Description
Mint Oreo Cheesecake is a rich and creamy dessert with layers of Mint Oreos, chocolate sauce, and smooth ganache. It’s a must-try for mint chocolate lovers and perfect for any special occasion. Follow this easy recipe for a show-stopping cheesecake everyone will love!
Ingredients
Scale
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
- Green gel icing color (optional)
Chocolate Ganache Topping:
- 4 oz semi-sweet chocolate chips
- 6 tbsp heavy whipping cream
Chocolate Whipped 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)
Instructions
- Make the Crust: Preheat oven to 325°F (163°C). Combine Mint Oreo crumbs with melted butter. Press into a greased 9-inch springform pan and bake for 10 minutes. Set aside.
- Prepare Filling: Lower oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed. Mix in sour cream, mint, and vanilla extracts. Add eggs one at a time, mixing slowly.
- Assemble Cheesecake: Pour one-third of filling into crust, layer with chopped Oreos, and drizzle chocolate sauce. Top with remaining filling.
- Water Bath & Bake: Wrap the pan with foil. Place in a larger pan filled halfway with warm water. Bake for 1 hour and 10-20 minutes. Let cool gradually in the oven with the door closed, then cracked open.
- Cool & Refrigerate: Remove from the water bath and refrigerate for 5-6 hours or overnight.
- Add Ganache: Make ganache by pouring heated cream over chocolate chips. Let sit, whisk, and spread over the cooled cheesecake.
- Whipped Cream Topping: Whip cream, powdered sugar, cocoa powder, and vanilla to stiff peaks. Pipe onto the cheesecake, then garnish with Oreo halves.
- Chill & Serve: Chill until ready to serve.
Notes
- Substitutions: Regular Oreos work if Mint Oreos are unavailable.
- Storage: Store in an airtight container for up to 5 days. You can also freeze for up to 3 months.
- Tips: Use room temperature ingredients to avoid lumps and cracks in the cheesecake.
- Prep Time: 35 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35.9g
- Cholesterol: 117.1mg