NO-BAKE OREO MINT CHEESECAKE
User Reviews
0.0
0 reviews
Unrated
NO-BAKE OREO MINT CHEESECAKE
Report
This No-Bake Oreo Mint Cheesecake is a creamy, refreshing dessert with a minty twist. Featuring a crunchy Oreo crust and smooth mint-flavored cheesecake filling, it’s the perfect indulgence for any occasion.
Share:
Ingredients
For the crust:
- 24 Oreo cookies crushed
- 5 tablespoon unsalted butter melted
For the cheesecake filling:
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips optional
- 10-12 Mint Oreo Cookies chopped (for mixing into filling)
For the topping:
- ¼ cup mini chocolate chips optional
- Crushed Oreo cookies or mint Oreo pieces for garnish
Add to Shopping List
Instructions
- In a medium bowl, combine crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator for 10-15 minutes while preparing the filling.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Add the peppermint extract and mix until well combined.
- Fold in the chopped mint Oreos and mini chocolate chips (if using).
- Pour the cheesecake filling into the chilled Oreo crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until fully set (overnight for best results).
- Before serving, garnish with extra mini chocolate chips and crushed mint Oreos on top.
- Slice, serve, and enjoy!
Notes
- For a more intense mint flavor, increase the amount of peppermint extract to taste.
- You can use regular Oreos instead of mint Oreos if you prefer a less minty taste.
- For a lighter version, swap heavy cream with whipped topping or Greek yogurt, though the texture will differ.
- This cheesecake can be made up to 2 days ahead of time, making it perfect for parties and gatherings.
- If you don’t have a springform pan, a 9-inch pie pan can also be used.
- You can freeze this cheesecake for up to 1 month; just cover tightly and thaw in the refrigerator before serving.
- For extra texture, add crushed Oreos or mint chocolate chips to the cheesecake filling.
- This dessert can also be served as mini cheesecakes in individual cups or jars for a fun presentation.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
22g
(34%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
