Best 6 Mint Julep Cheesecake Recipes

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"Mint julep cheesecake" is a refreshing and flavorful dessert that combines the classic flavors of mint julep with the creamy richness of cheesecake. The combination of mint, bourbon, and citrus creates a unique and tantalizing taste that will leave you wanting more. Whether you are a fan of mint juleps or simply looking for a new and delicious cheesecake recipe, this article will provide you with the perfect mint julep cheesecake recipe that is sure to impress your friends and family.

Here are our top 6 tried and tested recipes!

MINT JULEP CUPCAKES



Mint Julep Cupcakes image

Inspired by the bourbon-based cocktail popular in the South, these boozy and minty cupcakes are a perfect way to celebrate derby day. For an extra punch of bourbon, brush some on the tops of the freshly baked cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1 vanilla bean
2/3 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1/4 cup bourbon; plus 2 tablespoons more for brushing, optional
1/2 cup milk
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 cups confectioners' sugar
Pinch fine salt
1 teaspoon mint-flavored liqueur, such as creme de menthe
A few drops pure peppermint extract
1 1/2 tablespoons half-and-half
Brown sanding sugar, for garnish
Fresh mint leaves, for garnish

Steps:

  • For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  • Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that's OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.
  • Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.
  • For the minty frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up.
  • Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar.

MINT JULEPS



Mint Juleps image

Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you.

Provided by jenn

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 25m

Yield 8

Number Of Ingredients 5

2 cups water
2 cups white sugar
½ cup roughly chopped fresh mint leaves
32 fluid ounces Kentucky bourbon
8 sprigs fresh mint leaves for garnish

Steps:

  • Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
  • Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Nutrition Facts : Calories 473 calories, Carbohydrate 50.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 50 g

MINT CHOCOLATE CHEESECAKE



Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

MINT JULEP



Mint Julep image

One of the best bourbon cocktails in the history of all time unfortunately gets served only once a year, for the Kentucky Derby. You may not be able to make it to Louisville, but you can mix up a perfect mint julep right at home.

Provided by Jim Meehan

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 4

2 1/2 ounces bourbon, booker's or other overproofed
1/2 ounce simple syrup
8 mint leaves (plus 3 sprigs for garnish)
Crushed "pebbled" ice

Steps:

  • If making crushed or "pebbled" ice, put cold, dry ice cubes into the coin sack, twist closed, and bang until crushed with the wood hammer. Place mint leaves in the bottom of the julep cup. Muddle by gently pressing and twisting. Add bourbon. Top almost to brim with crushed ice. Agitate drink gently with a cocktail spoon or swizzle stick. Top with a mound of crushed ice. Garnish with fresh mint sprigs.

MINT JULEP CHEESECAKE



Mint Julep Cheesecake image

The "Run for the Roses" (Kentucky Derby) is less than a month away. This delicious cheesecake taken from the traditional mint julep cocktail is a "must have" for any derby party. Prep/cooking does not include refrigeration time to allow layers to set.

Provided by Sassy in da South

Categories     Cheesecake

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups crushed chocolate graham crackers
4 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1/2 cup sugar
1 1/2 cups sour cream
2 eggs
2 teaspoons kentucky Bourbon
2 tablespoons butter, melted
3 ounces cream cheese
4 tablespoons butter
2 cups powdered sugar
3 teaspoons mint extract
2 drops green food coloring
1 cup semisweet chocolate morsel
3/4 cup heavy cream
of fresh mint, for garnish

Steps:

  • To make crust: In a large bowl, combine crushed graham crackers with 4 tablespoons melted butter. Pat the mixture in the bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Remove and let cool.
  • To make filling: Combine cream cheese and sugar in a food processor and mix until smooth. Add the sour cream, eggs, and bourbon; mix well. Add 2 tablespoons melted butter and mix again. Pour the mixture into the cooled crust. Bake at 350 degrees for 1 hour. Cool and refrigerate.
  • To make the topping: Combine 3 ounces cream cheese, 4 tablespoons butter and powdered sugar in a food processor and mix well. Add the mint flavoring and food coloring and mix. Spread the mixture onto the baked and cooled cheesecake. Refrigerate.
  • Melt the chocolate morsels in the top of a double boiler and add the cream, stirring until the chocolate is melted. Refrigerate, stirring every few minutes, until the mixture is thickened like cream cheese. Spread over the green layer and refrigerate until set.

Nutrition Facts : Calories 870.1, Fat 63.9, SaturatedFat 39.5, Cholesterol 215.5, Sodium 351.7, Carbohydrate 65.7, Fiber 1.9, Sugar 57.5, Protein 9.9

MINTY MIDDLE CHEESECAKE



Minty Middle Cheesecake image

I was thinking of ways I could use up the mint jelly that had been sitting in my fridge for a while, so I decided, why not make a cheesecake! It turned out though, that after baking the jelly, it has trouble re-setting in the fridge, keeping the middle nice and creamy.

Provided by HANASAKU

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 4h15m

Yield 16

Number Of Ingredients 13

1 ½ cups all-purpose flour
2 tablespoons cocoa powder
3 tablespoons sugar
½ cup vegetable oil
¼ cup ice water
2 ounces unsweetened baking chocolate, chopped
4 tablespoons sugar
3 tablespoons butter or margarine
16 ounces cream cheese, at room temperature
½ cup white chocolate flavored syrup
¼ cup all-purpose flour
2 egg, beaten
2 tablespoons mint jelly

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • For the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. Stir in oil and water until well blended. Press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan.
  • Place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. Microwave for 1 minute, stir, and continue heating until chocolate is completely melted. Add butter, and heat for another 30 seconds. Stir, and spread over bottom of the crust. Refrigerate or freeze crust while preparing filling.
  • In a large bowl, beat cream cheese to soften. Add white chocolate syrup and flour, and stir until well blended. Add one egg at a time until all are just incorporated into the mixture. Set aside.
  • Pour 1/2 cup of filling into a small bowl, and stir in mint jelly. Pour half of original filling into prepared pan, spreading evenly over crust. Pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling.
  • Bake cake in the preheated oven at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 200 degrees F (95 degrees C), and continue baking for another 30 minutes. When done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 26.6 g, Cholesterol 54.2 mg, Fat 21.7 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 113.1 mg, Sugar 11.6 g

Tips:

  • Use a high-quality bourbon for the best flavor. Knob Creek, Woodford Reserve, and Maker's Mark are all great choices.
  • If you don't have any mint simple syrup, you can make your own by simmering 1 cup of sugar, 1 cup of water, and 1 cup of mint leaves in a saucepan for 5 minutes. Then, strain the mixture and let it cool before using.
  • Be sure to chill the cheesecake for at least 4 hours before serving. This will help it set properly and develop its full flavor.
  • Garnish the cheesecake with fresh mint leaves and a drizzle of mint simple syrup before serving.

Conclusion:

This Mint Julep Cheesecake is the perfect dessert for any occasion. It's light and refreshing, with a delicious mint flavor that will leave you wanting more. Whether you're serving it at a party or enjoying it as a special treat, this cheesecake is sure to be a hit.

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