Mint Oreo Cheesecake
Mint Oreo desserts are always a crowd-pleaser, and this cheesecake takes them to the next level. Each slice is loaded with crushed Oreos in the base and folded into the creamy, minty filling, giving you layers of flavor and texture in every bite.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric mixer or stand mixer
- Spatula
- Measuring Cups & Spoons
- Food processor or zip-top bag + rolling pin
- Refrigerator
Ingredients
For the Crust:
- 24 Oreo cookies finely crushed
- 6 tablespoons unsalted butter melted
For the Filling:
- 16 oz 450 g cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon peppermint extract
- 6 –8 crushed Oreos for folding in
- Green food coloring optional, for a festive St Patrick’s Day touch
For the Topping (Optional):
- Extra crushed Oreos
- Whipped cream
- Chocolate drizzle
Instructions
Step 1: Prepare the Oreo Crust
- Crush 24 Oreo cookies into fine crumbs using a food processor. If you don’t have one, place them in a zip-top bag and crush with a rolling pin.
- In a medium bowl, combine the crushed Oreos with 6 tablespoons of melted butter. Stir until the mixture looks like wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup for an even, compact layer.
- Pro Tip: Pressing firmly helps the crust hold together when slicing later—it keeps everything neat and tidy.
Step 2: Whip the Cream
- In a large mixing bowl, pour 1 cup of heavy whipping cream.
- Beat with an electric mixer on medium-high speed until soft peaks form. This usually takes 2–3 minutes.
- Pro Tip: Chill your mixing bowl and beaters for a few minutes beforehand—it makes whipping the cream faster and fluffier.
Step 3: Make the Cheesecake Filling
- In another large bowl, beat 16 oz of softened cream cheese until smooth and creamy.
- Gradually add ¾ cup powdered sugar and 1 teaspoon peppermint extract. Beat until fully combined.
- Optional: Add a few drops of green food coloring for a festive St Patrick’s Day look and mix until evenly colored.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to keep the filling light and airy.
- Fold in 6–8 crushed Oreos for extra chocolate crunch.
Step 4: Assemble the Cheesecake
- Spoon the filling over the prepared Oreo crust.
- Smooth the top with a spatula, making it even.
- Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best results.
- Pro Tip: Refrigerating overnight allows the flavors to meld together and makes slicing much cleaner.
Step 5: Add the Toppings
- Once set, remove the cheesecake from the springform pan.
- Decorate with extra crushed Oreos, whipped cream, or a drizzle of chocolate if desired.
- Slice carefully with a sharp knife, wiping the blade clean between cuts for perfect portions.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–460 kcal
- Carbohydrates: 38–42 g
- Protein: 6–8 g
- Fat: 28–32 g
- Saturated Fat: 16–18 g
- Sugar: 26–30 g
- Fiber: 1–2 g
- Sodium: 280–320 mg