No Bake Mint Chocolate Cheesecake

No bake mint chocolate cheesecake is an easy dessert if you don’t feel like turning on the oven! This no bake cheesecake is made with chocolate cookie crumbs, mint cookie cheesecake filling, whipped cream, and mint Oreo cookies! A slice of this cheesecake tastes just like mint chocolate ice cream.

Ingredients for No Bake Mint Chocolate Cheesecake

Chocolate cookie rust

• Chocolate sandwich cookies: I love using Mint Oreo Cookies for extra mint flavor. You can also use regular Oreo cookies or your favorite chocolate sandwich cookie. Keep some extras for decorating the cheesecake. Use a food processor to make small crumbs.
• Granulated sugar
• Salt
• Unsalted butter: Melted. You can use salted butter, just omit additional salt.

Mint cookie cheesecake filling

• Cream cheese: Full fat cream cheese softened to room temperature for easy creaming.
• Granulated sugar: For sweetness.
• Mint extract: Use regular mint extract as opposed to peppermint extract. Mint extract has a spearmint flavor.
• Vanilla extract: Pure vanilla extract adds a slight underlying vanilla flavor.
• Heavy cream: Heavy cream or heavy whipping cream will work equally as well.
• Powdered sugar: Whipped with the heavy cream, powdered sugar adds a bit more sweetness and gives the cheesecake filling great texture.
• Green gel food coloring: Optional but recommended. A little bit of food coloring gives the cheesecake a cool, minty appearance.
• Mint chocolate sandwich cookies: To add a bit of texture to the filling, roughly chopped Mint Oreo Cookies or chocolate sandwich cookies are added to the filling.

Whipped cream

• Heavy cream: Cold heavy cream or heavy whipping cream.
• Powdered sugar: To add a touch of sweetness.
• Vanilla extract: Pure vanilla extract adds a subtle vanilla flavor.

How to Make No Bake Mint Chocolate Cheesecake

Chocolate cookie crust

1. Combine the mint chocolate sandwich cookie crumbs, granulated sugar, salt, and melted butter.
2. Pour the crumbs into a cheesecake pan or springform pan lined with a parchment circle.
3. Spread the crumbs around the bottom and up the sides of the pan.
4. Use a flat-bottomed measuring cup or the bottom of a flat glass to firmly press the crumbs up the sides and along the bottom of the pan.
5. Chill the crust in the refrigerator for 30 minutes while you make the cheesecake filling.

No bake mint cookies and cream cheesecake filling

To make the cheesecake filling, I recommend using an electric hand mixer to a stand mixer fitted with a whisk attachment.

1. In a large bowl, cream together cream cheese, granulated sugar, mint extract, and vanilla extract. Add a drop or two of green food coloring to achieve your desired color.
2. In a separate medium bowl, whip heavy cream and powdered sugar until stiff peaks form.
3. Add the whipped cream to the cream cheese mixture and mix on the lowest speed until well-combined. Do not over mix.
4. Fold in chopped mint chocolate sandwich cookies.
5. Pour the cheesecake filling into the chilled crust and spread using a small offset spatula.
6. Chill the cheesecake for 6 hours or overnight.

Whipped cream

To make the whipped cream, I recommend using an electric hand mixer to a stand mixer fitted with a whisk attachment.

1. Combine heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form.
2. Spread or pipe the whipped cream onto the cheesecake. Garnish with additional mint chocolate sandwich cookies.