This no-bake mint chocolate cheesecake is the perfect spring dessert with just a few simple ingredients.
It comes together in 15 minutes and is sure to please at any gathering.
A refreshing and easy-to-make cheesecake that works for any occasion.
The filling is light and creamy, which perfectly complements the delicious cookie crunch.
If you're in the mood for an extra mint flavor, switch the Oreo halves with pieces of After Eight chocolate mints or place some chocolate-mint shavings on top!
Thanks to its green color, this mint Oreo cheesecake is also perfect for a St. Patrick's celebration. Also, try our Matcha Green Tea Truffles, Homemade Baileys Chocolates, and Mint Oreo Pudding Cake.
Back in the days when I was a kid and my great-aunts came to visit, my grandmother always had a box of After Eight at home. My great-aunts loved them, and there was always a big hello and fun when they visited.
When I was shopping for the ingredients for the cake and held that After Eight box in my hand, it brought me back with joy to those wonderful times with my great aunts and grandma.
🥘 Ingredients
Crust
- Oreo or chocolate sandwich cookies.
- Unsalted butter, melted.
Filling
- Cream cheese softened
- Confectioners' sugar
- Water
- Gelatin
- Heavy cream
- After Eight Mints- alternatively, you can use peppermint extract here. The crushed After Eight pieces give an additional visual effect to the filling. We recommend using the extract if you prefer the filling without the After Eight pieces.
- Vanilla extract - to give the cream cheese filling a touch of sweet vanilla.
- Green food coloring
Garnish
- Whipping cream
- Oreo halves or After Eight
See the recipe card for quantities.
🔪 Instructions
Oreo Crust
Break the Oreos into pieces and place them into a food processor. Process them for 20 seconds until the cookies turn into little crumbs.
Empty the chopped cookies into a mixing bowl
In the meantime, melt the butter in a small pan. Pour the melted butter on top of the Oreo cookie crumbs.
Mix the melted butter with the Oreo crumbs using a wooden spoon until you get a sand-like texture and the crumbs stick to the sides.
Crush the Oreo cookies to small crumbs.
Combine the melted butter and Oreo crumbs well.
Cover the bottom of a 9-inch (23 cm) springform pan with parchment paper and spray it lightly with cooking spray.
Firmly press the crust into the pan.
Press the crumbs into the springform pan.
A delicious Oreo cookie base.
Place the filled springform pan in the fridge while making the filling. This way, it has some time to set.
Mint Cheesecake Filling
In a large bowl, beat the cream cheese until completely smooth, about 3 minutes.
Add the confectioners' sugar and beat for 2-3 minutes until fluffy and smooth.
In the meantime, crush the After Eight mints with your food processor. The After Eight resemble small mint chocolate chips after that.
Add those little mint chocolate pieces by a spoonful to the cream cheese filling and combine well.
Add the After Eight pieces by the spoonful.
Add more green food coloring to get the desired color.
Pour the water into a small bowl and sprinkle the gelatin on top of the water. Allow it to sit for 5 minutes to bloom. Microwave it for 30 seconds until the gelatin has melted.
Pour the heavy whipping cream and vanilla extract into a large mixing bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly mix in the gelatin mixture. Mix in the green food coloring, adding more drops to get your desired color.
Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
Assemble
Take the chilled Oreo crust out of the fridge.
Scrape the mixture into the prepared crust and smooth the top with a spatula. Place into the refrigerator and chill for at least four hours (preferably overnight) before serving.
Garnish with whipped cream and halved cookie pieces if desired.
Serve chilled. Enjoy!
Fancy more delicious no-bake cheesecakes? Check out the following recipes:
- No-bake Ricotta Cheesecake
- No-bake Pumpkin Cheesecake
- No-bake White Chocolate Raspberry Cheesecake {Halloween}
- No-bake Eggnog Cheesecake with Ginger Spiced Crust
- Fig Cheesecake in a Jar {no-bake}
- 5 ingredient mini Oreo Cheesecakes
- Strawberry Cheesecake
Don't forget about National Cheesecake Day on July 30th!
🥜 Substitutions
If you are not a fan of the taste of After Eight or don't fancy small chocolate bites inside your cream cheese filling, replace them with peppermint extract.
The Oreos can be replaced with any brand of chocolate sandwich cookies.
If you can't get enough of the peppermint flavor, replace the regular Oreo cookies with mint Oreos.
