Here’s the benefit to being “never on time,” folks: you can still be punctual every once in a while!

I made this dreamy, creamy Lucky Mint Cheesecake last year for dessert to our Irish fare, and I never, ever posted about it. Oh sure, I meant to – I really did! I thought it would be a nice touch even around the holidays (where instead, I made a different version of cheesecake – a pepperminty one), but I didn’t post this one then…

After all, it has shamrocks. 🙂

But trust me when I tell you that this cheesecake… it’s better than so many things. It’s better than a Peppermint Patty straight from the fridge (with or without the Charlie Brown) and chased by a glass of milk. It’s better than a stick of Doublemint gum with a dollop of cottage cheese at the same time.

Wait. That last one might not actually be any good at all… *shakes head*

This is heaven. Sweetened cheesecake, lightly minted, resting on a rich layer of cold ganache, and wrapped in a chocolate cookie crust. I’m pretty sure that IS in the Bible somewhere, right?

It’s also ridiculously easy to make!

Lucky Mint Cheesecake

• 1/2 cup semi-sweet chocolate chips
• 1 (14oz.) can sweetened condensed milk, divided
• 1 tsp. vanilla extract
• 1 chocolate crumb crust (I used storebought this time, but I’ve made them before with Oreos)
• 11 ounces cream cheese, softened
• 1/2 tsp. mint extract
• green food coloring
• 1 egg

Preheat oven to 350°. In a small saucepan, melt chocolate chips with 1/3 cup of condensed milk. Stir in vanilla extract. While warm, spread on bottom of crust.

With a mixer, beat cream cheese in a large bowl until fluffy; gradually beat in remaining condensed milk, mint extract, and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet and position on oven rack. Carefully pour mint mixture over chocolate layer in crust. (The cake will be very, very full and hard to transport to the oven otherwise.)

Bake for 25 minutes or until center is set. Cool on wire rack until cake is room temperature. Chill at least 3 hours before serving.

Yield: 8-10 servings

You see, there is a definite benefit to always running behind! And while I’m at it, here’s just a peek at some extra shamrocks I made for the day THIS year: