No Bake Mint Chocolate Cheesecake is the ultimate dessert for anyone who loves the refreshing taste of mint paired with rich, creamy cheesecake and a crunchy chocolate crust. This no-bake recipe is perfect for holidays, special occasions, or when you want an impressive dessert without turning on the oven. With its creamy mint filling, chocolate chip crunch, and Oreo crust, this cheesecake is as beautiful as it is delicious. In just a few simple steps, you can create a dessert that looks bakery-worthy but is surprisingly easy to make at home.
Why You’ll Love This No Bake Mint Chocolate Cheesecake
- No-bake – Skip the oven completely! This recipe is quick, easy, and stress-free.
- Beautifully green – Add a touch of green gel food coloring for that classic minty look (optional).
Ingredients
For the crust:
- 30 Oreo cookies, crushed into fine crumbs
- 7 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- ½ cup granulated sugar
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint or mint extract
- 1 ¼ cups heavy whipping cream
- Green gel food coloring (optional, for a minty hue)
- ½ cup mini chocolate chips (semi-sweet or your favorite type)
Step-by-Step: How to Make No Bake Mint Chocolate Cheesecake
- Mix the crumbs – Pour the melted butter over the crushed Oreos and stir until everything is evenly coated.
- Press the crust – Firmly press the mixture into the bottom and sides of a 9-inch springform pan.
- Smooth it out – Use a flat-bottomed glass or measuring cup to compact and level the crust.
- Make the cheesecake base – In a large mixing bowl, beat softened cream cheese until creamy. Add granulated sugar, then blend in powdered sugar, vanilla extract, and peppermint extract until smooth.
- Whip the cream – In a separate bowl, beat heavy cream until stiff peaks form.
- Combine – Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Color & add chips – Stir in green gel food coloring (if using) and fold in mini chocolate chips.
- Refrigerate – Cover and chill the cheesecake for at least 8 hours or overnight for the best texture.
Helpful Tips
- For a bolder mint flavor, add a few extra drops of peppermint extract after tasting.
- Use room-temperature cream cheese for a lump-free filling.
- Chill overnight for the best texture and flavor.
Substitutions and Variations
- Crust options – Try chocolate graham crackers or thin mint cookies instead of Oreos.
- Flavor twists – Add a swirl of hot fudge or chocolate ganache in the filling for a layered effect.
- Topping ideas – Whipped cream, shaved chocolate, Andes mints, or crushed peppermint candies make excellent garnishes.
- Dairy-free option – Use vegan cream cheese and coconut whipped cream for a dairy-free version.
Storage Instructions
- Refrigerator – Keep covered and refrigerated for up to 5 days.
- Freezer-friendly – Freeze (without toppings) for up to 2 months. Thaw in the fridge before serving.
Nutritional Information
Per serving (based on 12 slices):
Calories: 579 | Carbs: 45g | Protein: 6g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 115mg | Sodium: 336mg | Sugar: 35g
Serving Suggestions
- Bakery-style finish – Top with freshly whipped cream and chocolate curls.
- Extra indulgence – Drizzle with chocolate syrup or add a layer of rich ganache.
- Serve with hot coffee or peppermint tea for a cozy dessert pairing.
Frequently Asked Questions About No Bake Mint Chocolate Cheesecake
Can I use regular chocolate chips instead of mini?
Yes! You can use regular chips, but chopping them slightly will give a similar texture to mini chips.
Can I make it ahead of time?
Absolutely. In fact, this cheesecake tastes even better after chilling overnight, making it a perfect make-ahead dessert.
Do I need to use food coloring?
No, it’s purely optional. It adds a nice visual touch, but leaving it natural won’t affect the flavor.
What if I don’t have a springform pan?
You can use a deep pie dish or a square pan lined with parchment for easy removal.
Can I make it more minty?
Yes! Start with the recommended amount of extract and adjust to your taste.
Conclusion
Thank you for visiting and trying out this No Bake Mint Chocolate Cheesecake! I hope you enjoy every creamy, minty bite as much as I do. Happy (no-)baking, and thank you for being part of this food-loving community.
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No Bake Mint Chocolate Cheesecake
- Total Time: 8 hours 20 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This No Bake Mint Chocolate Cheesecake is creamy, refreshing, and packed with chocolate chips in a smooth mint filling over a crunchy Oreo crust. Perfect for holidays, birthdays, or any special occasion – make it ahead and enjoy a stress-free dessert everyone will love!
Ingredients
30 Oreo cookies, crushed
7 tbsp unsalted butter, melted
24 oz cream cheese, softened
½ cup granulated sugar
¾ cup powdered sugar
1 tsp vanilla extract
¼ tsp peppermint or mint extract
1 ¼ cups heavy whipping cream
Green gel food coloring (optional)
½ cup mini chocolate chips
Instructions
- Mix the crumbs – Pour the melted butter over the crushed Oreos and stir until everything is evenly coated.
- Press the crust – Firmly press the mixture into the bottom and sides of a 9-inch springform pan.
- Smooth it out – Use a flat-bottomed glass or measuring cup to compact and level the crust.
- Make the cheesecake base – In a large mixing bowl, beat softened cream cheese until creamy. Add granulated sugar, then blend in powdered sugar, vanilla extract, and peppermint extract until smooth.
- Whip the cream – In a separate bowl, beat heavy cream until stiff peaks form.
- Combine – Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Color & add chips – Stir in green gel food coloring (if using) and fold in mini chocolate chips.
- Refrigerate – Cover and chill the cheesecake for at least 8 hours or overnight for the best texture.
Notes
Chill overnight for the best flavor and texture.
Adjust peppermint extract to taste for a stronger or milder mint flavor.
Top with whipped cream, chocolate curls, or a drizzle of ganache for extra flair.
Can be frozen (without toppings) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: Chill Time: 8 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 579
- Sugar: 35g
- Carbohydrates: 45g
- Protein: 6g