Description
This No-Bake Oreo Mint Cheesecake is a creamy, refreshing dessert with a minty cheesecake filling, Oreo crust, and crushed Oreo topping. It’s a crowd-pleaser that’s easy to prepare and perfect for mint chocolate lovers!
Ingredients
Units
Scale
Serves 8-10
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For the crust:
- 2 cups (200 g) Oreo cookie crumbs (about 20 Oreos)
- 5 tablespoons (75 g) unsalted butter, melted
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For the filling:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (65 g) powdered sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream, whipped to stiff peaks
- 8 Oreos, crushed
- Optional: A few drops of green food coloring
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For topping:
- 4-6 Oreos, crushed
- Whipped cream (optional for garnish)
Instructions
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Prepare the crust:
- In a medium bowl, mix the Oreo cookie crumbs and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for at least 30 minutes to set.
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Make the filling:
- In a large bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and creamy.
- Add the peppermint extract, vanilla extract, and food coloring (if using) and mix until well combined.
- Fold the whipped cream into the cream cheese mixture until light and fluffy. Gently fold in the crushed Oreos.
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Assemble the cheesecake:
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
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Add the topping:
- Sprinkle the remaining crushed Oreos over the top of the cheesecake.
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Chill:
- Refrigerate the cheesecake for at least 4 hours, or until firm.
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Serve:
- Remove the cheesecake from the pan, slice, and serve. Garnish with whipped cream, if desired.
Notes
- For a richer mint flavor, increase the peppermint extract to 1 1/2 teaspoons.
- For a fun twist, use mint-flavored Oreos in the crust and filling.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.