Why You’ll Love This Recipe
This cheesecake is everything you want in a dessert: creamy, minty, and completely no-bake! The mint Oreo crust provides a crunchy base, while the cheesecake filling is luxuriously smooth. The added Andes mints give an extra minty flavor that elevates the dessert to the next level. Plus, it’s an easy recipe that requires no baking, making it perfect for busy days.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- 22 Mint Oreo Cookies
- 3 tablespoon melted Butter
- 1 tablespoon Sugar
For the filling:
- 16 oz softened Cream Cheese
- 16 oz Heavy Cream
- 1 cup Sugar
- ¼ cup Powdered Sugar
- 18 Andes Mints, chopped
- 1 teaspoon Mint or Peppermint Extract
- 6 drops Green Food Coloring
Directions
- Crush the Mint Oreos in a food processor and mix them with melted butter and sugar.
- Press the mixture into the bottom and partway up the sides of a springform pan.
- Refrigerate for at least 30 minutes to firm the crust.
- Beat cream cheese, sugar, mint extract, and 3 drops of food coloring until well combined. Set aside.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold the cream cheese mixture, chopped Andes mints, and whipped cream together.
- Spread the filling into the springform pan over the crust.
- Refrigerate for at least 4 hours, or until the cheesecake is firm.
- Optionally, garnish with whipped topping and additional Oreo cookies before serving.
Servings and Timing
- Servings: 8-10
- Preparation time: 20 minutes
- Chill time: 4 hours
Variations
- Use regular Oreos instead of Mint Oreos for a less minty flavor.
- Add crushed chocolate chips or mini chocolate chips into the filling for added texture.
- Swap Andes mints with chopped chocolate mint candies for a different twist.
- Add a few drops of peppermint extract for an extra minty punch.
Storage/Reheating
- Store in the refrigerator for up to 3 days.
- For longer storage, you can freeze individual slices for up to 1 month. Let them thaw in the fridge before serving.
- This cheesecake doesn’t need reheating; it’s best served chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes! You can make this cheesecake a day in advance. It will need at least 4 hours to firm up in the fridge.
Can I use a different crust for this cheesecake?
Yes! You can use a regular graham cracker crust if you prefer. Just press it into the pan as directed.
How do I know when the cheesecake is firm enough?
The cheesecake should be firm to the touch after chilling for at least 4 hours. It should hold its shape when sliced.
Can I make this without the Andes mints?
Yes, the Andes mints are optional. You can omit them or substitute them with another mint chocolate.
How do I prevent the filling from being too runny?
Make sure to whip the heavy cream until stiff peaks form before folding it into the cream cheese mixture. This will help the filling set up nicely.
Can I use low-fat cream cheese or whipped topping?
While you can use low-fat options, they may affect the texture and taste of the cheesecake. Full-fat ingredients yield the best results.
Can I use peppermint extract instead of mint extract?
Yes, peppermint extract can be substituted for mint extract, but keep in mind that peppermint has a stronger flavor.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Just be sure to let it fully chill in the fridge first, and then wrap it tightly for storage in the freezer.
What can I garnish this cheesecake with?
You can garnish with extra whipped cream, Oreo crumbs, or more chopped Andes mints for extra flavor and decoration.
Can I use a regular pie dish instead of a springform pan?
Yes, you can. Just make sure the pie dish is deep enough to hold the cheesecake filling.
Conclusion
This No Bake Mint Oreo Cheesecake is a must-try dessert that combines creamy, minty goodness with a delicious cookie crust. Whether you're preparing for a special event like St. Patrick's Day or simply craving a sweet treat, this cheesecake will not disappoint. With its ease of preparation and impressive flavor, it's sure to become a favorite in your dessert repertoire.
No Bake Mint Oreo Cheesecake
- Total Time: 4 hours 20 minutes (includes chill time)
- Yield: 8-10 Servings
- Diet: Vegetarian
Description
This No Bake Mint Oreo Cheesecake is a refreshing dessert perfect for mint lovers, featuring a crunchy Mint Oreo cookie crust and a rich, creamy mint cheesecake filling. Topped with Andes mints and a splash of green food coloring, it’s a fun and easy treat for St. Patrick's Day or any occasion. With its no-bake simplicity, this cheesecake is an irresistible, minty delight.
Ingredients
For the crust:
- 22 Mint Oreo Cookies
- 3 tbsp melted Butter
- 1 tbsp Sugar
For the filling:
- 16 oz softened Cream Cheese
- 16 oz Heavy Cream
- 1 cup Sugar
- ¼ cup Powdered Sugar
- 18 Andes Mints, chopped
- 1 tsp Mint or Peppermint Extract
- 6 drops Green Food Coloring
Instructions
- Crush the Mint Oreos in a food processor and combine with melted butter and sugar.
- Press the mixture into the bottom and sides of a springform pan.
- Refrigerate for at least 30 minutes to firm the crust.
- Beat cream cheese, sugar, mint extract, and food coloring until smooth.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture along with the chopped Andes mints.
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or until firm.
- Optionally, garnish with whipped topping and additional Oreos before serving.
Notes
- For a stronger mint flavor, use peppermint extract instead of mint extract.
- You can use regular Oreos for a less minty flavor.
- The cheesecake can be made a day in advance for added convenience.
- This dessert can be frozen for up to 1 month; thaw in the fridge before serving.
- Prep Time: 20minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
