MINT OREO CHEESECAKE
A creamy Mint Oreo Cheesecake served on a crisp Oreo cookie crust and made with no waterbath required! Top it off with a dark chocolate ganache and whipped cream for a decadent mint and chocolate treat!
This Mint Oreo Cheesecake takes this classically rich favorite and gives it a refreshing mint twist. Made with a creamy peppermint-flavored center that's stuffed with Mint Oreo pieces, a crisp Oreo cookie crust, a thick chocolate fudge ganache, and light and airy whipped cream, this dessert is a surefire showstopper!
And while the green color is totally optional, wouldn't it make for a great St. Patrick's Day dessert!?
TIPS FOR MAKING PERFECT CHEESECAKE
- For best results and a cheesecake that's not likely to crack, I recommend using all room-temperature ingredients. Set your cream cheese, sour cream, and eggs out to reach room temperature before mixing everything together.
- Don't leave out the sour cream! I've mentioned this before in my no-bake cheesecake recipe ? sour cream is what makes a cheesecake really taste like a cheesecake. This key ingredient gives your dessert that critical depth of flavor.
- This recipe does not use a water bath, but as some springform pans are known to leak I recommend wrapping the bottom of your springform pan with foil to prevent anything leaking into your oven.
- If you do end up with any cracks in your cheesecake, you can easily conceal them with a sweet dark chocolate ganache covering!
INGREDIENTS:
Oreo Crust
- 25 classic Oreo cookies
- 4 Tablespoons butter
Mint Oreo Cheesecake
- 4 8oz packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Green food coloring, optional (I recommend using gel food colorings as they are much more vibrant, I only needed 2 drops for this whole cheesecake)
- ¾ cup sour cream
- 15 broken Mint Oreos (these should be broken into pieces, but not crushed into fine crumbs)
- 4 large eggs, room temperature preferred
Chocolate Ganache (optional)
- 1⅓ cup semisweet or dark chocolate chips
- Whipped Cream, for topping (optional)
- ½ cup heavy cream
INSTRUCTIONS:
- Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Set aside.
- To prepare the crust, place butter in a microwave-safe bowl and heat until melted. Set aside.
- Place classic Oreos in a food processor and pulse until cookies are pulverized to fine crumbs.
- Pour cookie crumbs into melted butter and stir until well-combined. Press evenly into the bottom and up the sides of prepared pan. Set aside.
For Mint Oreo Cheesecake:
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
- Stir in sour cream and extracts.
- Add eggs, one at a time, stirring until just combined after each addition (you don't want to over-beat the eggs or the cheesecake will be more likely to crack).
- Stir in food coloring, if using, until color is even.
- Use a spatula to stir in Mint Oreos.
- Pour evenly into springform pan over Oreo crust.
- Bake on 350F for 40-45 minutes or until center is set but springs back to the touch (edges may just be beginning to turn golden brown).
- Allow to cool to room temperature before transferring to refrigerator to chill completely (about 6 hours or overnight).
- Once cheesecake has cooled, prepare ganache (if using).
Chocolate Ganache
- Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
- Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.
