Ingredients:

  • 1 1/2 cups (150g) chocolate graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (454g) cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 cups (473ml) heavy cream
  • 1 teaspoon (5ml) peppermint extract
  • 1/2 teaspoon (3g) green food coloring (optional)
  • 1 cup (170g) mini chocolate chips, divided
  • 8 ounces (227g) semi-sweet chocolate chips
  • 1/2 cup (118ml) heavy cream
  • 1 tablespoon (14g) unsalted butter

Instructions:

  1. Prepare the Graham Cracker Base: Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the springform pan. Chill while preparing the filling.
  2. Make the Mint Cream Filling: Beat cream cheese and sugar until smooth and creamy. Gradually add heavy cream and beat until stiff peaks form. Stir in peppermint extract and green food coloring (if using). Gently fold in ¾ cup of mini chocolate chips.
  3. Assemble the Icebox Cake: Spread a layer of the mint cream filling over the graham cracker base. Sprinkle with some remaining chocolate chips. Repeat layering with graham crackers and mint cream filling, ending with a layer of mint cream.
  4. Prepare the Chocolate Ganache: Heat heavy cream in a saucepan (or microwave). Pour over chocolate chips and butter. Let sit for a minute, then stir until smooth and glossy.
  5. Top the Cake: Pour the chocolate ganache over the final layer of mint cream filling. Sprinkle with the remaining chocolate chips.
  6. Chill and Set: Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
  7. Serve: Remove from springform pan and slice to serve.