No-Bake Mint Chocolate Chip Cheesecake

If you love the refreshing taste of mint paired with rich chocolate, this No-Bake Mint Chocolate Chip Cheesecake is your dream dessert. A crisp Oreo crust holds a creamy, minty cheesecake filling dotted with chocolate chips, making it a perfect treat for holidays, summer gatherings, or anytime you want a cool, indulgent dessert without turning on the oven.

Light, refreshing, and delightfully chocolaty, it’s a dessert that will impress family and friends while being incredibly easy to assemble.

Why You’ll Love This Recipe

• No-bake convenience – ready in just 20 minutes of prep time
• Creamy and minty with chocolate chips in every bite
• Crowd-pleasing for parties, holidays, or casual desserts
• Make-ahead friendly – chill overnight for the best texture
• Customizable toppings – add whipped cream, mints, or chocolate drizzle

Ingredients

For the Crust

• Oreo chocolate sandwich cookies (30) – finely crushed for a rich, chocolatey base
• Unsalted butter, melted (7 tbsp) – binds the crumbs and adds flavor

For the Cheesecake Filling

• Cream cheese, softened (24 oz) – smooth, creamy foundation for the cheesecake
• Granulated sugar (½ cup) – balances the tanginess of cream cheese
• Powdered sugar (¾ cup) – adds sweetness and silky texture
• Vanilla extract (1 tsp) – enhances overall flavor
• Peppermint extract (¼ tsp) – provides refreshing mint flavor (adjust to taste)
• Heavy whipping cream (1¼ cups) – whipped to stiff peaks for a light, airy filling
• Green gel food coloring (optional) – for a festive minty hue
• Mini chocolate chips (½ cup) – adds chocolatey bursts throughout the cheesecake

How to Make No-Bake Mint Chocolate Chip Cheesecake

Prepare the Oreo Crust

1. Place Oreos in a food processor and process until fine crumbs form.
2. Drizzle in melted butter and stir to evenly coat the crumbs.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
4. Freeze the crust while preparing the filling.

Tip: Use the bottom of a flat glass or measuring cup to pack the crumbs tightly for a sturdy crust.

Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese with an electric hand mixer until smooth.
2. Add granulated sugar and mix well, then add powdered sugar, vanilla, and peppermint extract. Mix until fully incorporated.
3. In a separate bowl, whip the heavy cream to stiff peaks. Be careful not to overwhip.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and streak-free.
5. Optional: Add green gel food coloring to your desired shade. Fold in mini chocolate chips.

Assemble the Cheesecake

1. Pour the filling into the prepared crust and smooth the top.
2. Sprinkle additional chocolate chips on top if desired.
3. Cover and refrigerate for at least 8 hours or overnight until fully set.

Tip: This cheesecake is also delicious frozen—perfect for hot days.

Serve

Remove the sides of the springform pan carefully. Slice and serve as is or with additional toppings such as whipped cream, chocolate syrup, Andes mints, mint Oreos, or extra cookie crumbs.

Tips for Success

• Start with just ¼ tsp peppermint extract; it’s very potent, and you can always add more.
• Chill the cheesecake fully before slicing for clean cuts.
• You can substitute thawed whipped topping for heavy cream if desired.
• Keep cheesecake refrigerated right up until serving; avoid leaving out for more than an hour.
• A little food coloring goes a long way if you want a festive green color.

Equipment Needed

• 9-inch springform pan
• Food processor
• Mixing bowls
• Electric hand mixer or stand mixer with paddle attachment
• Rubber spatula or wooden spoon

Recipe Variations

• Chocolate Mint Delight – swirl chocolate syrup into the filling before chilling
• Oreo Overload – top with crushed Oreos and chocolate drizzle
• Mini Cheesecakes – prepare in cupcake liners for individual servings
• Peppermint Bark Topping – add crushed peppermint candies on top for extra crunch

Serving Suggestions

• Serve chilled with extra chocolate chips or whipped cream on top
• Pair with hot cocoa for a minty chocolate dessert experience
• Perfect for St. Patrick’s Day, Christmas, or summer parties
• Garnish with fresh mint leaves for a vibrant, fresh presentation

FAQs

Can I make this cheesecake ahead of time?
Yes! It’s ideal to prepare the day before and chill overnight.

How long will it keep in the fridge?
Store covered for up to 5 days.

Can I freeze this cheesecake?
Yes, it tastes amazing frozen. Keep it in an airtight container for best results.

Do I need to use a food processor for the crust?
You can crush Oreos in a zip-top bag with a rolling pin, but a food processor gives the smoothest texture.

Can I adjust the mint flavor?
Yes, start with ¼ tsp peppermint extract and add more to taste.

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Final Thoughts

This No-Bake Mint Chocolate Chip Cheesecake is a show-stopping dessert that’s creamy, minty, and chocolatey all at once. With minimal prep and no baking required, it’s perfect for entertaining or indulging in a refreshing treat at home.