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Mint Oreo Cheesecake


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  • Author: Julia
  • Total Time: 5 hours (including cooling and refrigeration)
  • Yield: 12 servings
  • Diet: Vegetarian

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):

  • 810 Mint Oreos, cut in half

Instructions

For the Oreo Crust:

  1. Preheat your oven to 325°F (163°C).
  2. Crush the Mint Oreos into fine crumbs (about 2 cups). Mix with melted butter until fully combined.
  3. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

For the Mint Oreo Filling:

  1. Lower the oven to 300°F (150°C).
  2. Beat cream cheese and sugar together until smooth, about 3-4 minutes.
  3. Add flour, sour cream, mint extract, and vanilla extract. Mix well.
  4. Add eggs one at a time, mixing after each addition.
  5. Fold in chopped Mint Oreos and chocolate sauce. Add green gel color if desired.
  6. Pour the filling over the cooled crust and bake for 50-60 minutes, until the center is set with a slight jiggle.
  7. Cool in the oven for 1 hour, then let cool completely on the counter.
  8. Refrigerate for at least 4 hours or overnight.

For the Chocolate Ganache Topping:

  1. Heat heavy cream in a saucepan until it simmers.
  2. Pour over chocolate chips in a heatproof bowl. Stir until smooth.
  3. Pour ganache over the cooled cheesecake and refrigerate for 30 minutes to set.

For the Chocolate Whipped Cream:

  1. Beat cold heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
  2. Pipe or spread over the set cheesecake and garnish with Mint Oreos.

Serving:

  1. 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