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
1/4 cup Powdered Sugar
18 Andes Mints, chopped
1 tsp Mint or Peppermint Extract
6 drops Green Food Coloring

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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