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Shamrock Shake Cheesecake

1 Mins read

If you love this recipe and want to play with some more sweet goodness, check out the smores cookie recipe. Looking for a unique and playful twist on classic key lime pie? You should also checkout this recipe for Key Lime Gummy Bear Cake.

Shamrock Shake Cheesecake
Shamrock Cheesecake

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Shamrock Shake Cheesecake

  • Author: Kala Boulard
  • Total Time: 2+ hours
  • Yield: 812 slices 1x


If you love this recipe and want to play with some more sweet goodness, check out the smores cookie recipe.



For the Crust 

  • ¾ cup of graham crackers 
  •   cup pistachios
  • 6 TBS melted butter 
  • 1TBS Granulated sugar

For the Batter

  • 29 oz of  cream cheese  (about 3 ½  8oz packages of cream cheese)
  • 1 cup granulated sugar
  • 5  large eggs 
  • 3.5 TBS  greek yogurt 
  • 2 TBS vanilla 
  • 2 tsp Mint extract
  • 1 drop green gel- food coloring 

See Notes for Additional Supplies 


To Prepare the Cheesecake Crust

  1. Preheat oven to 350˚F
  2. In a food processor pulse graham crackers and pistachios together to form a fine crumb.
  3. In a medium bowl combine crumbs, crushed pistachios, sugar, and melted butter.
  4. Dump the cumb into a deep dish 8” or regular 9” cheesecake pan with a removable bottom.
  5. Evenly press the crum into the bottom of the pan.
  6. Bake the crust for 8 minutes until set, pull out and rest on the counter.
  7. Preheat oven to 450 ˚F

To Prepare The Cheesecake Batter 

  1. In  your  stand mixer fitted with the paddle attachment or in a large bowl, with a hand mixer -combine cream cheese, sugar, greek yogurt, vanilla and mint extract.
  2. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed to ensure everything is well combined.
  3. Reduce speed to low and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl in between each addition.
  4. Once the batter is smooth divide the batter in half into two bowls.
  5. Add 1 drop of green gel food coloring to one half of the batter to create a light green color you can add more as needed but start small.
  6. Once you have the green color to your liking alternate adding the two colors of batter to fill  the pan
  7. I like to swirl colors with a toothpick to create a fun look!

To Bake The Cheesecake

  • Boil a pot of water (boil more than you think you’ll need to ensure there’s enough). 
  • Carefully set your cheesecake on two large pieces of tin foil and wrap up the bottom of your cheesecake to protect the cheesecake while cooking 
  • Set your cheesecake pan in a deep roasting pan. Pour boiling  hot water around the edges about half-way up the sides of the springform pan (1 1/2″ to 2″ of water).
  • Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes. Without opening the oven, reduce heat to 225˚F and bake additional 60-70 minutes.
  • The center of the cheesecake should wobble slightly in the center when you tap the pan- that means it’s done!
  • Remove cheesecake from the oven and let it rest in the roasting pan with water for 20 minutes then transfer pan to a wire rack to cool completely. 
  • Cover pan with plastic wrap and chill in the refrigerator for 5 hours to overnight to fully set before slicing.
  • Top your cheesecake with whipped cream pistachios and fun festive candies!


8″ or 9″ cheesecake pan with removable bottom

Food Processor

Stand Mixer or Hand Mixer

large pieces of tin foil

a pot of boiling water

a deep roasting pan

  • Prep Time: 35 min
  • Cook Time: 70 min

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