Mint Oreo Cheesecake

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Slice of Mint Oreo Cheesecake with mint garnish and Oreo crumbles
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Mint Oreo Cheesecake

If you’re looking for a delightful dessert that combines the rich flavors of cheesecake with the iconic taste of Mint Oreos, look no further than this Mint Oreo Cheesecake. It’s a perfect treat for mint lovers and a showstopper for any gathering.

Why Make This Recipe

This Mint Oreo Cheesecake is not just delicious; it’s a breeze to make. With a creamy filling and a crunchy crust, each bite is a blend of textures and flavors that will please your taste buds. It’s ideal for birthdays, holidays, or just a sweet treat after dinner. Plus, it’s a crowd favorite, making it a great recipe to share with friends and family.

How to Make Mint Oreo Cheesecake

Ingredients

  • 2 cups Mint Oreo crumbs (about 20 Oreos)
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream, room temperature
  • 1 1/2 tablespoons mint extract
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 1/4 cups chopped Mint Oreos (about 15 Oreos)
  • 1/2 cup chocolate sauce
  • 4 oz semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream
  • 1 cup heavy whipping cream, cold
  • 4 tablespoons powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 8-10 Mint Oreos, cut in half, optional

Directions

Step 1: Make the Crust

Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. In a bowl, combine the Mint Oreo crumbs and melted butter. Press this mixture into the bottom of the pan and bake for 10 minutes. Once done, set aside to cool and cover the outside of the pan with aluminum foil.

Step 2: Make the Filling

Lower the oven temperature to 300°F (148°C). In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Add in the sour cream, mint extract, and vanilla extract, mixing well. Then, add the eggs one at a time, mixing slowly after each addition. Pour one-third of the filling into the crust and sprinkle with chopped Mint Oreos. Drizzle with chocolate sauce before adding the remaining filling. Bake the cheesecake in a water bath for 1 hour and 10-20 minutes. Turn off the oven and let it cool for 30 minutes with the door closed. Crack the door for another 30 minutes before refrigerating it.

Step 3: Add the Topping

Carefully remove the cheesecake from the pan and place it on a serving platter. Make a ganache by pouring hot cream over the chocolate chips. Whisk until smooth, let it cool slightly, and pour it evenly over the cheesecake.

Step 4: Make the Chocolate Whipped Cream

In another bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract. Whip until stiff peaks form. Use a piping bag to decorate the cheesecake with the whipped cream and top with optional halved Mint Oreos.

Step 5: Chill and Serve

Refrigerate your Mint Oreo Cheesecake until you’re ready to serve. It’s best enjoyed within 4-5 days.

How to Serve Mint Oreo Cheesecake

Slice the cheesecake into wedges to serve. You can garnish each slice with extra whipped cream or halved Mint Oreos for a fun, decorative touch. Serve it with a drizzle of chocolate sauce for added sweetness.

How to Store Mint Oreo Cheesecake

Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 4-5 days. If you want, you can freeze slices for a longer shelf life. Just wrap them tightly and place them in a freezer-safe container for up to 2 months.

Tips to Make Mint Oreo Cheesecake

  • Make sure all your ingredients, especially the cream cheese and sour cream, are at room temperature for easier mixing.
  • Use a water bath when baking to prevent cracks in your cheesecake and to ensure even cooking.
  • Chill the cheesecake for several hours or overnight for the best flavor and texture.

Variation

You can swap Mint Oreos for regular Oreos if you prefer a classic cheesecake flavor. For a chocolate twist, add a layer of brownie or chocolate cake at the bottom before adding the cheesecake filling.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! It’s actually best to prepare it a day or two in advance to allow the flavors to meld together.

2. Can I use a different type of cookie for the crust?
Absolutely! You can substitute Mint Oreos with other types of cookies like chocolate sandwich cookies or graham crackers.

3. How do I know when the cheesecake is done?
The edges should be set, but the center will still have a slight jiggle. It will firm up as it cools.

Print
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Mint Oreo Cheesecake

  • Author: krmibk110
  • Total Time: 100 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert combining rich cheesecake flavors with Mint Oreos, perfect for mint lovers.

Ingredients

Scale
  • 2 cups Mint Oreo crumbs (about 20 Oreos)
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream, room temperature
  • 1 1/2 tablespoons mint extract
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 1/4 cups chopped Mint Oreos (about 15 Oreos)
  • 1/2 cup chocolate sauce
  • 4 oz semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream
  • 1 cup heavy whipping cream, cold
  • 4 tablespoons powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 8–10 Mint Oreos, cut in half, optional

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. In a bowl, combine the Mint Oreo crumbs and melted butter. Press this mixture into the bottom of the pan and bake for 10 minutes. Once done, set aside to cool and cover the outside of the pan with aluminum foil.
  2. Lower the oven temperature to 300°F (148°C). In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Add in the sour cream, mint extract, and vanilla extract, mixing well. Then, add the eggs one at a time, mixing slowly after each addition. Pour one-third of the filling into the crust and sprinkle with chopped Mint Oreos. Drizzle with chocolate sauce before adding the remaining filling. Bake the cheesecake in a water bath for 70-80 minutes. Turn off the oven and let it cool for 30 minutes with the door closed. Crack the door for another 30 minutes before refrigerating it.
  3. Carefully remove the cheesecake from the pan and place it on a serving platter. Make a ganache by pouring hot cream over the chocolate chips. Whisk until smooth, let it cool slightly, and pour it evenly over the cheesecake.
  4. In another bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract. Whip until stiff peaks form. Use a piping bag to decorate the cheesecake with the whipped cream and top with optional halved Mint Oreos.
  5. Refrigerate your Mint Oreo Cheesecake until you’re ready to serve. It’s best enjoyed within 4-5 days.

Notes

For best flavor and texture, chill the cheesecake for several hours or overnight before serving.

  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 30g
  • Sodium: 350mg
  • Fat: 29g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cheesecake, dessert, Mint Oreo, sweets, holiday treat

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