Go Back
+ servings
recipe
recipe
4 from 6 votes
click the stars to rate!

No Bake Mint Chocolate Cheesecake

Prep Time 35 minutes
Chill Time 6 hours 30 minutes
Yield: 12 servings
No bake mint chocolate cheesecake is an easy dessert if you don't feel like turning on the oven! Chocolate cookie crumbs, no bake mint cookie cheesecake filling, whipped cream, and mint Oreo cookies! If you need a treat for St. Patrick's Day or just because, this is it!

Equipment

  • 8-inch cheesecake pan or springform pan
  • Electric hand mixer or stand mixer fitted with a whisk attachment

Ingredients 

Chocolate Cookie Crust

  • 3 cups mint chocolate sandwich cookie crumbs
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • ½ cup unsalted butter melted

Mint Cookie Cheesecake Filling

  • 16 oz cream cheese room temperature
  • cup granulated sugar
  • 2 tsp mint extract
  • 1 tsp vanilla extract
  • 1-2 drops green gel food coloring optional
  • 1 cup heavy cream
  • ¾ cup powdered sugar
  • ½ cup mint chocolate sandwich cookies chopped

Vanilla Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

Mint Chocolate Cookie Crust

  • In a bowl, combine mint chocolate sandwich cookie crumbs, granulated sugar, salt, and melted butter. Stir to combine.
  • Pour cookie crumbs into a cheesecake pan or springform pan lined with a parchment paper circle on the bottom.
  • Using a flat-bottomed measuring cup or drinking glass, gently press the cookie crumbs along the bottom and up the sides of the pan. Once the crumbs are evenly distributed, press the crumbs more firmly so the crust holds together.
  • Chill the crust for 30 minutes until firm. While the crust is chilling, make the cheesecake filling.

No Bake Mint Cookie Cheesecake Filling

  • In a mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk attachment, cream together softened cream cheese, granulated sugar, mint extract, vanilla extract and a drop of green gel food coloring (optional).
  • Mix on medium speed until the mixture is smooth. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
  • In a separate bowl, combine heavy cream and powdered sugar. With an electric hand mixer, whip the heavy cream until stiff peaks form.
  • Add the whipped cream to the cream cheese mixture. Mix on low speed until well combined and smooth. Do not over mix.
  • Use a mixing spatula to fold in chopped mint chocolate cookies until well dispersed throughout the filling.
  • Pour the cheesecake filling into the chilled chocolate cookie crust and spread evenly using an offset spatula.
  • Wrap in plastic wrap and chill for at least 6 hours or overnight.

Vanilla Whipped Cream

  • In a mixing bowl with an electric hand mixer or bowl of a stand mixer fitted with a whisk attachment, combine heavy cream, powdered sugar, and vanilla extract.
  • Whip the heavy cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape but still be soft and smooth.
  • Top the chilled cheesecake with the whipped cream. Spread with an offset spatula and/or pipe on using your favorite piping tip! Add additional mint chocolate sandwich cookies for garnish if desired.

Notes

No bake mint chocolate cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. 
If you are making the cheesecake ahead of time, I recommend making the whipped cream frosting the day that you will be serving the cheesecake to prevent the whipped cream from wilting.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.


Made This Recipe?

Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight