Mint Oreo Cheesecake
This no-bake Mint Oreo Cheesecake combines a creamy mint filling with a crunchy Oreo crust. Topped with chocolate ganache and mint whipped cream, this refreshing dessert is perfect for special occasions, or anytime you want a sweet treat. Quick to prepare and freezer-friendly, it’s an easy make-ahead recipe your whole family will love.
Equipment
- 7-inch Springform pan
- Electric mixer or stand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Food processor or rolling pin
- Refrigerator
Ingredients
For the Crust:
- 35-40 Mint Oreo cookies about 3 ⅓ cups of crumbs
- 5 tablespoons 71g unsalted butter, melted
For the Filling:
- 32 ounces cream cheese softened, 4 blocks of 8-ounce packages
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure mint extract
- ⅔ cup sour cream
- 10 Mint Oreos filling removed, crushed
- 1 cup mini chocolate chips
For the Ganache (optional):
- 1 cup dark chocolate chips
- ½ cup heavy cream
- For the Mint Whipped Cream optional:
- ½ cup heavy cream
- ⅓ cup powdered sugar
- Few drops green food coloring optional
Instructions
Prepare the Crust:
- Crush the Mint Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the crumbs with melted butter until fully combined.
- Press the mixture firmly into the bottom of a greased and lined 7-inch springform pan.
- Refrigerate the crust for at least 15-20 minutes while you prepare the filling.
Make the Filling:
- Beat softened cream cheese until smooth and creamy.
- Add granulated sugar and beat until combined.
- Add eggs one at a time, mixing well after each.
- Mix in mint extract and sour cream.
- Gently fold in crushed Oreos and mini chocolate chips.
- Spread filling evenly over the chilled crust.
Chill:
- Cover with plastic wrap and refrigerate for at least 6-8 hours or overnight until firm.
- Optional Toppings:
- For ganache: Heat heavy cream until hot (but not boiling) and pour over chocolate chips. Let sit 1-2 minutes, then stir until smooth. Cool slightly and pour over cheesecake.
- For mint whipped cream: Beat heavy cream with powdered sugar until stiff peaks form. Optionally, add a few drops of green food coloring. Pipe onto cheesecake before serving.
Serve:
- Garnish with extra crushed Oreos or fresh mint leaves if desired. Slice and enjoy!
Notes
This cheesecake can be made 3-4 days in advance and stored in the fridge.
It can also be frozen for up to 2-3 months (wrap well in plastic and foil).
For a fun twist, use golden Oreos or chocolate wafer cookies instead of mint Oreos for the crust.
Adjust mint extract to taste — start with 1 teaspoon and add more if needed.
It can also be frozen for up to 2-3 months (wrap well in plastic and foil).
For a fun twist, use golden Oreos or chocolate wafer cookies instead of mint Oreos for the crust.
Adjust mint extract to taste — start with 1 teaspoon and add more if needed.
Nutrition
Calories: 510kcalCarbohydrates: 55gProtein: 7gFat: 30gCholesterol: 100mgSodium: 320mgPotassium: 140mgFiber: 1gSugar: 38gVitamin A: 750IUCalcium: 90mgIron: 2mg
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