Description
This decadent Kit Kat Chocolate Mint Cheesecake features a luscious graham cracker crust, a rich chocolate cheesecake layer blended with melted milk chocolate and a hint of mint, topped with a vibrant green mint cheesecake layer. Finished with crushed and long pieces of Mint Kit Kat bars and chocolate frosting dollops, this dessert is perfect for mint and chocolate lovers seeking a creamy, indulgent treat.
Ingredients
Scale
Crust
- 2 cups Graham Cracker Crumbs
- 1/2 stick (4 tablespoons) Butter, melted
- 2 Tablespoons Sugar
Cheesecake Filling
- 24 ounces Cream Cheese, softened
- 1/4 cup Heavy Cream
- 1/2 cup Greek Yogurt
- 3 Eggs
- 1 cup Sugar
- 1 Tablespoon Vanilla Extract
- 1/2 cup Ghirardelli Milk Chocolate Chips, melted
- 4-5 drops Chocolate Brown Food Coloring Gel
- 4-5 drops Goodman’s Mint Extract
- 6-7 drops Green Food Coloring Gel
Topping & Decoration
- 1 can Betty Crocker Milk Chocolate Frosting
- 1 package Mint Kit Kat Bars (crushed, for layering and decoration)
Instructions
- Prepare the crust: Line the bottom of a 6-inch springform pan with parchment paper. Melt the butter in the microwave. In a bowl, combine graham cracker crumbs, sugar, and melted butter, stirring well to coat. Press the mixture firmly into the bottom of the springform pan and set aside.
- Make the cheesecake batter: In a stand mixer bowl, blend softened cream cheese and heavy cream until smooth. Add Greek yogurt, eggs, sugar, and vanilla extract; blend again until creamy. Scrape down the sides and blend once more for smooth consistency.
- Color and flavor the mint batter: Divide the cheesecake batter in half, leaving one half in the mixing bowl. In the separate bowl, add green food coloring gel (6-7 drops or more for desired brightness) and 4 drops Goodman’s mint extract to the other half. Stir well and refrigerate this green mint cheesecake batter.
- Prepare the chocolate batter: Melt chocolate chips in the microwave at 15-second intervals until smooth. Pour melted chocolate into the mixing bowl with the original half of cheesecake batter, mix until smooth. Add chocolate brown food coloring gel (4-5 drops, more if needed) and blend until desired color is achieved.
- Bake the chocolate layer: Pour the chocolate cheesecake batter over the chilled graham cracker crust in the springform pan. Bake at 350°F (175°C) for 35 minutes. Remove from oven and place on a hot pad.
- Add Kit Kat and mint layers: Crush 2-3 small Mint Kit Kat bars and sprinkle over the baked chocolate cheesecake layer. Remove green mint cheesecake batter from refrigerator and gently spoon it over the chocolate layer in the pan.
- Bake the combined cheesecake: Reduce oven temperature to 300°F (150°C). Place a small ovenproof dish of water on the oven rack beneath the springform pan to create steam. Bake for 30-45 minutes until edges are firm and center is slightly jiggly. If the center wiggles too much, bake longer.
- Cool and refrigerate: Remove cheesecake from oven and let cool to room temperature on a wire rack. Cover with parchment paper and foil and refrigerate overnight or up to 24 hours for best setting and flavor melding.
- Decorate and serve: Fill a pastry bag with chocolate frosting fitted with a large fluted tip. Pipe dollops around the edge of the cheesecake. Crush 4 Mint Kit Kat bars and place crushed pieces in the center. Break 2-3 Kit Kat bars into long pieces and place between the frosting dollops around the edge. Cut cheesecake into 2-inch slices and enjoy.
Notes
- Use a 6-inch springform pan for the best form and cooking evenness.
- Adjust green food coloring to achieve your preferred shade of mint green.
- Keep the water dish in the oven to prevent cracks in the cheesecake by adding moisture during baking.
- Allow the cheesecake to cool completely before covering to avoid condensation ruining the texture.
- Overbaking will result in a dry cheesecake; aim for a slightly jiggly center for perfect texture.
