No Bake Mint Chocolate Cheesecake

A square image of a slice of mint cheesecake shot straight on looking at the point of the slice.

5 from 2 votes

This No Bake Mint Chocolate Cheesecake is an easy, no bake dessert with a crunchy chocolate cookie crust, and creamy, minty, cheesecake filling. It's delicious topped with whipped cream, and chocolate syrup.

Prep Time20

Cook Time0

Chilling Time8

Total Time8 20

Servings:

Calories: 443kcal

Equipment

Stand Mixer
Large Mixing Bowl

Ingredients

For the Oreo Cookie Crust:

28 Oreo chocolate sandwich cookies
6 TBS butter (melted - 1 stick)

For the Mint Cheesecake Filling:

16 oz cream cheese (softened - 2 blocked)
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
8 oz cool whip (thawed)
1/2 cup mini chocolate chips (+ more for topping if desired)

Instructions

For the Oreo Cookie Crust:

Using a food processor, pulse your Oreo cookies (including the filling) until they are a fine crumb.
Add the Oreo crumbs, and melted butter to a medium sized bowl. Stir it together until combined.
Pour the Oreo crumbs into a 9 inch springform pan and press down evenly to cover the bottom and slightly up the sides.
Put the pan into the refrigerator until firm, about 15 - 20 minutes.

For the Mint Cheesecake Filling:

Beat cream cheese for 2-3 minutes until nice and smooth, in a large bowl. Use a stand mixer, or hand mixer.
Add the sugar, vanilla extract, peppermint extract, and food coloring. Mix them together for another 2-3 minutes until nice and smooth.
Add in the cool whip, and gently fold it into the cream cheese mixture.
Gently stir in the mini chocolate chips.
Scoop the cheesecake mixture into the prepared crust. Spread it evenly to the edges, and across the top of the cheesecake to smooth.
When ready to serve remove the springform pan from the sides, and slice the cheesecake into slices to serve.
Serve topped with your choice of toppings, whipped cream, mini chocolate chips, chocolate syrup, etc.

Nutrition