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