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No-Bake Mint Mocha Cheesecake

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This easy no-bake mint mocha cheesecake features a creamy mint mocha cheesecake filled with Oreo cookies topped with cool and minty whipped cream. It’s a delicious and refreshing summer dessert!

overhead shot of no-bake mint mocha cheesecake with two slices cut out

pinterest image for no-bake mint mocha cheesecake with text on a green background

There is only one sweet-ish fancy coffee drink in existence that I have ever liked/wanted/craved: the iced mint mocha. 

I went through a very brief iced mint mocha phase sophomore year of high school (before my barista days, after which I never wanted a mocha of any sort ever again).  My obsession stemmed from the fact that those mochas tasted just like mint chocolate chip ice cream.  Why drinking ice cream appealed to me I’ll never know.

These days, the fanciest I get is an americano.  Just give me regular old drip and I’m a happy camper.  Unless you add sugar (I’m looking at you last week, drive-thru Starbucks) in which case I’ll gag and be tempted to throw my drink out the window. 

But I still love the flavors of coffee and chocolate together. 

overhead shot of a spatula spreading the filling into the cheesecake's crust

They’re made for each other, doncha think?  There’s a reason I and so many other bakers add coffee and/or espresso powder to chocolate recipes.  Coffee intensifies the chocolate’s flavor and imparts a richness that’s hard to achieve with chocolate alone. 

Add a little cooling mint and you have yourself a delicious dessert to enjoy as we head into summer. (I know. It’s February. I’m an optimist.)

And add some chopped up Oreos to the mint cheesecake filling (because the Oreo crust wasn’t quite enough for me) and you have yourself a swoon-worthy cake that nobody in their right mind will be able to resist, whether it’s 90 degrees outside or -12.  

Please say it’s not -12 where you are right now. 

Because hey, did I mention?  This is a fully NO-BAKE cheesecake!  You won’t need to preheat your oven for this baby, although in sub-zero temps I wouldn’t blame you if you did.  And it’s easy enough to prepare that you can do it bundled up in a parka without any problem.

Next time you’re craving a fancy coffee drink, consider the iced mint mocha.  Especially if it’s in the form of a no-bake mint mocha cheesecake.  

slice of no-bake mint mocha cheesecake on a plate with the cake behind it in the background

overhead shot of no-bake mint mocha cheesecake with two slices cut out
Print
No-Bake Mint Mocha Cheesecake
Prep Time
30 mins
Chilling Time
6 hrs
Total Time
6 hrs 30 mins
 
This simple no-bake mint mocha cheesecake will be a hit at your summer parties and all year long!
Course: Dessert
Cuisine: American
Servings: 10 people
Author: Kelsie
Ingredients
Crust:
  • 16 ounces chocolate sandwich cookies such as Oreos
  • 7 tablespoons unsalted butter melted
  • 1/4 teaspoon salt
Filling:
  • 1/4 cup heavy cream at room temperature
  • 3 tablespoons crème de menthe
  • 2 tablespoons espresso powder more or less to taste
  • 1 teaspoon mint or peppermint extract optional, for stronger mint flavor
  • 2 8- ounce packages cream cheese at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup chocolate chips melted and cooled
  • 6 Oreos chopped
Topping:
  • 1 cup heavy cream chilled
  • 1/4 cup powdered sugar
  • 1 tablespoon crème de menthe
  • green food coloring optional
Instructions
Crust:
  1. Place cookies in the bowl of a food processor and process until they’re a fine powder. Pour into a medium mixing bowl and stir in the butter and salt until well combined. Press into the sides and bottom of a 9-inch spring form pan. Freeze crust for 20 minutes.
Filling:
  1. Stir the heavy cream, crème de menthe, espresso powder, and extract (if using) together in a glass measuring cup until the espresso powder has dissolved.
  2. Place the cream cheese, sugar, and heavy cream mixture in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed for 2 minutes. Scrape down the sides and bottom of the bowl, then add the melted chocolate. Mix for 3 minutes more. Fold in the chopped Oreos until they are evenly distributed. Pour filling into the prepared crust and freeze for 20 minutes.
Topping:
  1. Place the heavy cream and powdered sugar in a medium mixing bowl and beat with an electric mixer until stiff peaks form. Add the crème de menthe and a few drops of food coloring (if using) and beat to combine. Spread in an even layer over the cheesecake and freeze for 6 hours, or overnight. Serve and enjoy. (To remove the cake from the pan, run hot water over the sides of the pan for a few seconds. Use a knife dipped in boiling water to slice the cake.)

