Why You’ll Love This Recipe

This No Bake Mint Chocolate Chip Cheesecake is the ideal dessert for anyone who loves the combination of mint and chocolate. The creamy filling is rich yet light, with just the right amount of mint flavor, while the chocolate chips add a satisfying crunch. The cookie crust provides a buttery contrast, making each bite a perfect balance of flavors and textures. Plus, this cheesecake is quick and easy to make—there’s no need for baking or a water bath, and it can be prepared ahead of time, which makes it perfect for busy days or when entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • 1 ½ cups chocolate sandwich cookies (like Oreos), crushed (gluten-free cookies for a gluten-free version)

  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened

  • 1 cup powdered sugar

  • 1 cup heavy whipping cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon mint extract

  • ½ cup mini chocolate chips (plus extra for topping)

  • Green food coloring (optional, for a minty green hue)

Directions

Preparing the Crust:

  1. Make the cookie crust: In a medium bowl, crush the chocolate sandwich cookies into fine crumbs. You can do this by hand, or pulse them in a food processor. Add the melted butter to the crumbs and mix until the crumbs are evenly coated.

  2. Press into the pan: Press the cookie crumb mixture into the bottom of a 9-inch springform pan (or a regular pie dish) to form an even crust. Use the back of a spoon or your fingers to press it down firmly. Refrigerate the crust while you prepare the filling to help it set.

Making the Cheesecake Filling:

  1. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

  2. Add the powdered sugar: Add the powdered sugar to the cream cheese and beat until well combined.

  3. Whip the heavy cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. This should take about 3-4 minutes. Be careful not to overbeat.

  4. Add the extracts and food coloring: Gently fold the mint extract and vanilla extract into the cream cheese mixture. If you want the cheesecake to have a minty green color, add a few drops of green food coloring and stir until you reach your desired shade.

  5. Combine the mixtures: Carefully fold the whipped cream into the cream cheese mixture until smooth and well combined. Gently stir in the mini chocolate chips, being sure to distribute them evenly throughout the filling.

Assembling the Cheesecake:

  1. Fill the crust: Spoon the cheesecake filling into the prepared cookie crust, spreading it evenly with a spatula.

  2. Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

Serving:

  1. Garnish and serve: Once the cheesecake has set, remove it from the refrigerator. Before serving, top it with extra mini chocolate chips and a sprig of fresh mint if desired. Slice and serve chilled.

Servings and Timing

  • Servings: 8-10

  • Prep Time: 15 minutes (excluding chill time)

  • Chill Time: 4 hours (or overnight)

  • Total Time: 4 hours 15 minutes (or overnight)

Variations

  • Chocolate Mint Swirl: Add a few tablespoons of melted chocolate to the cheesecake filling and swirl it through before refrigerating for a marble effect.

  • Mint Chocolate Chip Crust: Mix mini chocolate chips directly into the crust for an added chocolate crunch in every bite.

  • Dairy-Free Version: Use dairy-free cream cheese and coconut cream (chilled overnight) for the whipped cream to make this cheesecake dairy-free.

  • Mini Cheesecakes: Make individual mini cheesecakes by pressing the crust into muffin tins and filling each with the cheesecake mixture. Perfect for portion control and parties!

Storage/Reheating

  • Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days.

  • Freezing: You can freeze the cheesecake for up to 1-2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.

FAQs

Can I use a different crust for this cheesecake?

Yes! You can swap the chocolate sandwich cookies for graham crackers, digestive biscuits, or even a gluten-free cookie crust for a different flavor.

How can I make this cheesecake without mint extract?

If you prefer a less intense mint flavor, you can use peppermint extract instead of mint extract, or simply omit it and add a splash of vanilla for a more traditional flavor.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead of time. In fact, it’s best to let it chill for several hours or overnight to allow the flavors to meld and the texture to set.

Can I make this without the chocolate chips?

Absolutely! If you prefer a smoother texture, you can leave out the chocolate chips and just focus on the creamy mint flavor.

Can I use fresh mint instead of mint extract?

Yes, fresh mint can be used to flavor the cheesecake, but it may not provide the same intensity. You can finely chop a few leaves and add them to the filling, but be sure to strain the mixture to avoid any fibrous texture.

Conclusion

No Bake Mint Chocolate Chip Cheesecake is the perfect dessert for anyone who loves the combination of mint and chocolate. With a creamy, dreamy filling, a crunchy chocolate crust, and a touch of minty goodness, this cheesecake is a refreshing yet indulgent treat. It’s easy to prepare, requires no baking, and can be made ahead of time, making it an excellent choice for parties, holiday gatherings, or whenever you want a delicious, no-fuss dessert

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No Bake Mint Chocolate Chip Cheesecake

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

No Bake Mint Chocolate Chip Cheesecake is a refreshing, easy-to-make dessert that combines creamy cheesecake filling with minty flavor and crunchy chocolate chips, all nestled in a chocolate cookie crust. Perfect for mint lovers, this no-bake cheesecake is a crowd-pleasing treat that’s simple to prepare and requires no baking, making it ideal for any occasion.

Ingredients

For the Crust:

  • 1 ½ cups chocolate sandwich cookies (like Oreos), crushed (gluten-free cookies for a gluten-free version)

  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened

  • 1 cup powdered sugar

  • 1 cup heavy whipping cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon mint extract

  • ½ cup mini chocolate chips (plus extra for topping)

  • Green food coloring (optional, for a minty green hue)

Instructions

  • Preparing the Crust:

    • Make the cookie crust: In a medium bowl, crush the chocolate sandwich cookies into fine crumbs. You can do this by hand, or pulse them in a food processor. Add the melted butter to the crumbs and mix until the crumbs are evenly coated.

    • Press into the pan: Press the cookie crumb mixture into the bottom of a 9-inch springform pan (or a regular pie dish) to form an even crust. Use the back of a spoon or your fingers to press it down firmly. Refrigerate the crust while you prepare the filling to help it set.

  • Making the Cheesecake Filling:

    • Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

    • Add the powdered sugar: Add the powdered sugar to the cream cheese and beat until well combined.

    • Whip the heavy cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. This should take about 3-4 minutes. Be careful not to overbeat.

    • Add the extracts and food coloring: Gently fold the mint extract and vanilla extract into the cream cheese mixture. If you want the cheesecake to have a minty green color, add a few drops of green food coloring and stir until you reach your desired shade.

    • Combine the mixtures: Carefully fold the whipped cream into the cream cheese mixture until smooth and well combined. Gently stir in the mini chocolate chips, being sure to distribute them evenly throughout the filling.

  • Assembling the Cheesecake:

    • Fill the crust: Spoon the cheesecake filling into the prepared cookie crust, spreading it evenly with a spatula.

    • Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

  • Serving:

    • Garnish and serve: Once the cheesecake has set, remove it from the refrigerator. Before serving, top it with extra mini chocolate chips and a sprig of fresh mint if desired. Slice and serve chilled.

Notes

Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days.Freezing: You can freeze the cheesecake for up to 1-2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.Customizations: Add a swirl of melted chocolate to the filling for a more decadent chocolate-mint flavor or mix extra chocolate chips into the crust for added texture.

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