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No Bake Mint Chocolate Cheesecake consists of three layers. Oreo crust, mint cheesecake and chocolate cheesecake. All no bake and easy to make.
I love mint and chocolate as a flavour combination.
The fresh peppermint cuts through the richness of the chocolate creating a perfect balance in flavours.
For this cheesecake recipe, we layer the two flavours just to for something a bit different.
We start with a crushed Oreo base and then top that with a mint flavoured cheesecake filling.
Then on top of the mint flavoured filling, we have the chocolate flavoured cheesecake filling. Finally, it’s drizzled with a mint chocolate ganache.
The mint chocolate cheesecake is no bake and does not use gelatin. This means there are a few tricks needed to ensure the cheesecake sets properly.
How to Make The Cheesecake
- Use full fat cream cheese. Low fat cream cheese is runnier and doesn’t set as hard.
- Use heavy whipping cream and whip until stiff. The cheesecake mixture should be stiff and look almost set before you even place it in the fridge.
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No Bake Mint Chocolate Cheesecake
- 28 Oreos, Crushed (266g)
- 1/4 Cup Butter, Melted (55g)
- 3 Cups Cream Cheese, Room Temperature (750g)
- 1 Cup Icing Sugar (125g)
- 1 Cup Cream (250ml)
- 1-2 tsp Peppermint Essence
- 3/4 Cup Dark Chocolate, Melted (135g)
- 1/4 Cup Cream (62ml)
- 1/4 Cup Cream (62ml)
- 1/2 Cup Dark Chocolate (90g)
- 1/2 tsp Peppermint Essence
- Line a 20cm round baking pan with non stick paper or grease with non stick cooking spray and set aside.
- Crush the Oreos and mix with the melted butter. Press into the base of the prepared pan and place in the fridge while you make your cheesecake filling.
- Melt the dark chocolate and 1/4 cup of cream together in a saucepan until smooth.
- Set aside in the fridge to cool completely.
- Beat the softened cream cheese until no lumps remain.
- Beat in the icing sugar until smooth.
- Add in the 1 cup cream and beat until thick and stiff.
- Split the mixture into two bowls.
- To one bowl add melted dark chocolate and cream and mix together.
- To the other add the peppermint essence. (How much essence you use is up to personal taste. I used 1 and 1/2 tsp personally but you could use less or more depending on how minty you like your desserts).
- Pour the peppermint layer over the Oreo Crust and spread in an even layer.
- Repeat with the chocolate layer and place in the fridge for at least four hours but preferably overnight.
- Make the mint chocolate ganache before serving.
- Place the dark chocolate in a medium bowl.
- In a saucepan on a medium heat, bring the cream nearly to the boil.
- Remove the cream from the heat and pour over the dark chocolate.
- Stir together until smooth and glossy.
- Add in the mint essence.
- Slice the cheesecake and drizzle over the mint chocolate ganache before serving.
- The cheesecake can be stored in the fridge for up to a week.