Mint Oreo Cheesecake

This Mint Oreo Cheesecake is exactly as it sounds: A mint Oreo crust filled with chopped mint Oreos, chocolate sauce and mint cheesecake! It’s a mint chocolate lover’s dream!
Mint Oreo Cheesecake slice on a plate

Mint Oreo Cheesecake on a plate

This cheesecake was made especially for my bloggy BFF, Julianne from Beyond Frosting. This Friday is her second blogiversary, so I wanted to help celebrate with something I knew she’d love. If there are two things I know she’s a fan of it’s mint chocolate and cheesecake, so this dessert is perfect for her!

I love making cheesecakes. Certainly, I have always loved eating them as well. Growing up, cheesecake was well known to be my favorite. These days, it’s hard for me to pick a favorite type of cake because I love them all, but cheesecake remains a top lover.

Thing is, I’m picky about my cheesecake. It must be thick, creamy and not too gelatin-y or it isn’t worth the calories to me. This cheesecake is made with my usual base that I just love. Everyone always comments on the wonderful thick and creaminess of it. It’s just right.

Mint Oreo Cheesecake slice on a plate with a bite on a fork
Mint Oreo Cheesecake slice on a plate

And this mint chocolate version is to die for.

How to Make Mint Oreo Cheesecake

The mint Oreos are chopped up in the bottom of the cheesecake and then covered with chocolate sauce. The chocolate sauce adds awesome gooeyness and moistens the Oreos just enough. They retain some of their crunch, but mixed with the chocolate sauce, they are delightfully gooey. Then paired with the cheesecake, the whole combination is thick, creamy, crunchy, gooey – all you could want out of a dessert!

I did quite a bit of experimenting a while back with cheesecake and there are a few key things to remember in order to get a beautiful cheesecake.

Mint Oreo Cheesecake on a plate with a couple slices removed
Mint Oreo Cheesecake slice on a plate

1. Room temperature cream cheese. Very important. When mixing the ingredients for a cheesecake, you don’t don’t want to add a lot of air to the batter. Air is bad! It can cause cracks. Air gets added in the mixing process, so you want to minimize the mixing. It your cream cheese is not as soft as it can be, you’ll have to do more mixing to get it smooth, adding more air.

2. You don’t want to over bake it. The cheesecake is done baking when there’s still about a 3 inch ring in the center of the cheesecake that looks jiggly and undercooked. The center will continue to bake as the cheesecake cools and firms.

3. Piggy backing off of number 2, cooling a cheesecake slowly helps the center finish cooking, while slowly cooling it to help prevent cracks.

4. A water bath. I hate to have to deal with them, but for a nice looking cheesecake, they’re necessary. Without them, the center of the cheesecake falls and you get that crater in the middle. The cheesecake will still taste good, but I prefer pretty and tasty. 🙂

A Mint Oreo Cheesecake on a plate
Mint Oreo Cheesecake slice on a plate

This particular cheesecake might have some air bubbles in it after you add the batter because of the air pockets created with the Oreos piled up in the middle. You’ll want to drop the filled pan on the counter a few times to release them before you bake it.

And if all else fails and you get a crack or two, you can cover it will more Oreos or chocolate sauce or both, so no one will even notice!

To go along with a tasty cheesecake for celebrating, I also joined with Julianne and some other bloggers for a great giveaway. You get to choose between a Kitchen Aid 5 Quart Mixer, an iPad Mini2 or a $350 Amazon gift card! What a hard decision! Be sure to enter the giveaway below!

2nd blogiversary giveaway
Mint Oreo Cheesecake slice on a plate

a Rafflecopter giveaway

This post contains affiliate links.

You might also like:

No Bake Oreo Cheesecake
Mint Oreo Icebox Cake
Oreo Cookies and Cream Ice Cream Cake
Oreo Cookies and Cream Cookie Cake
Double Mint Chocolate Poke Cake

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Mint Oreo Cheesecake slice on white plate

Mint Oreo Cheesecake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Mint Oreo Cheesecake is made with an Oreo crust filled with chopped mint Oreos, chocolate sauce and mint cheesecake! It’s a mint chocolate lover’s dream!



