Description
This No-Bake Mint Chocolate Chip Cheesecake is creamy, mint-flavored, and studded with chocolate chips in a chocolate cookie crust. Easy to make and perfect for mint lovers, it’s a refreshing dessert for any occasion.
Ingredients
- 30 Oreo chocolate sandwich cookies
- 7 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 1/4 cups heavy whipping cream
- Green gel food coloring, optional
- 1/2 cup mini chocolate chips
Instructions
- Process Oreos in a food processor until fine crumbs. Mix in melted butter and press into a 9-inch springform pan, up the sides. Freeze crust while preparing filling.
- Beat cream cheese until smooth. Add granulated sugar, powdered sugar, vanilla, and peppermint extract. Mix well.
- Whip heavy cream to stiff peaks and fold gently into cream cheese mixture until fully combined.
- Add green food coloring if desired. Fold in mini chocolate chips.
- Pour filling into prepared crust and smooth top. Add extra chocolate chips if desired.
- Cover and refrigerate at least 8 hours or overnight until set.
- Remove outer pan, slice, and serve as is or with additional toppings.
Notes
- Press crumbs firmly with the bottom of a flat glass for even crust.
- You can use a stand mixer with paddle attachment instead of a hand mixer.
- Omit food coloring or use just a little — a small amount is strong.
- Additional toppings: whipped cream, chocolate chips, chocolate syrup, Andes mints, mint Oreos, or more cookie crumbs.
- Keep refrigerated until serving. Can also be enjoyed frozen.
- Peppermint extract is potent; 1/4 tsp provides strong mint flavor.
- Thawed whipped topping can substitute for heavy cream (2 1/2–3 cups).
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Cheesecake
- Method: No-Bake
- Cuisine: American