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!
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.
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.
- 16 ounces chocolate sandwich cookies (such as Oreos)
- 7 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 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
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1 tablespoon crème de menthe
- green food coloring, optional
- 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.
- 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.
- 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.
- 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. Let the cake sit at room temperature for a few minutes before slicing; use a knife dipped in boiling water to slice the cake easily.)
Adapted from No-Bake Treats