Junior Mint Cheesecake

Erin Ellefsen Recipe

By Erin Ellefsen etahbear

Prep Time:
Cook Time:

When I had nothing in the fridge but a giant loaf of cream cheese and nothing in the cupboard but Oreos from a buy one get one free sale the only solution was to create a cheesecake.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Creamy, flavorful and jam-packed with the essence of Junior Mints!


1 1/2 c
mint sandwich cookies, crushed
3 Tbsp
unsalted butter
2 1/2 lb
cream cheese, softened to room temperature
2 tsp
pure vanilla extract
3 Tbsp
all purpose flour
3 large
1 c
sour cream
8 oz
melted semisweet chocolate
2 large
boxes junior mints candy, frozen and chopped
1 c

Directions Step-By-Step

Preheat oven to 350 degrees F (if using a silver spring form pan, or 325 degrees F if using a dark nonstick spring form pan). Lightly grease pan.
In a mixing bowl, combine crushed cookies and the butter and mix well. Press onto the bottom of spring form pan and set aside.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, and vanilla and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Gently fold in Junior Mint pieces.
Pour the batter into prepared pan. Cover bottom of pan with foil to prevent water from seeping in and place in a shallow water bath. Bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

About this Recipe

Course/Dish: Cakes, Pies, Chocolate
Main Ingredient: Flour
Regional Style: American
Collection: Cheesecake
Hashtags: #cheesecake, #mint

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Stacy DePorter sdepo
Apr 1, 2015
I gave this recipe a 5-star rating.
Stacy DePorter sdepo
Apr 1, 2015
I thought this was delicious!!! I did make a few changes that I liked - I used white chocolate rather than the regular and added a few drops of green food coloring. I liked the look of the cheesecake much better than the picture shown above!
Scott Clinefelter photonsforever
Mar 3, 2015
This recipe was great and was easily made Gluten Free by substituting Gluten Free Oreo's.
Carol Harpel Kitzer
Mar 2, 2015
Scott - Being you and your family loved this recipe, you really should give it a 'Family tested and approved' rating and a 1-5 stars rating!!
Scott Clinefelter photonsforever
Mar 2, 2015
BTW; I made this and it was great!! My family loved it. The rest of my family has Celiac Disease and can't eat Wheat/gluten. I substituted gluten free Oreo's for the crust. That's the only thing I had to do to make this gluten Free. Thanks!!