Lucky Mint Cheesecake – a delicious recipe with semi-sweet chocolate chips, condensed milk, vanilla, crust, cream cheese, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
In double boiler, or small sauce pan, melt chocolate chips with 1/3 cup of the sweetened condensed milk.
3
Stir in vanilla, and spread the mixture on the bottom of the pie crust.
4
With mixer, beat cream cheese until fluffy; beat in the remaining sweetened condensed milk, peppermint extract and green food coloring.
5
(Start with 3-4 drops, and add more until you get desired green-ness!
6
).
7
Add egg to cream cheese mixture and beat on low until just combined.
8
Place pie crust on baking sheet and place in oven.
9
Carefully pour mint mixture over chocolate layer in the pie crust.
10
Bake 25 minutes or until center is nearly set.
11
Cool at least five minutes.
12
Chill at least three hours.
13
Serve with chocolate syrup drizzled over top in a zig-zag pattern, or whichever way you like!
574
kcal
Calories
44
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ½ cup semi-sweet chocolate chips, 1 (11 ounce) can sweetened condensed milk (divided), 1 teaspoon vanilla extract, 1 keebler chocolate cookie pie crust (or graham cracker crust, the extra serving size), and more.
Yes, Lucky Mint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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