Mint Chocolate Chip Cheesecake Pie With Chocolate Ganache

READY IN: 2hrs 35mins
Recipe by Kittencalrecipezazz

If you are planning to serve more than 4 people I would suggest to make two of these as everyone will want seconds! Plan ahead this needs to chill for at least 3 hours before serving.

Top Review by Epi-curious

This is a super simple cheescake that tastes like it took hours to make. I made my own graham cracker crust instead a store bought one. I added mint essence to the ganche topping as well as to the cheesecake mix itself. When it was glazed, I sprinkled Andes mint chips over the top for extra flavor and decoration. it was a huge hit! Thanks, Kittencall. I can always rely on you for an amazing recipe.

Ingredients Nutrition

  • 12 ounces cream cheese, softened
  • 23 cup sugar
  • 1 teaspoon peppermint extract
  • 2 drops green food coloring
  • 2 large eggs
  • 34 cup semisweet mini chocolate chips
  • 1 ready crust chocolate wafer pie crust

  • 12 cup semisweet mini chocolate chips
  • 13 cup whipping cream, unwhipped


  1. In a large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy.
  2. Beat in the peppermint extract and food colouring.
  3. Add in eggs one at a time beating well after each addition.
  4. Fold in 3/4 cup mini chocolate chips.
  5. Place the crust onto a baking sheet, then pour in the cream cheese mixture.
  6. Bake at 325°F for about 35 minutes or until ALMOST set.
  7. Cool on rack for about 1 hour.
  8. Meanwhile in a small heavy saucepan combine 1/2 cup chocolate chips and whipping cream; cook and stir over low heat until smooth.
  9. Spread over cheesecake, then chill for a minimum of 3 hours.
  10. Store any remaining cake (don't worry there won't be any leftovers lol!) in the fridge.

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