Easy Mint Chocolate Cheesecake Cake – Cool, Creamy, and Chocolatey

This Easy Mint Chocolate Cheesecake Cake reminds me of the way my mom cooked when life was busy but love was strong. She never had time for layers, so now I make them for both of us.

Cool mint, rich chocolate, and that creamy middle this cake is everything I wanted as a kid, made simple for real life. No fancy tools. No fuss. Just something special you can make on a regular day.

If you’ve loved the Easy Dubai Style Chocolate Cookie Pie or crave something creamy like Easy Coconut Cream Pie, this one will feel like home too.

How to Make This Easy Mint Chocolate Cheesecake Cake

This recipe has three parts, but don’t let that intimidate you. Each step is simple and when you stack them together? You get one unforgettable dessert.

Ingredients Easy Mint Chocolate Cheesecake Cake

Chocolate Cake Layers:

• 1.75 cups all-purpose flour
• 0.75 cups unsweetened cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 0.5 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water

• 16 oz cream cheese, softened
• 0.5 cup granulated sugar
• 2 large eggs
• 0.5 tsp peppermint extract
• Green food coloring (optional)
• 0.25 cup sour cream

Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 0.5 cup heavy cream

Toppings (optional):

• Crushed mint chocolates or chocolate curls
• Fresh mint leaves

If you’re into simple, layered desserts like this, you’ll probably also enjoy our Protein Brownies for their rich flavor and easy prep.

Step-by-Step Instructions

1. Bake the Chocolate Cake:
– Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans.
– In one bowl, whisk flour, cocoa, baking powder, soda, and salt.
– In another, beat sugar, eggs, buttermilk, oil, and vanilla.
– Combine wet and dry ingredients, then stir in hot water until smooth.
– Divide into pans and bake 25–28 mins. Cool completely.

2. Make the Mint Cheesecake:
– Lower oven to 325°F (160°C). Grease a 9-inch pan and line with parchment.
– Beat cream cheese until smooth, then mix in sugar.
– Add eggs one at a time, then peppermint, sour cream, and food coloring if using.
– Bake 35–40 mins until almost set. Cool fully, then chill 2 hours minimum.

3. Ganache & Assembly:
– Heat cream in a pan until it simmers. Pour over chocolate chips. Let sit 2–3 mins, then stir until glossy and smooth. Cool slightly.
– Stack the first cake layer, then cheesecake, then second cake layer.
– Pour ganache on top and let it drip down the sides. Garnish. Chill 1–2 hours before slicing.

This dessert layers beautifully like our White Chocolate Caramel Chunk Cookies, where each bite gives you a little more than expected.

How to Get the Best Results from Your Easy Mint Chocolate Cheesecake Cake

Chill Before You Slice

Easy Mint Chocolate Cheesecake Cake Let the whole cake chill for 1–2 hours before cutting. It helps the layers hold and makes every slice picture-perfect. A warm knife makes clean cuts easy.

Small Swaps, Big Wins

Easy Mint Chocolate Cheesecake Cake No green food coloring? Skip it. The mint flavor still shines. Want a twist? Add crushed chocolate cookies between layers or swap ganache for a dusting of cocoa.

If you need something quicker, Protein Brownies are great for the same cozy chocolate feel, minus the layering.

Store and Reheat Your Easy Mint Chocolate Cheesecake Cake

How to Store It

Easy Mint Chocolate Cheesecake Cake:

• Keep in the fridge for up to 5 days
• Cover loosely with plastic wrap or place in an airtight container
• For longer storage, freeze slices and thaw overnight in the fridge

Best Way to Serve

Easy Mint Chocolate Cheesecake Cake:

• Serve cold or room temp
• Let sit out 10 minutes for softer ganache
• No need to reheat it’s perfect chilled

If you love easy, make-ahead treats, the Easy Coconut Cream Pie is just as smooth and stress-free.Easy Mint Chocolate Cheesecake Cake.

For more recipes follow me in pinterest and Facebook 

FAQs About Easy Mint Chocolate Cheesecake Cake

Final Thoughts from My Kitchen

This Easy Mint Chocolate Cheesecake Cake started as a fun idea now it’s the most requested dessert in my house. Every layer says “you’re worth it,” even if dinner was toast and baby carrots.Easy Mint Chocolate Cheesecake Cake.

Keep it simple. Make it joyful. That’s what Daily Easy Meals is all about.

Easy Mint Chocolate Cheesecake Cake – Cool, Creamy, and Chocolatey

• Author: Stuffani Borjat
• Prep Time: 25m
• Cook Time: 70m
• Total Time: 3h 30m
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Easy Mint Chocolate Cheesecake Cake is a show-stopping dessert made with a moist chocolate cake, a mint-infused cheesecake center, and a glossy chocolate ganache topping. Refreshing, rich, and layered with love.

---

Ingredients

Scale 1x2x3x

Chocolate Cake:

1.75 cups all-purpose flour

0.75 cups unsweetened cocoa powder

1.5 teaspoons baking powder

1.5 teaspoons baking soda

0.5 teaspoon salt

2 cups granulated sugar

2 large eggs

1 cup buttermilk

0.5 cup vegetable oil

2 teaspoons vanilla extract

1 cup hot water

Mint Cheesecake Layer:

16 oz cream cheese, softened

0.5 cup granulated sugar

2 large eggs

0.5 teaspoon peppermint extract

Green food coloring (optional)

0.25 cup sour cream

Chocolate Ganache:

1 cup semi-sweet chocolate chips

0.5 cup heavy cream

Garnish:

Crushed mint chocolates (e.g., Andes)

Fresh mint leaves

---

Instructions

1. Preheat oven to 350°F (175°C) and line two 9-inch round cake pans.

2. In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla. Combine wet and dry, then mix in hot water until smooth.

4. Divide batter between pans and bake 25–28 minutes. Cool completely.

5. Lower oven to 325°F (160°C) and prep a 9-inch cheesecake pan with parchment and grease.

6. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in peppermint, sour cream, and food coloring if using.

7. Spread into pan and bake 35–40 minutes. Chill completely for 2+ hours.

8. Heat cream until just simmering, then pour over chocolate chips. Let sit 2–3 mins, then stir until smooth. Cool.

9. Place one cake layer down, then cheesecake, then top cake layer.

10. Pour cooled ganache over top, letting it drip.

11. Garnish with chopped mint chocolates and mint leaves.

12. Chill 1–2 hours before slicing.

---

Notes

You can make the cheesecake layer a day ahead for easier assembly.

For a stronger mint flavor, increase peppermint extract slightly.

Store leftovers in the fridge up to 4 days.

---

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 210mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 95mg

Keywords: mint chocolate cake, cheesecake cake, ganache dessert, layered cake, easy chocolate dessert