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Mint Julep Cheesecake

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Crumb Crust

  • 3 tablespoons butter
  • 2 tablespoons granulated sugar or packed brown sugar
  • 1 cup fine crumbs (chocolate wafer, Graham cracker or vanilla wafer cookies)


  • 16 ounces cream cheese
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup creme de menthe
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Chocolate sauce (optional)


  1. Crumb Crust: Place butter in an 8- or 9-inch round micro-proof cake dish.
  2. Microwave at HIGH (100%) for 30 to 45 seconds, or until melted.
  3. Add sugar and crumbs. Stir and mash with a fork until well mixed. Lightly press on bottom and about halfway up side of dish.
  4. Microwave at HIGH for 1 to 1 1/2 minutes, rotating 1/2 turn every 30 seconds, until hot. Let stand while making cheesecake filling.
  5. Cake: Place unwrapped cream cheese in a 2-quart micro-proof bowl or casserole.
  6. Microwave at MEDIUM (50%) for 3 to 5 minutes, or until softened.
  7. Add sugar, flour, liqueur, eggs and vanilla extract. Beat with electric mixer at high speed until well blended. Cover with plastic wrap.
  8. Microwave at MEDIUM-HIGH (70%) for 10 to 12 minutes, or until hot and thick enough to mound from spoon, whisking vigorously every 4 minutes to break up soft cooked area. (Mixture will melt to a shiny liquid, then thicken.)
  9. Pour into prepared crust. For a soft, custard-like consistency, place cheesecake in refrigerator. Chill at least 3 hours.
  10. For a firm cheesecake-like consistency, continue microwaving at MEDIUM (50%) for 10 to 13 minutes, until all areas are set and firm and top looks dry.
  11. Serve with chocolate sauce, if desired.