Mocha Mint Snuggler Cheesecake
Prep Time: 35 mins | Cook Time: 50 mins | Course: Dessert | Serves: 10
Coffee and mint cheesecake with a thick espresso ganache layer on top. I named this cheesecake after my favorite latte called the Mocha Mint Snuggler. Inspired by Lynn April of Fresh April Flours https://freshaprilflours.com/coffee-cheesecake/
Cookie Crust:
9 oz box thin mint, mint oreos, or other mint chocolate cookies
1 Tbsp espresso powder
¼ cup butter, melted
Mint Snuggler Filling:
2 8-oz pkgs cream cheese
4 oz semi-sweet or dark chocolate chips, melted
¾ cup sugar
1 cup sour cream
3 eggs
1 Tbsp espresso powder
1 Tbsp creme de menthe or other mint liqueur
1 tsp vanilla
Mocha Espresso Ganache:
1 cup heavy cream
1 cup semi-sweet or dark chocolate chips
1 Tbsp espresso powder
1 Tbsp creme de menthe or other mint liqueur
Mint Espresso Whipped Cream:
1 cup heavy cream
2 Tbsp sugar
1 tsp espresso powder
1 Tbsp creme de menthe or other mint liqueur
Preheat the oven to 325°. Wrap foil securely around a 9-inch springform pan and set to one side.
In a food processor, pulse cookies into coarse crumbs. Drizzle with melted butter and pulse until the mixture comes together. Press the crumbs into the prepared spring form pan, using a flat-bottom cup. Smooth the crumbs evenly over the bottom of the pan and press them up the sides.
In a stand mixer, beat the cream cheese, melted chocolate, and sugar until smooth. Stir in sour cream, espresso powder, mint liqueur, and vanilla. With a rubber scraper, pour into the cookie crust and smooth the top. Bake for 45 minutes. Turn off the heat and allow to cool for one hour inside the oven with the door closed. Then chill in the refrigerator.
To make ganache, heat heavy cream in a large Pyrex measurer or other microwave-safe bowl for two minutes. Add chocolate chips and whisk until smooth. Stir in espresso powder and mint liqueur. Allow the ganache to cool.
When the ganache has cooled, spread evenly and smooth over the top of the chilled cheesecake.
When ready to serve, whip the heavy cream in a stand mixer with the sugar to medium peaks. Add espresso powder and mint liqueur. Whisk to stiff peaks. Pipe or spoon the whipped cream over the top of the cheesecake and serve with a mint sprig for garnish.
