No-Bake Mint Cheesecake is one of the creamiest cheesecakes around ! With an Oreo crust, and dreamy cream rich, this is an all time winner cheesecake

This Mint Cheesecake recipe is by far one of my favorites ! I do not only make it during holidays, but throughout the year as well.

It is perfect for Saint Patrick’s Day or at Christmas time as a deliciously, creamy dessert.

The No-Bake Mint Cheesecake gets a fair amount of Fresh Cream (double cream/whipping cream) which makes the texture so absolutely creamy.

I can assure you, this is a foolproof recipe, which has never failed me.

Next time you are looking for a mini mint oreo cheesecake recipe, do have this one on hand !  And a no bake cheesecake is so easy to make too.

Which liquor to use in a Mint Cheesecake ?

You can choose any Mint flavored Liqueur, Schnapps or Creme de Menthe.

Creme de Menthe, Mint Schnapps or Peppermint Liqueur can be used, however, Schnapps would be my last choice (just a personal preference).

Both the Schnapps and Creme de Menthe is sweeter than the Peppermint Liqueur, which is also why I prefer the Liqueur.

How to make a non-alcoholic No-Bake Mint Cheesecake ?

Simply omit the Liquor and add Mint- or Peppermint Essence. Normally I would say 1 – 2 teaspoons but that is also a personal preference to strength.

Start with one teaspoon and add more as you taste until you are satisfied.

Which sizes to make the Cheesecake ?

I like, no love, small individual dishes, especially dessert servings !

In the photos I have used moulds with a capacity of 1/2 cup ( 125 ml / 4 fl oz ) per serving, as well as in the jars below

Or you can opt to use a 20 cm x 30 cm ( 8 inch x 12 inch ) rectangular pie dish. Do note that the bigger the cheesecake, the longer it will take to fully set.

The Mint Cheesecake can be made ahead of time and is perfect to take along to a potluck. See above photo in jars. 

Easy to transfer and will keep well stored in an airtight container in the refrigerator for up to a week !

A Quick glance at the ingredients needed for the No-Bake Mint Cheesecake :

(Scroll down for the full, printable recipe card)

• 250 grams Oreo Biscuits, crushed finely ( 8 oz )
• 1/2 cup Unsalted Butter, melted ( 125 ml / 4 oz )
• 3 teaspoons Gelatine Powder, plain
• 2 tablespoons Cold Water
• 500 grams Cream Cheese, plain, softened ( 1 pound )
• 1/2 cup Caster Sugar, (Superfine Sugar) ( 4.5 fl oz )
• 1 1/2 cups Fresh Cream, (double cream/whipping cream) ( 375 ml / 12.5 fl oz )
• 1/4 cup Peppermint Liqueur, see note below ( 60 ml / 2 oz )
• 40 grams Milk Chocolate, melted ( 1.4 oz )
• Mint Leaves, optional, to garnish

Absolutely DIVINE !

More Cheesecake recipes you might like:

• White Chocolate Raspberry Cheesecake (No-Bake)
• Apple Carrot Caramel Cheesecake
• Tiramisu Cheesecake (No-Bake)
• Pineapple Cheesecake (No Bake)
• Lemon Meringue Cheesecake

No-Bake Mint Cheesecake

No-Bake Mint Cheesecake

Linda Nortje

No-Bake Mint Cheesecake is one of the creamiest cheesecakes around ! With an Oreo crust, and dreamy cream rich, this is an all time winner cheesecake

5 from 7 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Prep Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Cook ModePrevent your screen from going dark

Servings 16 Servings

Calories 359 kcal

Ingredients

  

1x2x3x

• 250 grams Oreo Biscuits crushed finely ( 8 oz )
• ½ cup Unsalted Butter melted ( 125 ml / 4 oz )
• 3 teaspoons Gelatine Powder plain
• 2 tablespoons Cold Water
• 500 grams Cream Cheese plain, softened ( 1 pound )
• ½ cup Caster Sugar (Superfine Sugar) ( 4.5 fl oz )
• 1 ½ cups Fresh Cream (double cream/whipping cream) ( 375 ml / 12.5 fl oz )
• ¼ cup Peppermint Liqueur see note below ( 60 ml / 2 oz )
• 40 grams Milk Chocolate melted ( 1.4 oz )
• Mint Leaves optional, to garnish

Instructions

 

• Combine the crushed Oreos and the melted Butter - divide between 16 mini moulds (jars or large dish - see post) and press firmly onto the bottom - refrigerate 20 - 30 minutes
• Sprinkle the Gelatin Powder over the Water in a small microwavable bowl and let sponge - heat 10 seonds or until Gelatin is dissolved - remove and let cool slightly
• Beat the Cream Cheese and Caster Sugar n a large mixing bowl until smooth, beat in Cream until smooth and a little thickened
• Stir in dissolved Gelatin and Peppermint Liqueur (or Creme de Menthe)
• Divide mixture between the moulds, jars or dish - chill for at least 4 hours (larger cheesecake is better to leave overnight)
• Drizzle with the melted Milk Chocolate before serving (pop back into the refrigerator for a few minutes to set)
• Garnish with Mint leaves (if using)

Video

Notes

1. Peppermint Liqueur or Creme de Menthe can be used
2. Creme de Menthe however is not as creamy as Peppermint Liqueur, but is sweeter
3. Leftovers can be stored in an airtight container in the refrigerator for up to a week

Nutrition Facts

No-Bake Mint Cheesecake

Serving Size

 

1 Servings

Amount per Serving

Calories

359

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

16

g

100

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

10

g

Cholesterol

 

73

mg

24

%

Sodium

 

213

mg

9

%

Carbohydrates

 

22

g

7

%

Fiber

 

1

g

4

%

Sugar

 

17

g

19

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.