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!
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.
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.
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. 🙂
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!
a Rafflecopter giveaway
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Mint Oreo Cheesecake
- 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
- 15–20 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
- 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
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Love this recipe! Tried making it with peppermint essence but it tasted like toothpaste 🙈what essence do you use?
I’ve never used essence, only extract. The essence may be stronger, so you may not want to use as much.
Can you share the brand of extract you used? Thank you!
I usually use McCormick or Watkins.
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?
I’m not sure where I mentioned vanilla extract in the recipe?
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!
Ahh, that makes sense. I’d probably add 1 teaspoon of vanilla extract. I hope you enjoy it!
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!
I crush the whole cookie – filling and all.
Thanks for sharing! How far ahead of time could I make it?
This looks so good! What a perfect combination of flavors and textures for a hot summer day!
What flour is it
I use all purpose
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.
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.
Sorry about that, it is optional.
Can I do this recipe with just regular oreo cookies and no mint
Yes you can, I’d just use vanilla extract in place of the mint.
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.
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.
This is my most requested cheesecake. I make it EXACTLY as written & it’s absolutely delicious. Great recipe Linds- Thanku for sharing it.
So glad to hear that!