Mint Oreo Cheesecake
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By Samantha Merritt
on Feb 16, 2018, Updated Feb 14, 2021 |
A creamy Mint Oreo Cheesecake served on a crisp Oreo cookie crust and made with no waterbath required! Top it off with a dark chocolate ganache and whipped cream for a decadent mint and chocolate treat!
Can you think of any dessert that’s more satisfying than a decadent slice of cheesecake?
This Mint Oreo Cheesecake takes this classically rich favorite and gives it a refreshing mint twist. Made with a creamy peppermint-flavored center that’s stuffed with Mint Oreo pieces, a crisp Oreo cookie crust, a thick chocolate fudge ganache, and light and airy whipped cream, this dessert is a surefire showstopper!
And while the green color is totally optional, wouldn’t it make for a great St. Patrick’s Day dessert!?
Tips for Making Perfect Cheesecake
- For best results and a cheesecake that’s not likely to crack, I recommend using all room-temperature ingredients. Set your cream cheese, sour cream, and eggs out to reach room temperature before mixing everything together.
- Don’t leave out the sour cream! I’ve mentioned this before in my no-bake cheesecake recipe — sour cream is what makes a cheesecake really taste like a cheesecake. This key ingredient gives your dessert that critical depth of flavor.
- This recipe does not use a water bath, but as some springform pans are known to leak I recommend wrapping the bottom of your springform pan with foil to prevent anything leaking into your oven.
- If you do end up with any cracks in your cheesecake, you can easily conceal them with a sweet dark chocolate ganache covering!
I like to top off my Mint Oreo Cheesecake with my easy homemade whipped cream, but if you’re feeling a little less ambitious then store-bought Cool Whip will work, too (or you can just omit the whipped cream!).
Enjoy!
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Chocolate Ganache (optional)
Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Set aside.
To prepare the crust, place butter in a microwave-safe bowl and heat until melted. Set aside.
Place classic Oreos in a food processor and pulse until cookies are pulverized to fine crumbs.
Pour cookie crumbs into melted butter and stir until well-combined. Press evenly into the bottom and up the sides of prepared pan. Set aside.
For Mint Oreo Cheesecake:
In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
Stir in sour cream and extracts.
Add eggs, one at a time, stirring until just combined after each addition (you don’t want to over-beat the eggs or the cheesecake will be more likely to crack).
Stir in food coloring, if using, until color is even.
Use a spatula to stir in Mint Oreos.
Pour evenly into springform pan over Oreo crust.
Bake on 350F for 40-45 minutes or until center is set but springs back to the touch (edges may just be beginning to turn golden brown).
Allow to cool to room temperature before transferring to refrigerator to chill completely (about 6 hours or overnight).
Once cheesecake has cooled, prepare ganache (if using).
Chocolate Ganache
Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.
*You may substitute Mint Oreos instead, but I found that to be a bit too much mint flavor for me!
**I recommend using "peppermint" extract, as "mint" extract tends to have more of a spearmint taste
Calories: 183kcalCarbohydrates: 18gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 86mgSodium: 70mgPotassium: 48mgSugar: 17gVitamin A: 430IUVitamin C: 0.2mgCalcium: 32mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.