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Mint Oreo Cheesecake

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A cool and creamy no-bake cheesecake layered with crushed Oreos, a refreshing minty filling, and topped with rich chocolate ganache and whole Oreo cookies — the perfect dessert for mint chocolate lovers.

Ingredients

Units Scale
  • Crust:
  • 24 Oreo cookies
  • 1/2 cup unsalted butter, melted
  • Filling:
  • 16 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1/2 cup mint chocolate chips, melted and cooled
  • 1 tsp fresh mint extract
  • Optional: green food coloring for minty hue
  • Topping:
  • Chocolate ganache (optional, for drizzling)
  • Whole Oreo cookies and fresh mint leaves for garnish

Instructions

  1. Finely crush the Oreos in a food processor. Mix with melted butter and press firmly into the bottom of a springform pan. Chill in the fridge for 20 minutes.
  2. In a large bowl, beat the cream cheese until smooth. Add sour cream, powdered sugar, mint extract, and cooled melted mint chips. Mix until well combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until light and fluffy.
  4. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until fully set.
  5. Before serving, drizzle with chocolate ganache and decorate with whole Oreos and mint leaves.

Notes

  • For best texture, use full-fat cream cheese and sour cream.
  • Add a few drops of green food coloring for a classic minty look.
  • Chill the cheesecake overnight for even firmer slices.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfoodusa.com/mint-oreo-cheesecake/