🍽 Equipment
- Springform pan - ø 9-inch // 23 cm
- Parchment paper - for lining the springform pan
- Baking spray - for the baking pan
- Mixing bowls
- Food processor - used to chop the Oreo first and then the After Eight.
- Kitchen machine with a whisk attachment or electric mixer
- Wooden spoon
- Small pan - for melting the butter
- Spatula
- Cutting board and a sharp kitchen knife - to cut the Oreo cookies in half.
🌡 Storage
The cheesecake lasts up to four days in the fridge. If you want to keep it longer, we recommend cutting it into small portions and freezing it afterwards.
💭 Top tip
A gel food coloring will give you more vibrant colors, but water-based food coloring will work too.
Be sure the bowl and beaters are completely dry to get the best whipped cream results. Chilling the bowl, beaters, and cream for 10 minutes can help speed up the whipping process.
🙋🏻 FAQ
A cheesecake lasts up to four days in the fridge. If you want to keep it longer, we recommend cutting it into small portions and freezing it afterwards.
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Mint Chocolate Cheesecake Recipe
Equipment
- 9-Inch Springform Pan ø 9-inch // 23 cm
- Baking spray
- Kitchen machine with a whisk attachment or electric mixer
- Wooden spoon
- Small pan
- Sharp kitchen knife
Ingredients
Oreo Crust
- 20 Oreos or chocolate sandwich cookies
- 7 tablespoon Unsalted butter melted.
Mint Cheesecake Filling
- 16 oz Cream cheese softened
- 1 cup Confectioners' sugar
- 3 tablespoon Water
- 1 teaspoon Gelatin
- 1 cup Heavy cream
- 10 After Eight Mints or ½ teaspoon peppermint extract
- ½ teaspoon Vanilla extract
- ¼ teaspoon Green food coloring
Decor
- Whipping cream
- Oreo halves or After Eight
Instructions
Oreo Crust
- Break the Oreos into pieces and place them into a food processor. Process them for 20 seconds until the cookies turn into little crumbs.20 Oreos
- Empty the chopped cookies into a mixing bowl
- In the meantime, melt the butter in a small pan. Pour the melted butter on top of the Oreo cookie crumbs.7 tablespoon Unsalted butter
- Mix the melted butter with the Oreo crumbs using a wooden spoon until you get a sand-like texture and the crumbs stick to the sides.
- Cover the bottom of a 9-inch (23 cm) springform pan with parchment paper and spray it lightly with cooking spray.
- Firmly press the crust into the pan. Place the filled springform pan in the fridge while making the filling. This way, it has some time to set.
Mint Cheesecake Filling
- In a large bowl, beat the cream cheese until completely smooth, about 3 minutes.16 oz Cream cheese
- Add the confectioners' sugar and beat for 2-3 minutes until fluffy and smooth.1 cup Confectioners' sugar
- In the meantime, crush the After Eight candies with your food processor. Add those little mint chocolate chips by a spoonful to the cream cheese filling and combine well.10 After Eight Mints
- Pour the water into a small bowl and sprinkle the gelatin on top of the water. Allow it to sit for 5 minutes to bloom.3 tablespoon Water, 1 teaspoon Gelatin
- Microwave it for 30 seconds until the gelatin has melted.
- Pour the heavy cream and vanilla extract into a large mixing bowl.1 cup Heavy cream, ½ teaspoon Vanilla extract
- Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly mix in the gelatin mixture.
- Mix in the green food coloring, adding more drops to get your desired color.¼ teaspoon Green food coloring
- Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
Assemble
- Take the chilled Oreo crust out of the fridge.
- Scrape the mixture into the prepared crust and smooth the top with a spatula.
- Place the cake into the refrigerator and chill for at least four hours (preferably overnight) before serving.
- Garnish with whipped cream and halved cookie pieces if desired. Serve chilled.Whipping cream, Oreo halves
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Mitch says
This is so decadent. Love the addition of mint!
Stacey Olson says
I've never had mint in cheesecake, it sounds like the best idea ever!
Nora says
Yes, there are many skeptical, but I can really highly recommend it to you!
Mary says
I'd never made a no-bake cheesecake but this one drew me in. Sharing this with my granddaughter who loves cheesecake and does not cook. Thanks!
Megan Ellam says
Hot damn! This is so good. I have to freeze portions so I don't eat the lot.
DJ says
This was super easy to make yet it looks like I spent hours in the kitchen preparing it. A definite hot with the family.