Instructions

Step 1: Place the Oreos in a food processor and process until they become fine crumbs. Drizzle the melted butter over the crumbs and stir to coat them evenly.

Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to pack the crust tightly. Freeze while preparing the filling.

Step 3: In a large bowl, whip the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and mix until combined.

Step 4: Add powdered sugar, vanilla extract, and peppermint extract to the cream cheese mixture. Mix well and set aside.

Step 5: In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer. Be careful not to overwhip.

Step 6: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Taste and add more peppermint extract if a stronger mint flavor is desired.

Step 7: Add green gel food coloring a little at a time to reach your desired shade, then fold it in gently. Fold in the mini chocolate chips.

Step 8: Spoon the filling into the prepared crust and smooth the top. Optionally, sprinkle extra mini chocolate chips on top.

Step 9: Cover and refrigerate the cheesecake for at least 8 hours or overnight to set.

Step 10: Remove the outer ring of the springform pan, slice, and serve as is or with your favorite toppings. Enjoy!

Tips & Variations

For a stronger mint flavor, increase the peppermint extract gradually and taste as you go.

If you prefer a different crust, graham crackers or chocolate wafer cookies work well as alternatives.

Use white chocolate chips instead of mini chocolate chips for a sweeter twist.

To make the cheesecake dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.

Adding a splash of crème de menthe to the filling can enhance the mint flavor and add a subtle boozy note.

Storage

Store the cheesecake in the refrigerator, covered tightly, for up to 4 days. For best texture and flavor, consume within this period. You can freeze individual slices wrapped well in plastic wrap and aluminum foil for up to 1 month. Thaw in the fridge before serving. Avoid reheating as this cheesecake is best enjoyed cold.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no bake cheesecake actually benefits from chilling overnight, which helps the flavors meld and the filling to set properly.

What can I use instead of Oreos for the crust?

Graham crackers or chocolate wafer cookies are great alternatives to Oreos and will yield a slightly different but delicious crust.