Description
A refreshing and easy no-bake mint cheesecake with a chocolate crust and creamy mint filling, topped with a rich chocolate ganache.
Ingredients
Scale
- 2 Chocolate Oreo Pie Crusts (store-bought or homemade)
- 24 Mint Oreo Cookies or Girl Scout Thin Mints, divided
- 3 packages cream cheese, softened (8 ounces each)
- 1 can sweetened condensed milk (14 ounces)
- 5 drops green food coloring (optional)
- 1 teaspoon mint extract
- 12 ounces Cool Whip, thawed, divided
- 1 cup semi-sweet chocolate chips
- 5 tablespoons heavy whipping cream
Instructions
- Crush 12 Mint Oreo cookies and press into the bottom of each pie crust.
- Beat cream cheese until smooth. Add sweetened condensed milk, mint extract, and food coloring (if using). Mix well.
- Fold in 8 ounces of Cool Whip until fully combined.
- Pour filling into pie crusts and smooth the top.
- Refrigerate for at least 4 hours or until set.
- For the topping, heat chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Spread chocolate ganache over the cheesecakes.
- Top with remaining Cool Whip and crushed Mint Oreo cookies.
- Chill for another 30 minutes before serving.
Notes
- Use homemade Oreo crust by blending 24 Oreos with 6 tablespoons melted butter.
- Adjust mint extract to taste.
- For a stronger green color, add more food coloring.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
Keywords: no bake mint cheesecake, easy dessert, mint chocolate cheesecake