This Mint Chocolate No Bake Cheesecake is as delicious as it looks and couldn’t be easier. It’s made with an Oreo crust topped with chocolate ganache and creamy cheesecake filling.
No Bake Chocolate Peppermint Cheesecake Recipe
During the busy holiday season, this easy No Bake Chocolate Peppermint Cheesecake recipe is an absolute go-to dessert. What’s not to love about creamy mint cheesecake filling, rich chocolate ganache, and a crisp Oreo crust?
While it looks impressive, this no bake cheesecake recipe is literally as simple as mixing a few ingredients together. The most difficult part is waiting for it to chill in the fridge. Serve with fresh whipped cream and decorate with Oreo cookies or chocolate shavings.
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Recipe Notes
If you love a great chocolate mint combo as much as I do, this dessert is for you! My husband and I discovered the grasshopper ice cream pie at Wingers many years ago and I just can’t get the combo out of my mind. Ha! I love making Grasshopper Brownies, Grasshopper Dipped Oreos, Grasshopper Chex Mix, Grasshopper Fudge, and now this treatsure, Grasshopper No Bake Cheesecake. I hope you love it as much as I do!
Mint Chocolate No-Bake Cheesecake Ingredients
Oreo Crust
- Oreo Cookies – you will need about 1 ½ cups of Oreo Cookie crumbs. You can crush them by putting them into a freezer bag and pressing a rolling pin over them. Or, you can pulse gently in a food processor.
- Butter – this will need to be melted. The butter is what holds the crust together.
Mint Cheesecake Filling
- Heavy Whipping Cream – keep your cream cold and whip until soft peaks form.
- Cream Cheese – full fat cream cheese makes the best filling for this recipe. You will need to be soft so either pull it out to room temperature ahead of time or you can gently warm it in a microwave for about 10 seconds at a time.
- Powdered Sugar – this sweetens the filling.
- Green Food Coloring – the green food coloring is optional, but visually makes a big difference.
- Peppermint Extract – be sure to use peppermint extract rather than mint.
Chocolate Ganache
- Heavy Cream – any type of heavy whipping cream will work.
- Chocolate Chips – you can use semi sweet chocolate chips or dark chocolate. Andes Mint Chocolates would also taste amazing.
How to Make No Bake Mint Chocolate Cheesecake
- Make the Oreo crust. In a large bowl, combine the melted butter and oreo cookie crumbs. Mix well, then press evenly and firmly into a 9″ pie plate or springform pan. For a no bake crust, freeze for at least 1 hour before filling. (For a baked crust, bake in a preheated 350 degree oven for 8 minutes)
- Make the chocolate ganache. Fill a medium saucepan with about 1 inch of water. Place a large heatproof bowl on top of the pan so that it fits snugly but doesn’t touch the water. Add the chocolate chips and cream, then lower the heat to a gentle simmer. Let the chocolate melt for 4-5 minutes, stirring regularly until the chocolate is melted and the ganache has emulsified. Set aside to cool.
- Mix the chocolate mint cheesecake no-bake filling. In a bowl, whip the heavy cream until soft peaks form. Set aside. In an electric mixer with the paddle attachment, beat the room temperature cream cheese until fluffy. Add the powdered sugar, mint extract, and green food coloring drops to the cream cheese filling and beat again. Gently fold the reserved whipped cream into the cream cheese mixture and mix until there are no streaks.
- Assemble. Pour the ganache into the prepared Oreo crust. Spread evenly onto the bottom of the pie crust. Add the mint filling and spread evenly with an offset spatula.
- Chill. Refrigerate for at least 2 hours or until ready to serve. Serve with extra whipped cream if desired. Enjoy!
Frequently Asked Questions
Absolutely! To freeze, just wrap tightly with plastic wrap followed by a layer of aluminum foil and store for up to 2 months. It actually tastes great frozen, but you can feel free to thaw slightly before serving.
I recommend chilling this no bake cheesecake for at least 2 hours before serving so that the filling has time to set up properly.
Most of the time, runny no bake cheesecake filling is a result of not chilling for long enough. If you find that it is runny after 2 hours, leave it in the fridge for another 1-2 hours and see. Other possible reasons could be that the cream wasn’t whipped enough or that your ingredients got too warm.
Storing and Freezing
Freezer: you can freeze for up to 2 months. Either thaw at room temperature for about 30-60 minutes, or even serve slightly frozen.
Refrigerator: store lightly covered in the fridge for up to 3 days.
More Easy No-Bake Cheesecakes
Recipe Variations
Crust Options- The flavor of this no bake cheesecake can be altered by swapping out the crust. Try our Graham Cracker Crust, Nilla Wafer Crust, or even a classic pie crust. Use whatever you have on hand.
If you prefer to keep this just mint, you can also leave out the chocolate ganache layer on the bottom and it will still be amazing. I am also a lover of all things mint. There’s no wrong choice here.
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Mint Chocolate No Bake Cheesecake Recipe
Ingredients
Oreo Crust
- 3 tablespoon butter, melted
- 1½ cups Oreo Cookie Crumbs
Mint Cheesecake Filling
- 1¼ cups heavy whipping cream
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 8-10 drops green food coloring
- 1 teaspoon peppermint extract
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Oreo Crust
- In a large bowl, combine the melted butter and oreo cookie crumbs. Mix well, then press evenly and firmly into a 9" pie plate or springform pan.
- For a no bake crust, freeze for at least 1 hour before filling. (For a baked crust, bake in a preheated 350 degree oven for 8 minutes)
Chocolate Ganache
- Fill a medium saucepan with about 1 inch of water. Place a large heatproof bowl on top of the pan so that it fits snugly but doesn't touch the water. Add the chocolate chips and cream, then lower the heat and let the water beneath the bowl gently simmer for a few minutes while the chocolate melts.
- Let the chocolate melt for 4-5 minutes, stirring regularly until the chocolate is just melted and the ganache has emulsified. Set aside to cool.
No Bake Mint Cheesecake Filling
- In a bowl, whip the heavy cream until soft peaks form. Set aside.
- In an electric mixer with the paddle attachment, beat the room temperature cream cheese until fluffy. Add the powdered sugar, mint extract, and green food coloring drops to the cream cheese and beat again.
- Gently fold in the reserved whipped cream and mix until there are no streaks.
To Assemble
- Pour the ganache into the prepared Oreo crust. Spread evenly onto the bottom of the pie crust. Add the mint filling and spread evenly with an offset spatula.
- Refrigerate for at least 2 hours or overnight. Serve with extra whipped cream if desired. Enjoy!
Nutrition
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More Mint Chocolate Recipes
- Andes Mint Cookies
- Andes Mint Popcorn
- Chocolate Candy Cane Cookies
- Chocolate Peppermint Meltaway Cookies
- More No Bake Desserts
- More Holiday Recipes
This easy Mint Chocolate No-Bake Cheesecake recipe is super creamy and perfect for mint and chocolate lovers. The Oreo crust is filled with dark chocolate ganache and peppermint cream cheese filling.
