This easy Mint Oreo Cheesecake is creamy, flavored with mint and chocolate chips, and so easy to make with only a few ingredients!
It is no-bake but plan ahead as it needs to chill at least 4 hours or overnight.
This small batch mint cheesecake recipe makes 4 slices.
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How to make Mint Chocolate Chip Cheesecake with Oreo crust:
For the Oreo crust:
Crush the Oreo cookies inside a zipper baggie. I use the flat side of a meat mallet.
Add the crushed Oreos to a bowl with the melted butter and mix with a fork until combined.
Line a 6×6 inch square cake pan with a piece of 12×6 inch parchment paper and spray with non-stick spray.
Press the Oreo cookie mixture into the bottom of the pan until no gaps remain.
Set the crust in the fridge to chill while you make the cheesecake filling.
For the mint chocolate chip cheesecake:
Add the cream cheese and powdered sugar to the bowl of a stand mixer and beat using the paddle attachment until smooth.
Fold in the whipped cream and green food coloring.
Add the peppermint extract and the mini chocolate chips and fold them in just until combined.
Pour the cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan with a spatula and smoothing out the top to prevent air bubbles.
Chill the cheesecake for 4 hours, or overnight, in the fridge before serving.
Run a knife along the edges without parchment paper sticking out. Then use the parchment paper to lift the cheesecake out of the pan. Slice into 4 triangles and serve with a drizzle of chocolate sauce and a dollop of whipped cream if desired.
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Mint Oreo Cheesecake
This easy Mint Oreo Cheesecake is creamy, flavored with mint and chocolate chips, and so easy to make with only a few ingredients! It is no-bake but plan ahead as it needs to chill at least 4 hours or overnight.
Ingredients
For the crust:
- 8 Oreo cookies
- 2 tablespoons butter, melted
For the cheesecake:
- 8 ounces cream cheese, room temperature or softened
- 1/4 cup powdered sugar
- 2/3 cup whipped cream
- 3 drops green food coloring
- 1/2 teaspoon peppermint extract
- 1/4 cup mini chocolate chips
For the topping:
- Optional - chocolate sauce, or hot fudge
- Optional - whipped cream
Instructions
For the Oreo crust:
- Crush the Oreo cookies inside a zipper baggie. I use the flat side of a meat mallet.
- Add the crushed Oreos to a bowl with the melted butter and mix with a fork until combined.
- Line a 6x6 inch square cake pan with a piece of 12x6 inch parchment paper and spray with non-stick spray. (See process shot)
- Press the Oreo cookie mixture into the bottom of the pan until no gaps remain.
- Set the crust in the fridge to chill while you make the cheesecake filling.
For the mint chocolate chip cheesecake:
- Add the cream cheese and powdered sugar to the bowl of a stand mixer and beat using the paddle attachment until smooth.
- Fold in the whipped cream and green food coloring.
- Add the peppermint extract and the mini chocolate chips and fold them in just until combined.
- Pour the cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan with a spatula and smoothing out the top to prevent air bubbles.
- Chill the cheesecake for 4 hours, or overnight, in the fridge before serving.
- Run a knife along the edges without parchment paper sticking out. Then use the parchment paper to lift the cheesecake out of the pan. Slice into 4 triangles and serve with a drizzle of chocolate sauce and a dollop of whipped cream if desired.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 526Total Fat: 37gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 81mgSodium: 356mgCarbohydrates: 47gFiber: 2gSugar: 33gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