Adapted from No-Bake Treats

Comments

  2. Dawn @ Girl Heart Food says

    February 19, 2018 at 6:16 am

    Do you know that I heard that today with chocolate mint ice cream day or something like that so this cheesecake is totally fitting. Who am I kidding? Mint + chocolate is my fave flavour ever so I could eat this every.single.day. Just delicious (and pretty too)! Happy Monday, Kelsie 🙂

    Reply

  8. Milena Perrine says

    February 19, 2018 at 8:25 am

    This cake really is perfect for summer given how ultra refreshing it is. But it is also so pretty that I might speed things up and have it next month paired with lots of stout for a certain holiday:) I laughed when I read that you didn’t like sugar in your coffee. I am the same way. If I get handed coffee with sugar in it by mistake the shock of tasting it in there is just too much, lol. On the other hand sipping coffee and taking bites of this cake would be pure pleasure, of that I am certain.

    Reply

  9. Leanne | Crumb Top Baking says

    February 19, 2018 at 9:53 am

    Bring on summer, or at least spring! This is such a great dessert for St. Patrick’s Day! But you have so many good ones Kelsie, I’m going to have a hard time deciding which one to make! Love the picture of the cheesecake slice and how it showcases the thick layer of filling and the topping! My mouth is watering now……

    Reply

  11. Ben|Havocinthekitchen says

    February 19, 2018 at 7:05 pm

    I’m not a fan of sweetened coffee drinks; perhaps, iced mocha would be the exception too. And this cheesecake looks fantastic! I’ve never made a no bake cheesecake (I though most of recepes call for gelatin, and I don’t really lile gelatin based filling). Glad you’ve shared this vesion – maybe one day I’ll attempt it.

    Reply

  12. Thao @ In Good Flavor says

    February 19, 2018 at 7:39 pm

    I have never had iced mint mocha but I’ll give it a try in honor of your sophomore year 😉 It sounds good! And I also take it along with this yummy mint mocha cheesecake! I love mint and chocolate together. Pinning this for later!

    Reply

  13. Laura says

    February 19, 2018 at 7:58 pm

    I totally love mint and chocolate. And no-Bake really means I don’t have any excuse NOT to make this! it sounds positively dreamy! And, I’m totally with you on drip coffee or Americano for a special occasion. ha! Many think that’s just a little boring, but I like to save my sugar for treats, like this gorgeous cake!

    Reply

  14. Katherine | Love In My Oven says

    February 19, 2018 at 8:29 pm

    I love mint and chocolate! They were meant to be. No-bake means I can make this year-round, too (although I do kind of want to turn my oven on). Americano is my go-to coffee at ‘Bucks too. Who needs a million calories in a drink? I’ll save it for this cheesecake 🙂

    Reply

  15. David @ Spiced says

    February 20, 2018 at 5:58 am

    It’s not -12 here today! In fact, it’s gonna be mid-60’s. That’s all out shorts and t-shirt weather…and a no-bake cheesecake would be the perfect way to celebrate! I always forget that you were a barrista…that’s a pretty cool job! Although it does explain why you just want drip coffee now. I’m sure you never want to hear about an iced, sugar-free, vanilla latte with soy milk again. Hah! As further proof that we were separated at birth, I also don’t like mocha coffee as a drink, but I love the flavor in dessert. So with that in mind, I’m off to find a no-bake cheesecake to faceplant. 🙂

