Get ready to indulge in a refreshingly cool and decadent treat that requires zero oven time! This No Bake Mint Chocolate Chip Cheesecake combines the beloved flavor duo of mint and chocolate in a silky-smooth cheesecake that’s perfect for warm weather entertaining or anytime you’re craving something special without heating up the kitchen.
The vibrant mint green color studded with chocolate chips creates a dessert that’s as visually appealing as it is delicious. With its creamy texture, chocolate cookie crust, and refreshing mint flavor, this cheesecake offers the perfect balance of richness and lightness that will have everyone asking for seconds.
Why You’ll Love This
- No baking required – perfect for hot summer days or when you don’t want to use the oven
- Quick prep time of just 45 minutes, plus chilling time
- Beautiful mint green color makes for an impressive presentation
- Make-ahead friendly – actually tastes better when prepared a day in advance
- Perfectly portioned for 4 servings, ideal for small gatherings
Ingredients
- 30 Oreo cookies, whole
- 7 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened (3 packages)
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (or more to taste)
- 1 1/4 cups heavy whipping cream
- Green gel food coloring, as needed
- 1/2 cup mini chocolate chips, plus extra for topping if desired
Instructions
- Place the whole Oreo cookies (filling included) in a food processor and process until they form fine crumbs. Drizzle in the melted butter and stir with a spoon to ensure all crumbs are evenly coated.
- Press the buttered crumbs firmly into the bottom and up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup or glass to pack the crumbs down tightly. Place the crust in the freezer while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and mix until well incorporated. Add the powdered sugar, vanilla extract, and peppermint extract, then mix again until fully combined and smooth.
- In a separate medium bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to over-whip. The cream should hold its shape when the beaters are lifted.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, until no white streaks remain. Taste the mixture and add more peppermint extract if you prefer a stronger mint flavor.
- Add a small amount of green gel food coloring and gently fold it in until the filling reaches your desired shade of green. Remember, a little goes a long way. Then fold in the mini chocolate chips, distributing them evenly throughout the filling.
- Remove the crust from the freezer and pour the filling into it, smoothing the top with a spatula. Sprinkle additional mini chocolate chips on top if desired. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- When ready to serve, carefully remove the sides of the springform pan. For clean slices, run a knife under hot water, wipe dry, and then cut. Serve as is or with your favorite toppings like whipped cream or chocolate sauce.
Tips & Variations
- For a more intense mint flavor, add an extra 1/4 teaspoon of mint extract, but be careful not to overdo it.
- Chocolate sandwich cookies (like Oreos) work perfectly for the crust – just remove the filling first.
- For an adults-only version, add 1 tablespoon of crème de menthe liqueur to the filling.
- Substitute white chocolate chips for a different flavor profile.
- Make individual servings in small glasses or ramekins for an elegant presentation.
- For a firmer cheesecake, add 1 envelope of unflavored gelatin dissolved in 2 tablespoons hot water.
Serving Suggestions
This No Bake Mint Chocolate Chip Cheesecake pairs beautifully with a drizzle of warm chocolate sauce or a dollop of lightly sweetened whipped cream. For a complete dessert experience, serve alongside fresh berries or a scoop of vanilla ice cream to complement the mint chocolate flavors.
For a festive touch, serve with a cup of hot coffee or espresso to balance the coolness of the mint, or make it extra special with a glass of dessert wine for an elegant after-dinner treat.
Notes
- Store covered in the refrigerator for up to 3 days.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- Cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
- The cheesecake should be firmly set but still have a slight jiggle in the center when ready.
FAQs
Can I use regular chocolate chips instead of mini chips?
Yes, you can use regular-sized chocolate chips, but mini chips distribute more evenly throughout the filling and provide a better texture in each bite.
Why isn’t my cheesecake setting properly?
Make sure your cream cheese is fully softened and your heavy cream is properly whipped to stiff peaks. If still having trouble, refrigerate longer or consider adding gelatin as mentioned in the variations.
Can I make this without food coloring?
Absolutely! The green color is purely for visual appeal and doesn’t affect the flavor at all.
Is there a non-dairy alternative for this recipe?
Yes, you can substitute dairy-free cream cheese and coconut cream (chilled and whipped) for a non-dairy version, though the texture may be slightly different.
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