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Chocolate Mint Supreme Cheesecake

Categories: Cakes, Pies & Tarts

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This mint cheesecake also has layers of whipped topping in between layers of creamy cheesecake with chocolate chips.


  • 10 oz. butter melted
  • 2 qt. milk plus 2 c., cold
  • 18 oz. graham cracker crumbs
  • 20 drop green food coloring
  • 7 oz. granulated sugar
  • 4 1/2 tsp. peppermint extract
  • 2 c. semi sweet chocolate chips or minis
  • 12 c. whipped topping prepared, divided
  • 4 lb. Royal Instant No Bake Real Cheesecake Filling


Prepare Graham Cracker Crust:

1. Preheat oven to 375 degrees F.

2. Blend graham cracker crumbs, sugar and butter.

3. Measure 11 1/2 ounce portions of graham cracker mixture into each of 3 12x10x2 inch half steamtable pans. Press down firmly, covering the bottom of each pan.

4. Bake for 8 minutes. Cool completely

Prepare Filling:

5. Pour cold and milk into mixer bowl.

6. Add cheesecake filling. Using wire whip, mix on medium speed 1 minute.

7. Scrape down sides and bottom of mixer bowl. Mix on medium speed 2 additional minutes.

8. Add peppermint extract and food coloring.  Mix on medium until well blended.

9. Stir in chocolate chips.

10. Spread 1.61 pounds filling into each crust-lined pan.

11. Spread 2 cups prepared whipped topping over the cheesecake filling.

12. Spread remaining 1.61 pounds filling over the whipped topping.

13. Top each cheese cake with 2 cups prepared whipped topping.

14. Chill at least 1 hour before serving.

15. Cut each pan 4x4 for 16, 3x2 inch squares per pan.