Mint Chocolate No Bake Cheesecake Recipe
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.
Servings: 8 people
Calories: 793kcal
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!
Notes
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.
Nutrition
Calories: 793kcal | Carbohydrates: 53g | Protein: 8g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 349mg | Potassium: 339mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1888IU | Vitamin C: 0.4mg | Calcium: 121mg | Iron: 5mg