Irresistible No Bake Mint Cheesecake - Pure Bliss!
A refreshing and easy no-bake mint cheesecake with a chocolate crust and creamy mint filling, topped with a rich chocolate ganache.
Ingredients
- 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.