Best 10 Crème De Menthe Cheesecake Recipes

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Indulge in the symphony of flavors with Crème de Menthe Cheesecake, a dessert that combines the refreshing taste of mint with the velvety richness of cheesecake. This delectable treat is perfect for any occasion, whether it's a summer gathering or a festive holiday celebration. Discover two irresistible variations of this classic dessert: the Crème de Menthe Cheesecake and the Chocolate Crème de Menthe Cheesecake. Both recipes offer a unique taste experience, ensuring that every bite is a moment of pure bliss. Get ready to tantalize your taste buds with this minty-licious cheesecake extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

CRèME DE MENTHE CHEESECAKE



Crème De Menthe Cheesecake image

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

Provided by Land O'Lakes

Categories     Cheesecake     Cheese     Mint     Dairy     Cake     Dessert

Yield 16 servings

Number Of Ingredients 11

Crust
2 cups finely crushed chocolate graham crackers
1/2 cup Land O Lakes® Butter melted
Filling
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

Steps:

  • Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
  • 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.
  • 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.
  • Combine chopped mints and 1 teaspoon flour in bowl; gently stir into cream cheese mixture. Pour filling into crust.
  • 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.
  • Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
  • Garnish top of cheesecake with whipped cream, if desired. Store refrigerated.

Nutrition Facts : Calories 380 calories, Fat 26 grams, SaturatedFat grams, Transfat grams, Cholesterol 110 milligrams, Sodium 310 milligrams, Carbohydrate 30 grams, Fiber 1 grams, Sugar grams, Protein 6 grams

CRèME DE MENTHE CHEESECAKE



Crème de Menthe Cheesecake image

Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 10

1 3/4 cups chocolate cookie crumbs (from 9-oz. pkg.)
1/4 cup butter, melted
3 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup whipping cream
1/4 cup green crème de menthe
1/2 cup whipping cream
1 tablespoon powdered sugar
8 thin chocolate and green mints, coarsely chopped

Steps:

  • Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
  • Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
  • Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
  • Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
  • Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1/16 of Recipe, Sodium 240 mg, Sugar 17 g

MINT CHOCOLATE CHEESECAKE



Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

CREME DE MENTHE CHEESECAKE COOKIES



Creme de Menthe Cheesecake Cookies image

Some say these are the best cookies they've ever had! Such a cinch to put together with just five ingredients, and so easy to vary. Stir in your favorite baking chips and change up the decorations to suit any holiday. See why they're the best? -Sheila Sporn, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 6

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
6 tablespoons all-purpose flour
1 large egg
1 package (8 ounces) cream cheese, softened
1-1/3 cups Andes creme de menthe baking chips
Green candy coating disks and sprinkles, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat cookie dough and flour until blended and dough is softened. Beat in egg. Add cream cheese; beat until smooth. Stir in baking chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until bottoms are golden brown, 11-13 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., If decorating cookies, melt candy coating in a microwave. Cut a small hole in the tip of a pastry bag; insert a small round pastry tip. Fill bag with melted coating. Pipe designs onto cookies; decorate with sprinkles. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw and decorate as desired.

Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 51mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PHILADELPHIA 3-STEP CREME DE MENTHE CHEESECAKE



PHILADELPHIA 3-STEP Creme de Menthe Cheesecake image

Make the whole crowd feel the luck o' the Irish any time of year when you serve up this minty-green PHILADELPHIA 3-STEP Creme de Menthe Cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 4h50m

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla
4 tsp. green creme de menthe
2 eggs
1 chocolate cookie crumb crust (6 oz.)
1 Tbsp. green colored sugar

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, granulated sugar and vanilla in medium bowl with mixer until blended. Add creme de menthe; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Sprinkle with colored sugar just before serving.

Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.7594 g, Sugar 0 g, Protein 6 g

CREME DE MENTHE CHEESECAKE



Creme de Menthe Cheesecake image

This is from one of those Pillsbury cookbooks they sell by the supermarket cashiers; I bought the booklet specifically because this recipe sounded so good. Haven't tried it yet, though!

Provided by Lennie

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 7

1 3/4 cups chocolate cookie crumbs
1/4 cup butter, melted
3 (8 ounce) packages softened cream cheese
3/4 cup white sugar
3 large eggs
3/4 cup whipping cream
1/4 cup green creme de menthe

Steps:

  • Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
  • In a mixing bowl, combine the two crust ingredients; mix well.
  • Press in the bottom and up the sides of the pan; set aside.
  • In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
  • Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
  • Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
  • Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
  • Cover, then refrigerate for at least three hours before serving.
  • Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
  • If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).

