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NO-BAKE OREO MINT CHEESECAKE

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.

Prep Time
15 mins
Servings: 10 people
Calories: 320 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a medium bowl, combine crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated with butter.
  2. 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.
  3. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  4. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  5. Add the peppermint extract and mix until well combined.
  6. Fold in the chopped mint Oreos and mini chocolate chips (if using).
  7. Pour the cheesecake filling into the chilled Oreo crust and smooth the top with a spatula.
  8. Refrigerate the cheesecake for at least 4 hours, or until fully set (overnight for best results).
  9. Before serving, garnish with extra mini chocolate chips and crushed mint Oreos on top.
  10. 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

Calories 320kcal (16%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 22g (34%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 320

% 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.