Easy No-Bake Mint Oreo Cheesecake: Your Ultimate Minty Dessert Fix
Looking for an easy, show-stopping dessert that doesn’t even require you to turn on the oven? This Easy No-Bake Mint Oreo Cheesecake is the answer! It’s creamy, cool, and loaded with the refreshing taste of mint, all balanced out by the rich chocolate of those classic Oreos. Whether it’s for a birthday, a potluck, or just because, this dessert brings together the iconic flavor combo of chocolate and mint into a smooth, cheesecake that’ll keep everyone coming back for seconds (and maybe even thirds!). Let’s dive into the magic of making this no-bake cheesecake and turn some heads at the dessert table.
Servings: 8 servings
Ingredients
Mint Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 7–8 drops green food coloring
- 1 teaspoon mint extract
- 10 regular Oreo cookies, crumbled
- 3.5 oz white chocolate, melted
- 2 cup heavy cream
Crust
- 20 Mint Oreo Cookies
- 4 tablespoon butter, melted
- 1 tablespoon powdered sugar
Garnish
- 1 oz semi-sweet chocolate
- 1 tablespoon heavy cream
- 1/2 tablespoon powdered sugar
- 10 Mint Oreo cookies
- Whipped topping
Instructions
- Place the Mint Oreos in a food processor and pulse until you have fine crumbs. In a mixing bowl, combine the Oreo crumbs with melted butter and powdered sugar. Stir until the mixture is fully combined and has a sand-like consistency. Press the crust mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly spread out. Use the bottom of a glass or a flat measuring cup to press the crust down and ensure a solid base. Set the crust aside while you prepare the cheesecake filling.
- Begin by melting the white chocolate as directed on the package. Set it aside to cool slightly while you work on the other ingredients. In a large mixing bowl, combine softened cream cheese, powdered sugar, mint extract, and green food coloring. Use an electric mixer on medium speed and beat for about 2 minutes, until you get a creamy, smooth mixture.In a separate bowl, whip the heavy cream. Start on medium speed for about 2 minutes, then increase to high speed for 1–2 minutes, until stiff peaks form. Gently fold the cooled melted white chocolate into the cream cheese mixture, blending until smooth.
- Add half of the whipped heavy cream to the cream cheese mixture, stirring gently until well combined. Then, fold in the remaining whipped cream, ensuring the mixture stays light and airy. Finally, fold in the crumbled regular Oreo cookies, giving it that signature cookies-and-cream texture.Spread the cheesecake filling evenly over the prepared Oreo crust, smoothing the top with a spatula. Place the cheesecake in the fridge to set for at least 4 hours, or ideally overnight for the best texture.
- Melt the semi-sweet chocolate according to the package instructions.Add powdered sugar and heavy cream to the melted chocolate, stirring until smooth. Drizzle the chocolate mixture over the chilled cheesecake.Add a few dollops of whipped topping on top, along with whole or crushed Mint Oreos for that final touch.
Nutrition
Serving: 1g | Calories: 380kcal