Mint Oreo Cheesecake

A creamy Mint Oreo Cheesecake served on a crisp Oreo cookie crust and made with no waterbath required!  Top it off with a dark chocolate ganache and whipped cream for a decadent mint and chocolate treat!

Mint Oreo Cheesecake! This is so easy to make, no waterbath required!

Can you think of any dessert that’s more satisfying than a decadent slice of cheesecake?

This Mint Oreo Cheesecake takes this classically rich favorite and gives it a refreshing mint twist.  Made with a creamy peppermint-flavored center that’s stuffed with Mint Oreo pieces, a crisp Oreo cookie crust, a thick chocolate fudge ganache, and light and airy whipped cream, this dessert is a surefire showstopper!

And while the green color is totally optional, wouldn’t it make for a great St. Patrick’s Day dessert!?

Mint Oreo Cheesecake!

Tips for Making Perfect Cheesecake

  • For best results and a cheesecake that’s not likely to crack, I recommend using all room-temperature ingredients.  Set your cream cheese, sour cream, and eggs out to reach room temperature before mixing everything together.
  • Don’t leave out the sour cream! I’ve mentioned this before in my no-bake cheesecake recipe — sour cream is what makes a cheesecake really taste like a cheesecake.  This key ingredient gives your dessert that critical depth of flavor.
  • This recipe does not use a water bath, but as some springform pans are known to leak I recommend wrapping the bottom of your springform pan with foil to prevent anything leaking into your oven.
  • If you do end up with any cracks in your cheesecake, you can easily conceal them with a sweet dark chocolate ganache covering!

A creamy Mint Oreo Cheesecake, topped with chocolate ganache and whipped cream!

I like to top off my Mint Oreo Cheesecake with my easy homemade whipped cream, but if you’re feeling a little less ambitious then store-bought Cool Whip will work, too (or you can just omit the whipped cream!).

Enjoy!

Mint Oreo Cheesecake

Prep Time 30 minutes
Cook Time 45 minutes
Servings 12 slices
A creamy Mint Oreo Cheesecake served on a crisp Oreo cookie crust and made with no waterbath required! Top it off with a dark chocolate ganache and whipped cream for a decadent mint and chocolate treat!

Ingredients

Oreo Crust

  • 4 Tablespoons butter
  • 25 classic Oreo cookies*

Mint Oreo Cheesecake

  • 4 8 oz packages cream cheese softened
  • 1 cup sugar
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract**
  • 4 large eggs room temperature preferred
  • Green food coloring optional (I recommend using gel food colorings as they are much more vibrant, I only needed 2 drops for this whole cheesecake)
  • 15 broken Mint Oreos these should be broken into pieces, but not crushed into fine crumbs

Chocolate Ganache (optional)

  • 1 1/3 cup semisweet or dark chocolate chips
  • 1/2 cup heavy cream
  • Whipped Cream for topping (optional)

Instructions

  1. Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Set aside.
  2. To prepare the crust, place butter in a microwave-safe bowl and heat until melted. Set aside.
  3. Place classic Oreos in a food processor and pulse until cookies are pulverized to fine crumbs.
  4. Pour cookie crumbs into melted butter and stir until well-combined. Press evenly into the bottom and up the sides of prepared pan. Set aside.

For Mint Oreo Cheesecake:

  1. In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
  2. Stir in sour cream and extracts.
  3. Add eggs, one at a time, stirring until just combined after each addition (you don’t want to over-beat the eggs or the cheesecake will be more likely to crack).
  4. Stir in food coloring, if using, until color is even.
  5. Use a spatula to stir in Mint Oreos.
  6. Pour evenly into springform pan over Oreo crust.
  7. Bake on 350F for 40-45 minutes or until center is set but springs back to the touch (edges may just be beginning to turn golden brown).
  8. Allow to cool to room temperature before transferring to refrigerator to chill completely (about 6 hours or overnight).
  9. Once cheesecake has cooled, prepare ganache (if using).

Chocolate Ganache

  1. Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.

  2. Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.

Recipe Notes

*You may substitute Mint Oreos instead, but I found that to be a bit too much mint flavor for me!
**I recommend using "peppermint" extract, as "mint" extract tends to have more of a spearmint taste

Nutrition Facts
Mint Oreo Cheesecake
Amount Per Serving
Calories 183 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 86mg29%
Sodium 70mg3%
Potassium 48mg1%
Carbohydrates 18g6%
Sugar 17g19%
Protein 2g4%
Vitamin A 430IU9%
Vitamin C 0.2mg0%
Calcium 32mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

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  1. For the first time, I asked my son what dessert he wanted for Thanksgiving. He decided a cheesecake, so I did a google search for him to look at pictures. He spotted yours and wouldn’t budge! It turns out he knew exactly what he was doing! It is so rich and creamy. The peppermint is not overpowering. Also, Oreo thins worked great to add the green coloring highlights without needing to add food coloring. I am definitely keeping this recipe as a base cheesecake recipe for the future!

  2. I’m looking to make this recipe for a large group of people in the form of cheesecake bars. Do you have any advice for recipe size or crust/cheesecake ratio if I want to use a 13×9 baking dish rather than the springform pan?

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