CRéME DE MENTHE CHEESECAKE



Créme de Menthe Cheesecake image

Enjoy this flavorful cheesecake sprinkled with crushed Oreo™ cookies - a chilled dessert treat to your family.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 10

Number Of Ingredients 9

24 Oreo chocolate mint creme sandwich cookies
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup whipping cream
1/4 cup white crème de menthe
10 drops green food color
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
  • Place 16 of the cookies in large resealable food-storage plastic bag; seal bag and crush with rolling pin. Press 1 1/2 cups cookie crumbs in bottom of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Beat in 3/4 cup whipping cream, the crème de menthe and food color just until blended. Pour over crust.
  • Bake 60 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • Run small metal spatula around edge of pan; carefully remove side of pan. Place chocolate chips in small heatproof bowl. In 1-cup microwavable measuring cup, microwave 1/3 cup whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Spread glaze over cheesecake. Coarsely crush remaining 8 cookies; sprinkle over cheesecake. Store covered in refrigerator.

Nutrition Facts : Calories 581, Carbohydrate 51 g, Fat 6 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 399 mg

CREME DE MENTHE CHEESECAKE



Creme De Menthe Cheesecake image

This recipe was in a cookbook called "Ultimate Cheesecakes" from Kraft Foods which features cheesecakes using Philadelphia Cream Cheese.

Provided by Northwestgal

Categories     Cheesecake

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
4 teaspoons green creme de menthe
1 (9 inch) chocolate cookie pie crust
chocolate shavings (for garnish) or chocolate curls (for garnish)

Steps:

  • Preheat oven to 350°.
  • Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Add the eggs; mix just until blended. Blend in creme de menthe.
  • Pour batter into the chocolate pie crust.
  • Bake at 350° for 40 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with chocolate shavings or chocolate curls.

ANDES CREME DE MENTHE CHEESECAKE RECIPE



Andes Creme De Menthe Cheesecake Recipe image

Provided by á-3503

Number Of Ingredients 12

Crust:
1 1/2 c. chocolate sandwich cookie crumbs
3 T. melted butter
Filling:
4 pkgs (8 oz.) cream cheese, softened
1 c. sugar
2 tsp. vanilla
4 eggs
1/2 pkg Andes Crème De Menthe baking chips (10 oz)
Topping:
1/2 pkg Andes Crème De Menthe baking chips divided
2 Tbsp. whipping cream

Steps:

  • Preheat oven to 350 degrees. Mix crumbs and butter and pat into bottom of greased 9 inch springform pan. Bake for 5 minutes. While crust is baking, beat cream cheese and sugar until smooth and creamy. Add vanilla. Beat in eggs 1 at a time, only until mixed. Do not overbeat mixture with the eggs in it. Stir in 1/2 pkg of baking chips. Pour on top of crust and bake 50-60 minutes or until cheesecake is very lightly brown around the edges and the inside is almost set. Let cool at room temp for 15 minutes. Slide a knife around the edge and remove springform ring. Cool in refrigerator overnight. Mix half of the remaining baking chips with cream. Melt in microwave and stir until smooth. Mixture will be very runny. Spread a very thin layer on top of cheesecake and sprinkle remaining andes chips on top. This thin layer hardens quickly. I find that it works good to cut the cheesecake into pieces before putting the top layer and garnish on. Otherwise the thin chocolate layer breaks up into pieces as you are cutting the cheesecake.

CHOCOLATE CREME DE MENTHE CHEESECAKE



CHOCOLATE CREME DE MENTHE CHEESECAKE image

Categories     Cake     Dairy     Dessert     Bake

Yield Serves 10-12 ppl

Number Of Ingredients 11

4 8oz pkgs cream cheese softened (mashed)
3 ½ oz crème de menthe
1 ⅓ c sugar
1 tsp vanilla
6 eggs
1 c sour cream
1 c chocolate bits (melted)
CRUST
1 ⅔ c ice box cookies (plain chocolate) crushed to crumbs
¼ c sugar
¼ c melted butter

Steps:

  • PREHEAT OVEN TO 300 CRUST Mix together: 1 ⅔ c ice box cookies, sugar, melted butter Press into bottom of 10" spring pan CHEESECAKE Whip softened cream cheese with sugar Add eggs one at a time Add sour cream and vanilla Separate 3 cups of batter into separate bowl add melted chocolate bits Mix remaining batter with crème de menthe Layer batters in pan and marbleize with knife. Bake 1 ½ hours Shut oven off and let cool after cool remove sides of spring form pan leave on bottom to serve.

Tips for a Perfect Crème de Menthe Cheesecake:

  • Use high-quality ingredients, especially the cream cheese and the crème de menthe liqueur.
  • Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients.
  • Do not overmix the batter. Overmixing can make the cheesecake tough.
  • Bake the cheesecake in a water bath to prevent it from cracking.
  • Allow the cheesecake to cool completely before serving. This will help it to set properly.

Conclusion:

Crème de menthe cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its smooth and creamy texture, and its delightful mint flavor, this cheesecake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a novice in the kitchen, this crème de menthe cheesecake recipe is easy to follow and yields delicious results. So, gather your ingredients, preheat your oven, and get ready to indulge in a taste of heaven. Remember, with a little patience and attention to detail, you can create a crème de menthe cheesecake that is both visually stunning and incredibly delicious. So, don't be afraid to experiment and make this recipe your own. Happy baking!

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