No Bake Mint Oreo Cheesecake

Are you looking for a dessert that’s both refreshing and indulgent? Look no further than my No Bake Mint Oreo Cheesecake! 

This creamy no bake cheesecake is served on a crisp Graham Cracker crust and made with no water bath required! Top it off with a dark chocolate ganache and extra Oreos for a decadent mint and chocolate treat!

This easy dessert recipe truly is the perfect blend of creamy cheesecake, refreshing mint, and rich chocolate flavors. Not only is it delicious, but it uses simple ingredients and is easy to make at home, so you can impress your friends and family with your baking skills.

The best part? No baking required! Give the oven a break on this one, or make some cookies while whipping up this no bake peppermint cheesecake. Either way, it’s one less thing that will use the precious oven space. I have been baking my whole life and I love an easy, no bake dessert that I can whip up the night before. I can’t wait for you to try this delicious cheesecake recipe! 

Other delicious dessert recipes to try:

• No bake Carrot Cheesecake
• Mint chocolate brownie cookies
• Rich and creamy peanut butter cheesecake brownies
• Black forest brownie bars
• Chocolate zucchini cookies

Ingredients for the Graham Cracker Crust

• Graham cracker crumbs
• Brown sugar
• Butter

Graham crackers: You will need 2 cups of graham crackers crumbs to make the crust. This should be about 14 whole graham cracker sheets. If you don’t have Graham Cracker crumbs you can use a food processor or blender to blend Graham Crackers into a fine crumb mixture.

Brown sugar: Feel free to use light or dark brown sugar. For this recipe, I found I prefer the slightly sweeter tastes of light brown but if you like the deeper, richer caramel flavors of dark brown use that type instead!

How to make the Graham Cracker Crust

STEP ONE: Melt the butter. Stir in the graham cracker crumbs and brown sugar. 

STEP TWO: Pour the mixture into a 9-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a tea cup or measuring cup to pack it into the bottom and up the sides.

STEP THREE: Freeze for 10–20 minutes as you prepare the filling.

Ingredients for the No Bake Mint Oreo Cheesecake Filling

• Heavy cream
• Cream cheese
• Granulated sugar
• Confectioners’ sugar 
• Sour cream
• Green food coloring
• Blue food coloring
• Peppermint extract
• Oreos 

Cream Cheese: Be sure you are using cream cheese blocks, not cream cheese spread. Allow cream cheese to come to room temperature prior to mixing.

Sour Cream: softening the texture of the cheese and adding some moisture. A lot of people use sour cream to give cheesecakes a fluffy, smooth texture. Sour cream helps break up the dense cream cheese. However, you can use yogurt to substitute for sour cream. For a slightly healthier version.

Peppermint Extract: Using a high-quality peppermint extract gives these brownies their minty flavor. 

How to make the No Bake Mint Oreo Cheesecake Filling

STEP ONE: Using an electric mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.

STEP TWO: Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed until the cream cheese mixture is perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

STEP THREE: Add the confectioners’ sugar, sour cream, food coloring and peppermint extract (optional). Beat for 2–3 minutes on medium-high speed until smooth and combined.

STEP FOUR: Crush regular Mint Oreos between two sides of parchment paper rolled with a pastry roller or a measuring cup.

STEP FIVE: Using a rubber spatula, fold the crushed Oreos and whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to burst all the air in the whipped cream.

STEP SIX: Remove crust from the freezer and spread cheesecake filling into the crust.

STEP SEVEN: Cover tightly with plastic wrap or environmental friendly alternative and refrigerate for at least 6–8 hours and up to 2 days. I like to make this the night before.

Ingredients for Ganache

• Chocolate
• Heavy cream
• Mint Oreos

Heavy whipping cream: Be sure to use full fat heavy cream in order to get those fluffy peaks. You can, however, substitute for milk in a pinch.

Oreos: Mint Oreos give this cheesecake its delicious, chocolate-mint flavor. Feel free to swap for regular Oreos and omit the peppermint extract if you want a more traditional flavor. 

How to make Ganache

STEP ONE: Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Don’t look away because this won’t take long and we don’t want it to boil.

STEP TWO: Pour the simmering cream over chopped chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until completely the two are combined and the chocolate has melted. The smaller the chocolate chunks the quicker this is.

STEP THREE: Let this cool before pouring on top of cheesecake. I like to let mine sit in the refrigerator to speed up the process.

STEP FOUR: If you don’t want to top with the ganache, you can swap the topping with 5 crushed Oreos or my homemade whipped cream instead. 

How to store

This cheesecake can be stored in an airtight container in the fridge for 4 days.

How to freeze 

1. Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator
2. Freeze on springform pan: Remove outer rim from springform pan. Cover the whole cheesecake, pan and all, with a few layers of plastic wrap.  When the cheesecake is completely covered, do a final layer of aluminum foil.
3. Freeze without springform pan: Once cheesecake is removed from the pan, carefully place onto a piece of cardboard that is lined with parchment paper. Completely cover in a few layers of plastic wrap, then top with a final layer of aluminum foil.
4. Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
5. Toppings are best enjoyed fresh. Add toppings when serving.

FAQ

Can I add other toppings to the cheesecake?

Absolutely! This cheesecake can be topped with whipped cream, chocolate sauce, or even crushed peppermint candies for a festive touch. The possibilities are endless!

Can I make this cheesecake gluten free?

Yes! Now that there are Gluten Free Oreos, all you have to do is swap the gluten free version for the regular and you are set. The gluten free cookies are actually delicious if you haven’t tried them! Make sure to also swap the Graham Crackers for a gluten-free version, or omit the crust altogether.

BBQ Bakers Tips & Tricks

• Bring all cold ingredients to room temperature prior to making. Combine room temperature ingredients quickly and evenly, so you won’t risk over-mixing.
• Use only full fat cream cheese, no spreads or reduced fat. Full fat cream cheese produces that rich, creamy flavor we all know and love.
• Do not freeze cheesecake with any of the toppings. Only add toppings to the top of the cheesecake prior to serving.
• The peppermint extract is optional. It depends on how minty you want your cheesecake. Remember flavors intensify as the cheesecake chills.
• Feel free to substitute Mint Oreos for Regular Oreos. In this case I would definitely include the Peppermint Extract. 
• I like to add the blue food coloring to really bring out a darker green color.

This Easy No Bake Mint Oreo Cheesecake takes this classically rich favorite and gives it a refreshing mint twist. Made with a creamy peppermint-flavored center that’s stuffed with Mint Oreo pieces, a crisp Graham Cracker crust and a thick chocolate fudge ganache, this dessert is a surefire crowd-pleaser!