Mint Oreo Cheesecake
Suggested Meal Time
Dessert (after lunch or dinner)
Estimated Calories
~420–450 calories per slice
Ingredients
For the Oreo Crust
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300 g (about 24 cookies) Oreo cookies
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100 g (7 tbsp) unsalted butter, melted
For the Mint Cheesecake Filling
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450 g (16 oz) cream cheese, softened
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200 ml (¾ cup) heavy whipping cream, cold
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120 g (½ cup) powdered sugar
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1 tsp vanilla extract
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1–1½ tsp peppermint extract (adjust to taste)
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A few drops green food coloring (optional)
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10–12 Oreo cookies, roughly chopped
For Decoration (Optional)
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Whipped cream or buttercream
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Mini Oreo cookies
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Cocoa powder or crushed Oreo crumbs
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Fresh mint leaves
Instructions
1. Make the Oreo Crust
Crush Oreo cookies into fine crumbs using a food processor or rolling pin.
Mix with melted butter until evenly combined.
Press the mixture firmly into the bottom of a springform pan (20–22 cm / 8–9 inch).
Refrigerate for at least 30 minutes to set.
2. Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, then beat until fully combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Add peppermint extract and green food coloring. Mix gently until evenly colored and flavored.
Fold in the chopped Oreo cookies.
3. Assemble the Cheesecake
Pour the mint cheesecake filling over the chilled Oreo crust.
Smooth the top with a spatula.
Cover and refrigerate for at least 4–6 hours, preferably overnight, until fully set.
4. Decorate
Pipe whipped cream or buttercream around the edges.
Dust the top lightly with cocoa powder or crushed Oreo crumbs.
Garnish with mini Oreos and fresh mint leaves.
5. Serve
Remove from the pan, slice with a clean, warm knife, and serve chilled.
Who This Dessert Is Good For
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Oreo lovers
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Mint chocolate fans
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Perfect for birthdays, parties, and special occasions
Energy-Saving Tip
This recipe can be made no-bake, saving oven energy. Chill overnight instead of baking.