Name: Mint Oreo Cheesecake
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 7 h 45 min
Cuisine: American
Ingredients: 2 cups Mint Oreo crumbs (about 20 Oreos); ¼ cup unsalted butter, melted; 24 oz cream cheese, room temperature; 1 cup (207g) sugar; 3 tbsp (24g) all-purpose flour; 1 cup (230g) sour cream, room temperature; 1 ½ tbsp mint extract; 2 tsp vanilla extract; 4 large eggs, room temperature; 2 ¼ cups (210g) chopped Mint Oreos (about 15 Oreos); ½ cup (120ml) chocolate sauce; Green gel icing color (optional); 4 oz semi-sweet chocolate chips; 6 tbsp heavy whipping cream; 1 cup heavy whipping cream, cold; 4 tbsp powdered sugar; 3 tbsp unsweetened cocoa powder; 1 tsp vanilla extract; 8–10 Mint Oreos, cut in half (optional)

Jump to Recipe·Print Recipe

There’s something so special about the combination of mint and chocolate—it’s a timeless duo that never disappoints. Today, I’m excited to share a recipe that takes this beloved flavor pairing to the next level: Mint Oreo Cheesecake! Creamy, rich cheesecake with layers of Mint Oreos, a drizzle of chocolate sauce, and a decadent chocolate ganache topping—this dessert is a dream for any mint chocolate lover. And yes, it’s as delicious as it sounds! Get ready to impress your family and friends with this incredible dessert.

Let’s dive into how you can create this show-stopping cheesecake right in your kitchen!

Ingredients

Oreo Crust

2 cups Mint Oreo crumbs (about 20 Oreos)
¼ cup unsalted butter, melted

Mint Oreo Cheesecake Filling

24 oz cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream, room temperature
1 ½ tbsp mint extract
2 tsp vanilla extract
4 large eggs, room temperature
2 ¼ cups (210g) chopped Mint Oreos (about 15 Oreos)
½ cup (120ml) chocolate sauce (I used Smucker’s Chocolate Sundae Syrup)
Green gel icing color, optional

Chocolate Ganache Topping

4 oz (113g) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream

Chocolate Whipped Cream

1 cup (240ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
3 tbsp (21g) natural unsweetened cocoa powder
1 tsp vanilla extract
8–10 Mint Oreos, cut in half, optional

How to Make Mint Oreo Cheesecake – Step-by-Step

1. Prepare the Oreo Crust

Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Combine the Mint Oreo crumbs with melted butter in a small bowl, then press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set it aside to cool. Cover the outside of the pan with aluminum foil to prevent water from getting in during the water bath process. Set the pan aside.

2. Make the Filling and Assemble the Cheesecake

Reduce oven temperature to 300°F (148°C).
In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Add sour cream, mint extract, and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing slowly. Be sure to scrape down the sides of the bowl as needed.
Pour one-third of the cheesecake filling into the prepared crust. Spread it evenly.
Layer in the goodness: Sprinkle the chopped Mint Oreos evenly over the filling, then drizzle the chocolate sauce over the Oreos.
Top with the remaining cheesecake filling and spread it carefully. Ensure the Oreos stay submerged in the filling to avoid cracks.

3. Water Bath and Bake

Place the springform pan in a larger pan and fill the larger pan with warm water, halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 10–20 minutes, until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door closed for 30 minutes.
Crack open the oven door for another 30 minutes to allow the cheesecake to cool slowly. This method helps prevent cracks.
Remove the cheesecake from the oven and refrigerate it for 5-6 hours or overnight to set completely.

4. Add the Ganache and Whipped Cream Toppings

Make the ganache: Place the chocolate chips in a bowl and heat the heavy cream in the microwave until it just begins to boil. Pour the hot cream over the chocolate chips, let it sit for 2-3 minutes, then whisk until smooth. Allow it to cool slightly, then pour over the cheesecake, spreading it evenly.
Make the chocolate whipped cream: Beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Pipe the whipped cream along the edges of the cheesecake using a piping tip, and finish with Mint Oreo halves between the swirls.
Chill the cheesecake until ready to serve.

Details And Nutritional Information

Details

Prep Time: 35 minutes
Cook Time: 2 hours 10 minutes
Total Time: 7 hours 45 minutes (includes chill time)
Yield: 12-14 slices

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 35.9g
Cholesterol: 117.1mg

Helpful Tips

Room temperature ingredients are key! Make sure your cream cheese, sour cream, and eggs are at room temperature to ensure a smooth filling.
Water bath tip: Be careful when filling your outer pan with water. The foil should be high enough to keep any water from seeping into the cheesecake, ensuring a perfect, creamy texture without a soggy crust.
Prevent cracking: Slow cooling is essential to avoid cracks in the cheesecake. Don’t skip the cooling process in the oven.

Substitutions and Variations

Regular Oreos: If you can’t find Mint Oreos, regular Oreos work just as well for both the crust and filling.
Mint intensity: Feel free to adjust the amount of mint extract depending on how strong you want the mint flavor to be.
Food coloring: The green gel icing color is optional but adds a fun pop of minty green. Skip it if you prefer a more natural look.

Frequently Asked Questions

How can I tell when my cheesecake is done?

Your cheesecake is done when the center is set but still jiggles slightly when gently shaken. Overbaking can cause cracks, so it’s best to keep an eye on it as the bake time nears the end.

Can I freeze Mint Oreo Cheesecake?

Yes! To freeze, first allow the cheesecake to firm up in the freezer for a couple of hours. Then, wrap it tightly in plastic wrap and a layer of foil. You can store it for up to 3 months. Thaw in the fridge before serving.

Storage Instructions

In the fridge: Store your cheesecake in an airtight container for up to 5 days. Use toothpicks to protect the whipped cream swirls from getting squished.
In the freezer: As mentioned, freeze the cheesecake whole or in slices, and thaw overnight in the fridge before enjoying.

Mint and chocolate are always a winning combo, and this Mint Oreo Cheesecake is no exception. Trust me, one bite of this creamy, dreamy dessert, and you’ll be in heaven. Enjoy!