This is the best Mint Oreo Cheesecake recipe you’ll find! Covered top to bottom with mint Oreos and loaded with mint chocolate flavour, this cheesecake will totally satisfy your sweet tooth!
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Best Mint Oreo Cheesecake
Mooorrreee CHEESECAKE! On Monday I shared this recipe for Baileys Brownie Cheesecake, and now I’m bringing you yet another cheesecake recipe. This time we’ll be swapping the brownie and baileys for mint, chocolate and lots and lots of Oreo!
Let’s Talk About Each Part of This Mint Oreo Cheesecake
There’s mint flavour all throughout this cheesecake, but with the addition of chocolate, it’s not too overpowering! This is what you can find in this ultra decadent cheesecake:
- Mint Oreo Crust: your simple Oreo crust using MINT Oreos instead of regular. You’re gonna need to pulse about 40 (yes 40!) mint Oreos into fine crumbs, then mix it with melted butter. Press into the bottom and up the sides of the pan, then pre-bake for 12 minutes.
- Mint Oreo Cheesecake: when I tell you this is the BEST mint oreo cheesecake, I mean it! There’s mint Oreo cream filling in the cheesecake base and LOADS of mint oreo crumbs and chunks folded in!
- Mint Chocolate Ganache: a simple 2-ingredient chocolate ganache with a dash of mint extract thrown in for a beautiful mint/chocolate flavour.
- Mint Whipped Cream: used my regular sweetened whipped cream recipe, but traded the vanilla extract with mint extract and added a few drops of green food colouring so we get a nice mint flavour and appearance!
Perfect Mint Cookies and Cream Cheesecake
We’re packing in the mint and Oreo in the cheesecake filling. You’re gonna need a lot of mint Oreos for this recipe, at least 3-4 packages!
Start by scraping the filling out of a few mint oreos. Crush the wafers into crumbs, then set it aside. Now if you’ve made this cake, this cheesecake or this ice cream, you’ll know that I NEVER waste the Oreo cream filling. So, throw that mint oreo cream filling into the bowl with the cream cheese and blend it together!
The cream filling will combine perfectly with the cream cheese and it also gives it a pretty pale mint green colour!
Next, we make the cheesecake as normal. Sugar, cornstarch, sour cream, mint extract and eggs. Once that’s all combined, you can add a touch of green food colouring if you want a darker green shade, or leave it as is if you want to keep the natural pale green the filling gave.
From there add the reserved Oreo crumbs along with 20 chopped mint Oreos! Again, if you look above to the recipes I’ve mentioned, I don’t play around when it comes to Oreo desserts. You can cut back the amount of Oreos you use, but I personally need to have chunks of Oreo gracing every corner of my dessert. Or else what’s the point, ya know?
Now it’s time for the long baking process. Prepare your cheesecake for a waterbath by wrapping it in large heavy duty foil. OR you can do what I always do, which is place your 9-inch springform pan in a 10 or 11 inch pot or cake pan. Then place them both in a larger rectangle pan where you’ll pour in the boiling water. Super protected!
Waterbaths are another thing that prevents the cheesecake from cracking. Along with letting the cheesecake cool in the oven for an hour, 30 minutes door closed, 30 minutes cracked.
You’re probably thinking “we’re gonna cover the top of the cheesecake anyway so what does it matter if it’s cracked?” Well a waterbath doesn’t only help with cracking, it also stops the cheesecake from sinking in the middle, over-browning and drying out. So water baths are a must!
Once the cheesecake has chilled completely overnight, it’s time to decorate! Start by preparing a simple mint ganache. It’s made exactly like regular ganache, except a bit of mint extract is added for additional flavour.
Pour and spread the ganache over the cheesecake, then return it to the refrigerator to set while you prepare the whipped cream.
For the mint whipped cream, simply beat heavy cream, powdered sugar and mint extract together until the cream fluffs up. You can even throw in a few drops of green food colouring if you want it to have a minty green appearance. Remember to add this before you whip the cream, not after.
From there you can decorate however you want. Spread on the whipped cream, or pipe a border. Garnish with crushed, chopped and halved Oreos if you want to take this cheesecake to the extreme!
This cheesecake is the TRUTH! It’s definitely not diet-friendly so if you’re worried about calories, you may want to skip this one.
Oh, and Happy National Oreo Day!
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Tip: always read through the entire recipe before beginning.
Let’s get baking!
- 3 and 1/3 cup Mint Oreo crumbs (35-40 Oreos)
- 6 Tbsp unsalted butter, melted + more for greasing the pan
Mint Oreo Cheesecake:
- 10 Mint Oreos, filling removed (crushed)
- 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature
- Mint Oreo filling (above)
- 1 cup granulated sugar
- 1 Tbsp. cornstarch
- 1 cup sour cream, room temperature
- 2 tsp pure mint extract
- 3 large eggs, room temperature
- 1 large egg yolk
- Green gel food colouring
- 20 Mint Oreos, chopped
Mint Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1/2 tsp pure mint extract
Mint Whipped Cream:
- 1/2 cup heavy cream, chilled
- 1/3 cup powdered sugar
- 1/2 tsp pure mint extract
- Few drops of Green food colouring
- Oreo crumbs
- Chopped Mint Oreos
- Halved Mint Oreos
For the Crust:
- Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
- In a food processor, crush Oreos into fine crumbs-you should have a little more than 3 cups.
- Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated.
- Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan.
- Bake crust in preheated oven for 10-12 minutes. Remove from the oven and reduce the temperature to 300°F.
For the Mint Oreo Cheesecake:
- Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I like to place my pan in a slightly larger pot to completely protect my crust from the water.
- Scrape the filling out of 10 Mint Oreos into a separate bowl. Set filling aside.
- Place Oreo wafers into a food processor and pulse until very fine crumbs form. Alternatively, you can place Oreos in a large ziploc bag and beat with a rolling pin until fine crumbs. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese and reserved mint Oreo filling together on low speed until creamy, about 2-3 minutes.
- Scrape down the sides of the bowl and add sugar and cornstarch. Beat until smooth and combined.
- Add the the sour cream and mint extract. Continue beating until smooth.
- Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Mix in a few drops of green food colouring.
- Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. Add Oreo crumbs and chopped mint Oreos and fold to combine.
- Pour the cheesecake onto the cooled crust and place into a larger pan.
- Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
- Bake at 300°F for about 1 hour and 15 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.
- After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool to room temperature on a rack.
- Loosely cover with foil and refrigerate until firm and chilled, about 8 hours or preferably overnight.
For the Mint Chocolate Ganache:
- In a heat safe bowl, add the chocolate chipsheavy whipping cream and mint extract in 30 second intervals, for about 1 minute. Stir slowly until mixture comes together to form a thick ganache.
- Pour ganache over chilled cheesecake and spread into an even layer. Return to the refrigerator to set while you prepare the whipped cream.
For the Mint Whipped Cream:
- In a medium stainless steal bowl, using a handheld mixer, whip the chilled cream, powdered sugar, mint extract and green food colouring together until cream holds peaks, about 3-4 minutes.
- Remove springform pan ring, decorate with whipped cream and mint Oreos. Enjoy!
- Storage: store cheesecake in the refrigerator for up to 5 days.
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- Wilton 402-2110 1M Open Star Piping Tip
- Ateco Plastic Coated Decorating Bag, 18-Inch
- Wilton Leaf Green Icing Color, 1 oz. - Green Food Coloring
- KANA Parchment Paper Baking Circles - 100 Pre-cut 9 Inch Round Parchment Sheets for Baking Cakes, Cooking, Dutch Oven, Air Fryer, Cheesecakes, Tortilla Press
- Food Processor 12-Cup, Aicok Food Processor Blender, Multi-Function Food Processor, 1.8L, 3 Speed Options, 2 Chopping Blades & 1 Disc, Safety Interlocking Design, 500W
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Wilton Springform Cake Pan, 9-Inch
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 582Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 130mgSodium: 169mgCarbohydrates: 76gFiber: 2gSugar: 55gProtein: 5g
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