Easy no bake Mint Chocolate Cheesecake that is a chocolate mint lovers dream! Made with a easy crushed Oreo crust.
Picture a decadent mint chocolate cheesecake that will transport your taste buds to a world of pure indulgence. This heavenly dessert combines the refreshing essence of mint with the irresistible richness of chocolate, creating a truly divine flavor combination. The creamy texture of the cheesecake is perfectly balanced, providing a smooth and velvety experience with every bite.
Imagine being greeted by a luscious green color and a delightful aroma of mint that permeates the air. As you take your first forkful, the intense chocolatey goodness takes over, engulfing your senses with its deep and satisfying taste. The marriage of these two flavors is nothing short of perfection, creating a symphony of delight in your mouth.
Moreover, this mint chocolate cheesecake is not just a treat for the taste buds, but for the eyes as well. Its elegant appearance, garnished with a sprinkle of chocolate shavings or a scattering of mint leaves, makes it a true showstopper. Just imagine it gracing your holiday table, eliciting gasps of admiration from your guests.
What makes this cheesecake even more special is its ability to cater to different dietary needs. It can be easily transformed into an allergen-friendly dessert by using gluten-free Oreos, lactose-free cream cheese, and whipped cream alternatives. This inclusivity ensures that everyone can partake in the joy of indulging in this delectable treat.
In summary, this mint chocolate cheesecake is a sensational creation that combines the captivating flavors of mint and chocolate in a smooth and creamy dessert. Its beauty and versatility make it a perfect choice for any occasion, whether you’re looking to impress your loved ones or simply treat yourself to a moment of pure bliss.
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INGREDIENTS YOU NEED TO MAKE CHOCOLATE MINT CHEESECAKE
Chocolate Crust:
- 2 cups Oreos crushed, gluten free if needed
- 4 tbsp unsalted butter
Filling:
- 28 oz cream cheese
- 1 cup powdered sugar
- 2 1/2 cups whipped cream
- few drops green food coloring
- 1/4 to 1/2 tsp peppermint extract
- 1 cup mini chocolate chips
- Regular or chocolate whipped cream for garnish
Instructions To Make Gluten Free Mint Chocolate Cheesecake
- Add your crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
- Press your Oreo cookie mixture into the bottom of a 9 inch spring form pan and up the sides of the pan about 2/3 up the pan. Chill in the fridge while you make the cheesecake filling.
- Add your cream cheese and powdered sugar to a large bowl and whip until smooth.
- Fold in your whipped cream and 2-3 drops of your green food coloring, or to desired color.
- Add your peppermint extract and mini chocolate chips, fold them in just until combined.
- Pour your cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
- Chill the cheesecake for 12 hours in the fridge before serving, enjoy!
Gluten Free Mint Chocolate Cheesecake
Ingredients
Chocolate Crust:
- 2 cups Oreos crushed, gluten free if needed
- 4 tbsp unsalted butter
Chocolate Mint Cheesecake Filling:
- 28 oz cream cheese
- 1 cup powdered sugar
- 2 1/2 cups whipped cream
- few drops green food coloring
- 1/4 to 1/2 tsp peppermint extract
- 1 cup mini chocolate chips
- Regular or chocolate whipped cream for garnish
Instructions
- Add your crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
- Press your Oreo cookie mixture into the bottom of a 9 inch spring form pan and up the sides of the pan about 2/3 up the pan. Chill in the fridge while you make the cheesecake filling.
- Add your cream cheese and powdered sugar to a large bowl and whip until smooth.
- Fold in your whipped cream and 2-3 drops of your green food coloring, or to desired color.
- Add your peppermint extract and mini chocolate chips, fold them in just until combined.
- Pour your cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
- Chill the cheesecake for 12 hours in the fridge before serving, enjoy!
Nutrition
Frequently Asked Questions
Yes! you can freeze this cheesecake for up to 4 months.
Store in an airtight container in your fridge for up to 3 days or freeze in a shallow airtight container for up to 4 months.
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- Gluten Free Cakes & Pies.
OMG!! Thank you for my new favorite cheesecake!
So happy you love this recipe!
Silly question do you use store bought whipped cream like reddi whip or cool whip? Or homemade ?
Not a silly question at all! I used cool whip, homemade would also work.