Gluten-Free Crème de Menthe Cheesecake
A rich, creamy cheesecake infused with refreshing crème de menthe liqueur and nestled in a chocolate cookie crust. The mint flavor creates a sophisticated dessert that's perfect for special occasions or holidays. This elegant cheesecake combines the classic tangy cream cheese base with a subtle mint twist, finished with fluffy whipped cream and chopped chocolate mints for an impressive presentation that balances decadent chocolate and cool mint flavors.
Ingredients
- 1 ¾ cups chocolate cookie crumbs, from 9-oz pkggraham cracker crumbssame amount
will change flavor profile from chocolate to vanilla
- ¼ cup butter, melted
- 3 8-oz pkg cream cheese, softened
- ¾ cup sugar
- 3 eggs
- ¾ cup whipping cream
- ¼ cup green crème de menthepeppermint extract1 teaspoon extract + few drops green food coloring
use much less extract as it's concentrated
- ½ cup whipping cream
- 1 tablespoon powdered sugar
- 8 thin chocolate and green mints, coarsely chopped
Instructions
- 1
Heat oven to 300°F and combine crust ingredients in medium bowl, mixing well
- 2
Press mixture in bottom and up sides of ungreased 9-inch springform pan
- 3
Beat cream cheese with electric mixer at medium speed until fluffy
- 4
Gradually add sugar, beating until smooth
- 5
Add eggs one at a time, beating well after each addition
- 6
Stir in whipping cream and crème de menthe until well blended
- 7
Pour mixture into crust-lined pan
- 8
Bake for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken
- 9
Turn oven off and open oven door at least 4 inches
- 10
Let cheesecake sit in oven for 30 minutes or until center is set
- 11
Remove from oven and cool in pan on wire rack for 1 hour or until completely cooled
- 12
Cover and refrigerate at least 3 hours before serving
- 13
Just before serving, carefully run knife around sides of pan to loosen and remove sides
- 14
Beat remaining whipping cream and powdered sugar until stiff peaks form
- 15
Pipe or spoon whipped cream around edge of cheesecake
- 16
Garnish with chopped mints
Tips
Make sure cream cheese is fully softened before beating to avoid lumps in the filling.
Don't overbake - the center should still have a slight jiggle when done as it will continue to set while cooling.
Use a water bath by placing the springform pan in a larger pan with hot water halfway up the sides to prevent cracking.
Good to Know
Store covered in refrigerator for up to 5 days. Keep whipped cream topping fresh by adding just before serving each time.
Can be made up to 2 days ahead without the whipped cream topping. Add whipped cream and mint garnish just before serving.
Serve chilled, cut with a warm knife wiped clean between slices for neat presentation.
Common Mistakes
Don't open oven door during baking to avoid temperature fluctuations that cause cracking.
Don't skip the cooling steps - rushing will cause the cheesecake to crack or collapse.
Substitutions
use much less extract as it's concentrated
Full guide →FAQ
Can I make this without alcohol?
Yes, substitute 1 teaspoon peppermint extract and a few drops of green food coloring for the crème de menthe liqueur.
How long does this keep in the refrigerator?
The cheesecake will keep covered in the refrigerator for up to 5 days, though it's best within the first 2-3 days.
Can I freeze this cheesecake?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving and add fresh whipped cream.