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No Bake Mint Chocolate Cheesecake

When it comes to cheesecakes you can't go wrong with this No Bake Mint Chocolate Cheesecake, silky smooth, easy and a perfect dessert dish for all.
Prep Time20 minutes
Cook Time0 minutes
Chill Time:8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 579kcal

Ingredients

For the crust:

  • 30 Oreos
  • 7 tablespoons unsalted butter melted

For the filling:

  • 24 ounces cream cheese softened
  • ½ cup granulated sugar
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint or mint extract
  • 1 ¼ cup heavy whipping cream
  • green gel food coloring
  • ½ cup mini chocolate chips we use semi-sweet

Instructions

  • Place the Oreos in a food processor and process them until they are small crumbs. Drizzle in the melted butter, give it a stir with a spoon to make sure the crumbs are coated in the butter.
  • Press the crumbs into a 9-inch springform pan on the bottom and up the sides. I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place. Place in the freezer while you assemble the filling.
  • In a large bowl, whip the cream cheese with an electric hand mixer, you can also do this with a stand mixer with the paddle attachment.
  • Add the granulated sugar and mix it in.
  • Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
  • In a medium bowl using a hand mixer, whip the heavy cream until stiff peaks for, do not over whip..
  • Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
  • Color with green gel food coloring to your desired color, or leave it out, a little bit of food coloring goes a long way, fold it in gently.
  • Fold in the chocolate chips.
  • Add the filling to the crust and smooth out the top. Add more chocolate chips on top if desired. Cover and place in the refrigerator for at least 8 hours or overnight if you can.
  • Take off the outer attachment of the pan, slice, and serve with toppings or as is.

Notes

  1. Make sure you cream cheese is soft, this helps keep out the lumps.
  2. You can use mint or peppermint extract for this - whichever is easier to find.
  3. The Oreos make a great chocolate base for this recipe.
  4. You can use any flavor or mini chocolate chips as you'd like, we like semi-sweet.
  5. Top with your favorite toppings such as whipped cream, chocolate syrup, more chocolate chips, etc.
  6. This can be frozen, see my tips above.
  7. We like to use gel food coloring as it is more of a potent color but gel or liquid will work fine.
  8. Start with the amount of extract in the recipe and if you want a more minty flavor just add a little more at a time.

Nutrition

Calories: 579kcal | Carbohydrates: 45g | Protein: 6g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 336mg | Potassium: 164mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1347IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 3mg