Description
Mint Oreo Cheesecake is the ultimate indulgence for mint and chocolate lovers. With a crunchy Mint Oreo crust, a creamy mint-flavored filling, smooth chocolate ganache, and fluffy chocolate whipped cream, this decadent cheesecake is the perfect dessert for any special occasion or a sweet craving. Topped with Mint Oreos for a whimsical finish, it’s a showstopping treat that will leave everyone wanting more.
Ingredients
For the Oreo Crust:
- 2 cups Mint Oreo crumbs (about 20 Oreos)
- ¼ cup unsalted butter, melted
For the Mint Oreo Filling:
- 24 oz cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream, room temperature
- 1 1/2 tbsp mint extract
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 2 ¼ cups (210g) chopped Mint Oreos (about 15 Oreos)
- 1/2 cup (120ml) chocolate sauce (I used Smucker’s Chocolate Sundae Syrup)
- Green gel icing color, optional
For the Chocolate Ganache Topping:
- 4 oz (113g | 2/3 cup) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
For the Chocolate Whipped Cream:
- 1 cup (240ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
For Garnish (Optional):
- 8–10 Mint Oreos, cut in half
Instructions
For the Oreo Crust:
- Preheat your oven to 325°F (163°C).
- Crush the Mint Oreos into fine crumbs (about 2 cups). Mix with melted butter until fully combined.
- Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
For the Mint Oreo Filling:
- Lower the oven to 300°F (150°C).
- Beat cream cheese and sugar together until smooth, about 3-4 minutes.
- Add flour, sour cream, mint extract, and vanilla extract. Mix well.
- Add eggs one at a time, mixing after each addition.
- Fold in chopped Mint Oreos and chocolate sauce. Add green gel color if desired.
- Pour the filling over the cooled crust and bake for 50-60 minutes, until the center is set with a slight jiggle.
- Cool in the oven for 1 hour, then let cool completely on the counter.
- Refrigerate for at least 4 hours or overnight.
For the Chocolate Ganache Topping:
- Heat heavy cream in a saucepan until it simmers.
- Pour over chocolate chips in a heatproof bowl. Stir until smooth.
- Pour ganache over the cooled cheesecake and refrigerate for 30 minutes to set.
For the Chocolate Whipped Cream:
- Beat cold heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- Pipe or spread over the set cheesecake and garnish with Mint Oreos.
Serving:
- Slice and serve chilled. Enjoy the minty, chocolatey goodness!
Notes
- Variations: Add chopped mint chocolate chips to the filling, or swap Mint Oreos for regular Oreos. For a stronger mint flavor, drizzle mint syrup over the cheesecake.
- Storage/Reheating: Store in an airtight container in the fridge for up to 5 days. This cheesecake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American