  • 2 cups Mint Oreo crumbs (about 20 Oreos)
  • 4 tbsp butter, melted


  • 24 oz cream cheese
  • 1 cup sugar
  • 3 tbsp flour
  • 4 eggs
  • 1 cup sour cream
  • 2 1/2 tbsp mint extract
  • 1520 Mint Oreos, chopped
  • 1/2 cup chocolate sauce (I used Smucker’s Chocolate Sundae Syrup)
  • 7 drops green food color, optional


  • additional Mint Oreos
  • additional chocolate sauce



1. Heat oven to 325 degrees and grease the sides of a 9-inch springform pan. I also like to place parchment paper in the bottom of the pan.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of the prepared pan.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.


1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream and mint extract and optional green food color. Beat on low speed until well combined.
5. Add a little bit of cheesecake filling to the bottom of the pan and spread into an even layer
6. Add chopped Oreos in an even layer
7. Top Oreos with chocolate sauce
8. Pour remaining cheesecake filling over Oreos and chocolate sauce.
9. Drop the cheesecake on the counter a few times to release air bubbles, which can cause cracks. There may be a few large air bubbles trapped from the Oreos, so a few good taps would be good.
10. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 10-20 minutes.
12. Turn off heat and leave cheesecake in oven with door closed for 10-15 minutes.
13. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
14. Remove cheesecake from oven and chill.
15. Remove springform pan sides from cheesecake and top with additional chopped Oreos and chocolate sauce.


You’ll need 2+ containers of mint Oreos (about 30 oreos per container).


  • Serving Size: 1 Slice
  • Calories: 520
  • Sugar: 35.9 g
  • Sodium: 377.5 mg
  • Fat: 30.5 g
  • Carbohydrates: 54.6 g
  • Protein: 8.7 g
  • Cholesterol: 117.1 mg

Keywords: oreo cheesecake recipe, oreo dessert, mint chocolate cheesecake recipe, mint chocolate dessert

Filed Under:


Mint Oreo Cheesecake collage

This post contains affiliate links.


This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Ess Dee

    Love this recipe! Tried making it with peppermint essence but it tasted like toothpaste 🙈what essence do you use?

  2. Melissa W

    Just to clarify, are you saying to still add the 2 1/2 tbs of the mint extract alongside 1-2 tsp of vanilla extract OR just cut the amount of mint extract to only 1-2 tsp?

      1. Melissa W

        In a previous comment, Lindsay mentioned how she added vanilla extract to some of her minty desserts to offset that “toothpaste-y” taste that many desserts can get when mint extract is added. I was just curious how much vanilla extract she adds and how much mint extract she would currently recommend for this delicious cheesecake!

      2. Lindsay

        Ahh, that makes sense. I’d probably add 1 teaspoon of vanilla extract. I hope you enjoy it!

  3. Jennifer McKee

    This recipe sounds fantastic! When crushing up the Oreos for the crust, do you crush up the whole cookie or just the chocolate wafers? I’d think the latter but I just want to be sure. Thanks!

  4. Bob Bruce

    Made it last night and served it just now. Good reviews. I only added about 5 tsp of peppermint extract. Instead of 2.5 Tbsp. That seemed about right to my taste. It was a little drier than I liked but maybe I went too long in the oven as it didn’t jiggle in the middle when I tested it. 

  5. Crystal

    Tasted great but as I was filling my pan I realized I had skipped the green food coloring step, but it wasn’t in the instructions.

  6. Diana

    I made this cheesecake and the mint aftertaste was horrible. I think there may be a typo in the amount of mint extract. The recipe calls for 2 1/2 TBS of mint extract and probably should have been 2 1/2 tsp. Everyone I served this to said it was WAY too minty.

    1. Lindsay

      The tablespoons is correct. That said, this is an older recipe and I tend to also add vanilla extract to mint recipes now. It helps to cut down on that toothpaste-y taste it can get. I’d try 1-2 tsp of it.

      1. Kristyn

        This is my most requested cheesecake. I make it EXACTLY as written & it’s absolutely delicious. Great recipe Linds- Thanku for sharing it.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29