 eggs, sugar and peppermint extract until well blended.

   Add the food coloring and mix, adding more until it is the desired shade of green.

   

4. Pour the cream cheese mixture onto the cake layer.

   

5. Bake in a 325°F oven for 40-50 minutes. (don't use convection setting)

   

Nutrition Facts

Servings 15

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Amount Per Serving

Calories 488kcal

Calories from Fat 311kcal

% Daily Value *

Total Fat 35.3g55%

Saturated Fat 13.5g68%

Trans Fat 0.04g

Cholesterol 121mg41%

Sodium 463mg20%

Total Carbohydrate 39g13%

Dietary Fiber 0.7g3%

Protein 6.8g14%

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Vitamin A 38 IU

Calcium 11 mg

Vitamin E 16 IU

Vitamin K 11 mcg

Riboflavin 18 mg

Folate 10 mcg

Vitamin B12 18 mcg

Pantothenic Acid 13 mg

Phosphorus 25 mg

Selenium 13 mg

Copper 10.98 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I actually use 6 drops of Doterra peppermint essential oil to get a more powerful mint flavor.

I used green icing paste for the coloring. It's more concentrated so you don't need as much to get a darker green.

Do not overbake. The top will be shiny when done but feel dry to the touch. It should still be a little wobbly.

This cheesecake is best served cold. Make it a day ahead of serving for the best results.

Keep refrigerated because of the cream cheese.