No-Bake Mint Chocolate Chip Cheesecake

This No-Bake Mint Chocolate Chip Cheesecake is full of creamy mint-flavored cheesecake sprinkled with chocolate chips in a chocolate crust. This easy recipe is sure to be a favorite!

Mint Chocolate Chip

When it comes to dessert recipes, one of the best flavor combos will forever be mint and chocolate. It’s right up there with peanut butter and chocolate in my book. Judging by how popular this dessert is when we share it with friends or family, it’s safe to safe lots of people enjoy this flavor profile!

While this no-bake cheesecake is the perfect treat when you need festive Christmas recipes or quick and easy St. Patrick’s Day recipes, our family enjoys this luscious, minty dessert throughout the year!

I love that this recipe requires no baking and comes together relatively quickly. Honestly, the hardest part is letting it chill in the fridge a few hours before being able to dig in!

How to make Mint Chocolate Cheesecake

Ingredients for the crust

• Oreo chocolate sandwich cookies
• unsalted butter – you can also use salted butter if you prefer

Ingredients for the filling

• cream cheese – it’s best to use full-fat cream cheese as it provides better structure and tends to be firmer than light or low-fat varieties
• granulated sugar – you can also use sugar substitutes. Be sure to read your package for how to substitute equal amounts for sugar.
• powdered sugar – again, you can also use powder sugar substitutes. Be sure to read your package for how to substitute equal amounts for sugar.
• vanilla extract – pure vanilla extract is best, but imitation will work in a pinch.
• peppermint extract
• heavy whipping cream – you can substitute thawed whipped topping (Cool Whip)
• green gel food coloring, optional – pink would be a fun color for Christmastime! 😍
• mini chocolate chips

Instructions

• Place the Oreos in a food processor, process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.

• In a large bowl, whip the cream cheese with an electric hand mixer. Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
• Use your hand mixer to whip the heavy cream to stiff peaks in a medium bowl, and do not overwhip.
• Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.

1. Color the cheesecake filling with green gel food coloring to your desired color, or leave it out. Fold it in gently. Fold in the chocolate chips.
2. Add the filling to the crust and smooth out the top. Add more chocolate chips on top if desired. Cover and place in the fridge for at least 8 hours or overnight if you can.
3. Take off the outer attachment of the pan, slice, and serve with toppings or as is.

No-Bake Mint Chocolate Chip Cheesecake FAQs

Recipe Tips

• I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place when making the crust.
• Instead of an electric hand mixer, you can also prepare the filling with a stand mixer with a paddle attachment.
• You can omit the food coloring entirely if you prefer.
• A little bit of food coloring goes a long way.
• Additional topping ideas – whipped cream, chocolate chips, chocolate syrup, Andes mints, mint Oreos, or more cookie crumbs.
• Be sure to keep this cheesecake refrigerated right up until serving, and be sure to refrigerate any leftovers. If left out for more than an hour, it may begin to wilt some.
• Try it frozen – it’s also amazing frozen!!
• Since peppermint extracts are more potent than others, I like to start with just 1/4-teaspoon of peppermint extract. You will be surprised how much mint flavor you get from so little extract.
• You can substitute about 2-1/2 to 3 cups of thawed whipped topping in place of the heavy whipping cream.

Other recipes you may enjoy

• Chocolate Mint Donuts
• Holiday Peppermint Cake
• Chocolate Chip Cheesecake Bars
• Loaded Leprechaun Minty Mint Bark
• Easy Chocolate Frosting

4.57 from 16 votes

Servings: 12 servings

No-Bake Mint Chocolate Chip Cheesecake

By Jamie Sherman

This No-Bake Mint Chocolate Chip Cheesecake is full of creamy mint-flavored cheesecake sprinkled with chocolate chips in a chocolate crust. This easy recipe is sure to be a favorite!

Prep: 20 minutes mins

Chilling Time: 8 hours hrs

Total: 8 hours hrs 20 minutes mins

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Equipment

• food processor
• measuring cups and spoons
• measuring cups and spoons
• rubber spatula or wooden spoon
• stand mixer
• hand mixer
• mixing bowl
• springform pan

Ingredients 

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For the crust:

• ▢ 30 Oreo chocolate sandwich cookies
• ▢ 7 tablespoons unsalted butter, melted

For the filling:

• ▢ 24 ounces cream cheese, softened
• ▢ ½ cup granulated sugar
• ▢ ¾ cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon peppermint extract
• ▢ 1 ¼ cups heavy whipping cream
• ▢ green gel food coloring, optional
• ▢ ½ cup mini chocolate chips

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Instructions 

• Place the Oreos in a food processor, process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.
• In a large bowl, whip the cream cheese with an electric hand mixer. Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
• Use your hand mixer to whip the heavy cream to stiff peaks in a medium bowl, and do not overwhip.
• Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor. Color the cheesecake filling with green gel food coloring to your desired color, or leave it out. Fold it in gently. Fold in the chocolate chips.
• Add the filling to the crust and smooth out the top. Add more chocolate chips on top if desired. Cover and place in the fridge for at least 8 hours or overnight if you can.
• Take off the outer attachment of the pan, slice, and serve with toppings or as is.

Notes

• I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place when making the crust.
• Instead of an electric hand mixer, you can also prepare the filling with a stand mixer with a paddle attachment.
• You can omit the food coloring entirely if you prefer.
• A little bit of food coloring goes a long way.
• Additional topping ideas – whipped cream, chocolate chips, chocolate syrup, Andes mints, mint Oreos, or more cookie crumbs.
• Be sure to keep this cheesecake refrigerated right up until serving, and be sure to refrigerate any leftovers. If left out for more than an hour, it may begin to wilt some.
• Try it frozen – it’s also amazing frozen!!
• Since peppermint extracts are more potent than others, I like to start with just 1/4-teaspoon of peppermint extract. You will be surprised how much mint flavor you get from so little extract.
• You can substitute about 2-1/2 to 3 cups of thawed whipped topping in place of the heavy whipping cream.

Nutrition

Serving: 1slice, Calories: 575kcal, Carbohydrates: 45g, Protein: 6g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 104mg, Sodium: 303mg, Potassium: 169mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1347IU, Vitamin C: 0.2mg, Calcium: 88mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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