Description
Whip up this no bake mint oreo cheesecake faster than you can say delicious dessert! Creamy, cool, and packed with classic Oreo crunch, this treat comes together in minutes without ever touching an oven.
Ingredients
Scale
Main Ingredients:
- 2 (8 oz) packages cream cheese
- 1 (7 oz) jar marshmallow creme
- 2 ½ cups Oreos, crushed
- 1 (8 oz) carton Cool Whip
Supporting Ingredients:
- ½ cup butter
- 1 envelope unflavored gelatin
Flavor and Garnish:
- 3 tablespoons creme de menthe syrup
- 1 teaspoon vanilla
- 2 tablespoons cold water
- ⅛ cup chocolate syrup
Instructions
- Crush 2 cups of Oreos and mix with ½ cup melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes to set the crust.
- Pour 2 tablespoons cold water and 3 tablespoons creme de menthe syrup into a saucepan. Sprinkle 1 envelope unflavored gelatin over the liquid. Heat at medium temperature, stirring until gelatin completely dissolves.
- Beat 2 packages of softened cream cheese with 1 teaspoon vanilla using a hand mixer until smooth and creamy. Slowly add the warm gelatin mixture, mixing thoroughly.
- Incorporate 1 jar of marshmallow creme into the cream cheese mixture. Gently fold in 2 cups of Cool Whip until evenly combined.
- Spread the cheesecake filling over the chilled Oreo crust. Refrigerate until the filling becomes completely firm, which typically takes 3-4 hours.
- Right before serving, top the cheesecake with remaining Cool Whip. Sprinkle the last ½ cup of crushed Oreos over the whipped topping.
- Drizzle ⅛ cup chocolate syrup in an artistic pattern across the top of the dessert.
Notes
- Crush Oreos finely to create a smooth, even crust that will hold together perfectly when you slice the cheesecake.
- Ensure cream cheese is at room temperature to prevent lumps and achieve a silky, creamy texture when mixing.
- Gently fold Cool Whip into the filling to maintain its light, airy consistency and prevent deflating the mixture.
- For a non-alcoholic version, replace creme de menthe syrup with peppermint extract and a splash of milk to maintain the mint flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Cheesecakes
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 329 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg