This No Bake Mint Chocolate Chip Cheesecake is the perfect combination of flavors! Silky and flavorful, this is one treat that you absolutely do not want to miss out on.
I love a good cheesecake, bonus points if they are no bake. I love a good baked cheesecake but there are so many steps in that process that sometimes I don’t feel like doing them all.
That is the best part about no bake cheesecakes and this No Bake Mint Chocolate Chip Cheesecake! Fewer steps, there still is some waiting involved but so much simpler to make.
Now I’m a huge fan of mint and chocolate together, it is amazing. One of my favorite flavor combinations for sure! And this cheesecake just pushes that over the top with an oreo crust and chocolate chips in the cheesecake itself.
Now if you really want to go over the top you can drizzle this with some chocolate syrup as we do, but completely optional, but highly recommended.
I love these flavors all year round but usually, we make them during the winter months when they seem more popular amongst people, but I personally think that there should never be a certain season for any flavors.
When something tastes good, you shouldn’t have to wait until summer or fall or whenever to make it. Make it when you want is what my motto is!
Some of my other favorite mint chocolate recipes we have on our site include: Mint Fudge, Mint Brownies and Mint Cookies and Cream Bomb Cake.
WHY THIS RECIPE WORKS:
- Minimal ingredients help this come together.
- This is made in a springform pan which helps hold everything together nicely.
- Using green food coloring really shows that this is a mint flavor.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Oreos
Unsalted butter
Cream cheese
Granulated sugar
Powdered sugar
Vanilla extract
Peppermint extract
Heavy whipping cream
Green gel food coloring
Mini chocolate chips
HOW TO MAKE A NO BAKE MINT CHOCOLATE CHIP CHEESECAKE:
- Place the Oreos in a food processor, process them until they are small crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter.
- Press the crumbs into a 9-inch springform pan on the bottom and up the sides. I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place. Place in the freezer while you assemble the filling.
- In a large bowl, whip the cream cheese with an electric hand mixer, you can also do this with a stand mixer with the paddle attachment.
- Add the granulated sugar and mix it in.
- Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
- In a medium bowl, whip the heavy cream to stiff peaks, do not over whip, you can use an electric hand mixer for this.
- Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
- Color with green gel food coloring to your desired color, or leave it out, a little bit of food coloring goes a long way. Fold it in gently.
- Fold in the chocolate chips.
- Add the filling to the crust and smooth out the top.
- Add more chocolate chips on top if desired. Cover and place in the fridge for at least 8 hours or overnight if you can.
- Take off the outer attachment of the pan, slice, and serve with toppings or as is.
DO I HAVE TO USE GEL FOOD COLORING?
We recommend using gel food coloring, you have to use less because it has more color concentration compared to regular food coloring.
You can however use regular green food coloring for this, it will just take a bit more to get the color consistency that you’d like.
HOW LONG DOES THIS NEED TO CHILL?
You will want to chill this for a solid 8 hours, this will give it enough time to get to the consistency that you will want where it is solid enough to hold its shape and be easier to cut.
WHAT CHOCOLATE CHIPS ARE BEST?
So we use mini chocolate chips for this, our go-to is semi-sweet to balance out the sweetness of the cheesecake itself.
You can use any of your favorite chocolate chip flavors, but we do suggest that you do use mini chocolate chips for this recipe and not regular-sized.
WHAT ARE SOME GOOD TOPPINGS?
Some common ones that we regularly use include more whipped cream, chocolate chips, chocolate syrup, Andes mints, mint Oreos, or more cookie crumbs.
HOW TO STORE:
This can be stored covered with plastic wrap or foil in your refrigerator where it will keep for up to 5 days.
You can also freeze this, wrap your pan in plastic wrap and then foil and if you can place it in a large freezer bag and then in the freezer, this should keep for up to 1 month.
You can enjoy this from frozen, or remove it to the refrigerator to soften up a bit before consuming!
TIPS AND TRICKS:
- You can use a 9″ or 10″ springform pan, depending on how thick you want this.
- Gel food coloring is preferred but you can use regular food coloring.
- Make sure to use mini chocolate chips, any of your favorite flavors will do, we use semi-sweet.
- This can be frozen, see my tips above.
- Top with your favorite toppings, see my tips above for some ideas.
- Make sure that you do chill this for 8 hours for optimum consistency.
If you love mint and chocolate and love them together then you absolutely must make my No Bake Mint Chocolate Chip Cheesecake ASAP!
If you like this recipe you might also like:
If you’ve tried this NO BAKE MINT CHOCOLATE CHIP CHEESECAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No Bake Mint Chocolate Chip Cheesecake
Ingredients
For the crust:
- 30 Oreos
- 7 tablespoons unsalted butter melted
For the filling:
- 24 ounces cream cheese softened
- ½ cup granulated sugar
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ¼ cup heavy whipping cream
- green gel food coloring
- ½ cup mini chocolate chips
Instructions
- Place the Oreos in a food processor, process them until they are small crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place. Place in the freezer while you assemble the filling.
- In a large bowl, whip the cream cheese with an electric hand mixer, you can also do this with a stand mixer with the paddle attachment. Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
- In a medium bowl, whip the heavy cream to stiff peaks, do not over whip, you can use an electric hand mixer for this.
- Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor. Color with green gel food coloring to your desired color, or leave it out, a little bit of food coloring goes a long way. Fold it in gently. Fold in the chocolate chips.
- Add the filling to the crust and smooth out the top. Add more chocolate chips on top if desired. Cover and place in the fridge for at least 8 hours or overnight if you can.
- Take off the outer attachment of the pan, slice, and serve with toppings or as is.
Notes
- You can use a 9" or 10" springform pan, depending on how thick you want this.
- Gel food coloring is preferred but you can use regular food coloring.
- Make sure to use mini chocolate chips, any of your favorite flavors will do, we use semi-sweet.
- This can be frozen, see my tips above.
- Top with your favorite toppings, see my tips above for some ideas.
- Make sure that you do chill this for 8 hours for optimum consistency.
Comments & Reviews
Mitzi says
Can I use 1 or 2 9 inch pie dishes since it’s not being baked ?
Dana DeVolk says
1 9-inch springform pan
Diane McCarthy says
Can I substitute cool whip for whipped cream?
Dana DeVolk says
Yes you can!