No-Bake Chocolate Mint Cheesecake Recipe | Easy & Delicious

Try this easy no-bake chocolate mint cheesecake recipe! Creamy, rich, and refreshing with a perfect blend of chocolate and mint. Ideal for any occasion. Make it today!

Make this simple no-bake chocolate mint cheesecake at home. It’s a mint chocolate lover’s dream dessert! The creamy filling features rich chocolate and fresh mint flavors on a crunchy Oreo base. Perfect for quick treats or parties!

No-Bake Chocolate Mint Cheesecake Recipe | Easy & Delicious

This minty cheesecake recipe combines rich chocolate ganache with mint-infused cream cheese on a graham cracker crust. It reminds me of mint chocolate chip ice cream. Easy to make, this decadent dessert will be a hit with friends and family.

No oven is required for this beautiful Chocolate Mint Cheesecake. A crisp, chocolate cookie base, filled with smooth, creamy, and delightfully refreshing filling with pops of dark chocolate, topped with a rich and decadent chocolate ganache. This gorgeous cheesecake is surprisingly easy to make and doesn’t require gelatin to set. This great make ahead dessert is the perfect addition to your St. Patrick’s Day or Christmas dessert table.

Tips and variations for making this No-Bake Chocolate Mint Cheesecake Recipe:

● A family-sized bag of regular Oreos is enough to get you this crust. Pulse the cookies (even the filling) in a food processor until you have fine crumbs. Do not use the double-stuffed ones unless you are prepared to remove the filling of each one. You may want to consider mint Oreos!
● Wilton food coloring in Kelly Green was used to achieve the green color in this recipe. You can use any green food coloring you like.
● Get full-fat cream cheese – not 1/3 less fat, not spreadable, not neufchâtel.
● Cream cheese comes standard in an 8-ounce brick in the United States. You will need three (3) packages of cream cheese for this recipe. Ensure the cream cheese is softened to room temperature before using it. It is easier to beat softened cream cheese, and you will avoid lumps in your cheesecake batter. Cubing the cream cheese is a good idea.
● If you do not have peppermint extract, substitute creme de menthe.
● You want heavy whipping cream for this recipe. Here is a great definition of what heavy whipping cream is in the United States.
● In the United States, ½ cup butter = 1 stick.
● Butter in Baking: Essential Tips for Perfect Baked Goods
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● To make Chocolate Whipped Cream, add one (1) tablespoon of cocoa powder and two (2) tablespoons of granulated sugar slowly to 1½ cups of heavy whipping cream while beating on high.
● Store leftovers, covered, in the fridge for up to 5 days.
● You can freeze this cheesecake in an airtight container for up to 3 months. You can also leave it in the pan and wrap it with tin foil before wrapping that in plastic wrap. Thaw in the fridge when you are ready to serve.

You don’t always want to bake desserts, so here are some other no-bake cheesecake recipes you might enjoy:

● No-Bake Pumpkin Cheesecake Recipe
● No-Bake Cranberry Cheesecake Parfait Recipe
● No-Bake Rocky Road Cheesecake Recipe with Chocolate & Marshmallows

Other cheesecake recipes you might enjoy:

● Pecan Pie Cheesecake Recipe: Creamy and Delicious
● Tiramisu Cheesecake Recipe | Creamy Baked Classic Dessert
● Best Pumpkin Cheesecake Recipe with Pecan Crust
● The Best Baked Luscious Lemon Cheesecake Recipe
● Chocolate Cheesecake Recipe

No-Bake Chocolate Mint Cheesecake Recipe Ingredients:

For the Crust:

● 3 cups Oreo Cookie Crumbs
● ½ Unsalted Butter, melted

For the Cheesecake:

● 24 ounces Cream Cheese, room temperature
● 1½ cups Confectioners’ Sugar
● ¾ teaspoon Peppermint Extract
● 1 teaspoon Green Food Coloring
● 1¼ cup Heavy Whipping Cream
● ¾ cup Mini Chocolate Chips

For the Ganache:

● 4 ounces Semi-sweet Chocolate, chopped finely
● ¼ cup Heavy Whipping Cream

No-Bake Chocolate Mint Cheesecake Mise en Place:

● 8″ Springform Pan
● Parchment Paper
● Rubber Spatula
● Food Processor
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Electric Hand Mixer (electric mixer)
● Medium Mixing Bowl
● Small Microwave Safe Bowl
● Sharp Knife
● Serving Dish

No-Bake Chocolate Mint Cheesecake Recipe Directions:

1. Line the bottom of the springform pan with parchment paper. This is not 100% necessary but it makes for easier removal.
2. In a medium mixing bowl, stir together the cookie crumbs with the butter until it is the consistency of wet sand and sticks together when you press it between your fingers.

3. Press the crust into the bottom of the prepared springform pan and push up the sides of the pan. Use your fingers, the back of a spoon or the bottom of a drinking glass to push the crust down. If using a glass, spray the bottom with cooking spray so that the crust does not stick to it. Place the Oreo crust in the fridge or freezer to chill while you make the filling.

