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

No-Bake Mint Mocha Cheesecake

This simple no-bake mint mocha cheesecake will be a hit at your summer parties and all year long!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
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.)