    Reply

  18. kitchenriffs says

    February 21, 2018 at 9:10 am

    Love coffee, but I want it straight. Black, that is. Preferably made in a French press, but drip is more than acceptable. Anyway, this looks good — loaded with flavor. But I’ll eat these flavors, please, not drink them. 🙂

    Reply

  19. Alyssa | Flaxseeds & Fairytales says

    February 21, 2018 at 10:16 am

    I’ve never been a fan of fancy, creamy coffee drinks either, but you’ve pursuaded me to give iced mint mocha a try! When I went through my intense coffee phase in college, I drank my coffee black (specifically, Pike Place Roast from Starbucks– so boring, I know). And, I love Americanos too for quick energy! Definitely without the sugar.

    Since our taste in coffee is so similar, I’m sure I’ll be a huge fan of this cheesecake! I’m definitely a sucker for mint chocolate chip ice cream. Ice cream + coffee?? I’m in! I may just have to replace my morning cup with a slice of this goodness! That counts as caffeine, right? 😉 Can’t wait to give this a try! Thanks for sharing, Kelsie!

    Reply

  22. Carlee says

    February 22, 2018 at 8:30 pm

    There is a sheet of ice outside, but that doesn’t matter in the least. I definitely need this in my life. I too love mocha and mint together, but I’d much rather chew my calories so the pie beats the drink any day of the week!

    Reply

  23. Christina says

    February 23, 2018 at 11:11 am

    BRING ON THE MINT! It grows like a weed here in Oregon. In fact, I have so much mint growing in my garden I legit need to figure out how to make homemade mint extract! This recipe looks bonkers delicious! I will gladly eat a slice of this cheesecake while dreaming about summer, bring it on!!!

    Reply

  24. Maria Doss says

    February 24, 2018 at 1:32 pm

    Yaaaay to all things mint and chocolate!!! And, some coffee with it sounds so dreamy. I totally love the photos, so pretty Kelsie:) This is such a beautiful cheesecake, gosh wish I had some right now.

    Reply

  26. Emma says

    February 26, 2018 at 5:13 am

    I too am a total black coffee girl, straight, no fancy pants $10 coffee for me. But coffee as a flavour, yes please add some cheeky chocolate and mint and I am all in. This cheesecake looks totally amazing and I love that it is no bake.

    Reply

  27. Teesh Osita says

    February 28, 2018 at 7:09 am

    I can’t imagine working in a coffee shop, I don’t think I’d ever be able to drink any fancy schmancy coffee beverage again aside from regular ones you need to.. survive in the morning. But I just now realized why and how you’re so adept at making cakes that are blended beverage inspired! 🙂 Hope you’re having a great week Kelsie!

    Reply

  28. Dana says

    March 1, 2018 at 2:14 pm

    Oh my sweet word, this looks incredible Kelsie! I’m so with you on the coffee, I like my coffee black and dark roast, preferably. The only time I ever want sugar in it if it’s a fancy drink or an ice coffee on a hot summer day—but never in regular hot coffee-yuck! I’ve never had an iced mint mocha but now I want to try one…come on, Summer! 😀 So funny that you stopped drinking mochas after being a barista, is that because you drank too many or made them so often you vowed to never drink them again? haha I’d love to hear some more of your barista stories, it sure looks like an interesting job. PLus being surrounded by coffee is never a bad thing, right? 😀
    I love mint and chocolate together, so I can’t wait to try this! Even better that it’s in cheesecake form. YUM! If I’m gonna have a mint mocha, I think this is how I’d prefer it 😀
    Have a great rest of the week chika!

    Reply

    • Kelsie says

      March 4, 2018 at 7:03 am

      After about three days of making mochas practically nonstop I never needed to drink one again. The same thing happened to everyone I worked with, haha! But it was such a fun job and coming home smelling like coffee was a nice bonus. Thank you, Dana! I’d rather eat my mocha too 🙂

      Reply

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