4. In the large bowl of a stand mixer, use the paddle attachment to beat the cream cheese on high until smooth and creamy.

5. Add the confectioners’ sugar and continue to beat until the sugar is incorporated and the mixture is smooth with no lumps.

6. Add the peppermint extract and green food coloring to the cream cheese mixture and continue to beat until mixed thoroughly.

7. In a separate large mixing bowl, beat the 1¼ cups of heavy whipping cream on high speed until stiff peaks form.

8. Add half of the whipped cream to the cream cheese mixture. Gently fold the whipped topping into the batter by hand using a rubber spatula. Try to do this carefully; you do not want to lose all the air in the whipped cream.

9. Add the mini chocolate chips to the cheesecake batter and continue folding until all the chips are evenly distributed.

10. Pour the mint cheesecake filling into the chilled crust and refrigerate for at least four (4) hours.

11. Once the cheesecake has chilled, it is time to start the ganache. Place the chopped chocolate in a small mixing bowl. Heat the heavy cream in the microwave on high for about 1 minute. Pour the hot cream over the chopped chocolate and let it stand for 5 minutes before whisking it smooth.

12. Let the chocolate cool for 5-6 minutes before gently spooning it over the top of the cheesecake.

13. Immediately place the chocolate mint cheesecake in the fridge to chill and harden for at least 30 minutes, up to overnight.

14. Once chilled, run a knife around the outside of the cheesecake and gently transfer it to a serving platter. The parchment paper will help the removal of the cheesecake. Serve chilled and top with chocolate whipped cream (optional_ and fresh mint leaves.

15. Store leftovers, covered or in an airtight container in the fridge for up to five (5) days.

Yield: 1

No-Bake Chocolate Mint Cheesecake Recipe | Easy & Delicious

Print

No-Bake Chocolate Mint Cheesecake Recipe | Easy & Delicious. Try this easy no-bake chocolate mint cheesecake recipe! Creamy, rich, and refreshing with a perfect blend of chocolate and mint. Ideal for any occasion. Make it today!

Prep Time 40 minutes

Additional Time 5 hours

Total Time 5 hours 40 minutes

Ingredients

For the Crust:

• 3 cups Oreo Cookie Crumbs
• ½ Unsalted Butter, melted

For the Cheesecake:

• 24 ounces Cream Cheese, room temperature
• 1½ cups Confectioners' Sugar
• ¾ teaspoon Peppermint Extract
• 1 teaspoon Green Food Coloring
• 1¼ cup Heavy Whipping Cream
• ¾ cup Mini Chocolate Chips

For the Ganache:

• 4 ounces Semi-sweet Chocolate, chopped finely
• ¼ cup Heavy Whipping Cream

Instructions

Line the bottom of the springform pan with parchment paper. This is not 100% necessary but it makes for easier removal.

In a medium mixing bowl, stir together the cookie crumbs and butter until the mixture is the consistency of wet sand and sticks together when you press it between your fingers.

Press the crust into the bottom of the prepared springform pan and push up the sides of the pan. Use your fingers, the back of a spoon, or the bottom of a drinking glass to push the crust down. If using a glass, spray the bottom with cooking spray so the crust does not stick to it. Place the Oreo crust in the fridge or freezer to chill while you make the filling.

In the large bowl of a stand mixer, use the paddle attachment to beat the cream cheese on high until smooth and creamy.

Add the confectioners' sugar and continue to beat until the sugar is incorporated and the mixture is smooth with no lumps.

Add the peppermint extract and green food coloring to the cream cheese mixture and continue to beat until mixed thoroughly.

In a separate large mixing bowl, beat the 1¼ cups of heavy whipping cream on high speed until stiff peaks form.

Add half of the whipped cream to the cream cheese mixture. Gently fold the whipped topping into the batter by hand using a rubber spatula. Try to do this carefully; you do not want to lose all the air in the whipped cream.

Add the mini chocolate chips to the cheesecake batter and continue folding until all the chips are evenly distributed.

Pour the mint cheesecake filling into the chilled crust and refrigerate for at least four (4) hours.

Once the cheesecake has chilled, it is time to start the ganache. Place the chopped chocolate in a small mixing bowl. Heat the heavy cream in the microwave on high for about 1 minute. Pour the hot cream over the chopped chocolate and let it stand for 5 minutes before whisking it smooth.

Let the chocolate cool for 5-6 minutes before gently spooning it over the top of the cheesecake.

Immediately place the chocolate mint cheesecake in the fridge to chill and harden for at least 30 minutes, up to overnight.

Once chilled, run a knife around the outside of the cheesecake and gently transfer it to a serving platter. The parchment paper will help with the removal of the cheesecake. Serve chilled and top with chocolate whipped cream (optional_ and fresh mint leaves.

Leftovers can be stored covered or in an airtight container in the fridge for up to five (5) days.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 41gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 92mgSodium: 272mgCarbohydrates: 46gFiber: 2gSugar: 36gProtein: 6g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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