Sweet and refreshing No Bake Mint Chocolate Chip Cheesecake looks like it takes hours to make but is actually ready in just 20 minutes!
These super yummy and easy to assemble No Bake Mint Chocolate Chip Cheesecake cups come together and are ready to serve in just 20 minutes! Smooth and creamy mint chocolate chip cheesecake is mixed with layers of crunchy, crumbly Oreo cookies to create an irresistible dessert experience no one can resist!
SKIP THE OVEN THIS TIME
I love cheesecake, but I don’t always have the time or the patience required to bake a full fledged traditional cheesecake. No bake cheesecake recipes are the best because they quickly satisfy any cheesecake craving and they’re so easy to make it’s almost dangerous!
If you love these individual no bake cheesecake desserts then you’ll love No Bake Raspberry Cheesecake Mousse and No Bake Ultimate Cookies and Cream Cheesecake!
OTHER RECIPES TO SERVE WITH MINT CHOCOLATE CHIP CHEESECAKE
- Homemade Cool Whip – If you don’t have any whipped cream handy to top off your easy no bake cheesecake cups, consider making it fresh from scratch!
- Grasshopper Cocktail – You can have your mint and drink it too with this fun creamy and minty cocktail.
INGREDIENTS
Cheesecake: This no bake cheesecake is made with softened cream cheese, heavy cream, and powdered sugar.
Minty Mix-Ins: To customize this base no-bake cheesecake recipe I use green food coloring, peppermint and vanilla extract, and mini chocolate chips!
Cookie Layers: Each alternating layer is simply made up of crushed Oreo cookies!
Garnishes: You can top off this delicious dessert with Mint Oreos, Andes Mints, whipped topping, other crushed cookies, or even a chocolate sauce drizzle!
HOW TO MAKE MINT CHOCOLATE CHIP CHEESECAKE
STEP ONE: Beat together the softened cream cheese with a hand mixer in a large bowl. Once the cream cheese is smooth and creamy add in a cup of heavy cream and a cup of powdered sugar. Blend these ingredients with the hand mixer until there are no lumps.
STEP TWO: Add in 3-6 drops of green food coloring and mix it until it has reached the desired color. Finally, add in the peppermint extract and vanilla extract and mix well by hand or with the mixer. Once the cheesecake is mixed, fold in the chocolate chips and then transfer to a large piping bag with the tip cut off.
STEP THREE: Fill the bottom of six 8-ounce jars or cups with some crushed Oreo cookies. You can press down to flatten the layer or shake the jar to help settle it. On top of the crushed cookies, pipe a layer of Mint Chocolate Chip Cheesecake batter to about the halfway point. Repeat with one more layer of cookie crumbs and another layer of mint cheesecake. Finish these No Bake Mint Chocolate Chip Cheesecake cups with optional toppings and garnishes, serve, and enjoy!
TIPS FOR SUCCESS
- You can add as much green coloring as you like until your deired color is reached. I like a pale green, but you can make a brighter green too if you prefer.
- If you don’t have a piping bag handy, just fill a Ziploc bag and cut off one the corners. Make the hole large enough that it won’t get clogged by chocolate chips.
- I like to serve these individual desserts with a mini toppings bar so everyone can customize the final touches.
- Want to make a whole cake? Mix the crushed Oreos with 4 tablespoons of melted butter. Press the Oreo mixture into a pie plate or cake pan. Cover with the mint chocolate chip cheesecake mixture and spread it into an even layer. Chill in the fridge until the cheesecake is set. Decorate the edges with whipped cream dollops and any other garnish you like before slicing.
HOW LONG DOES NO BAKE CHEESECAKE LAST IN THE FRIDGE?
You can store these No Bake Mint Chocolate Chip Cheesecakes in the fridge for up to 5 days. Just make sure to tightly cover the jars or cups. Also, the longer the no bake cheesecake cups are refrigerated the softer the Oreo cookie crumbles may become.
CAN NO BAKE CHEESECAKE BE FROZEN?
You can freeze any leftover no bake cheesecake cups as long as they are kept airtight while frozen. I recommend leaving out any additional toppings so that you can add them on fresh at a later time. I also recommend thawing these no bake cheesecakes in the fridge first before enjoying them. The Oreo layers may become softer after freezing and thawing occurs.
OTHER NO BAKE DESSERT RECIPES
- No Bake Chocolate Banana Pudding Pie
- Perfectly Easy No Bake Cheesecake
- Lemon Raspberry No Bake Pie
- No Bake Cinnamon Tiramisu
- Berry No Bake Ice Box Cake
- No Bake Peach Chiffon Pie
Ingredients
- 16 ounces cream cheese softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 3-6 drops green food coloring
- ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 1 cup mini chocolate chips
- 20 Oreo cookies crushed (about 2 1/4 cups)
Garnishes
- Whipped cream
- Andes mints
- Mini chocolate chips
- Crushed Oreos
- Mint sprig
Instructions
- In a large bowl, beat the cream cheese until creamy and smooth with a hand mixer. Add the heavy cream and powdered sugar. Mix until there are no lumps.
- Add 3 drops of green food coloring, peppermint extract, and vanilla extract into the bowl. Mix together. (You can add more food coloring until your desired color is reached.) Fold in the chocolate chips by hand.
- Transfer the cheesecake mixture to a large piping bag with the end cut off. (see note)
- Fill six 8-ounce jars or dessert cups 1/4 full with the crushed Oreo cookies. Then lightly press down or shake to flatten the cookie crumbs. Pipe in enough cheesecake cheese mixture to fill the jars halfway. Repeat the layers.
- Top the cheesecake jars with any garnishes you like and then serve. If prepared ahead fo time, cover with the jar lid (or plastic wrap) and chill until ready to serve.
Notes
- If you don’t have piping bags, you can use a food storage bag with one corner cut off. Just be sure the opening is wide enough for the chocolate chips to fit through.
- Want to make a whole cake? Mix the crushed Oreos with 4 tablespoons of melted butter. Press the Oreo mixture into a pie plate or cake pan. Cover with the mint chocolate chip cheesecake mixture and spread it into an even layer. Chill in the fridge until the cheesecake is set. Decorate the edges with whipped cream dollops and any other garnish you like before slicing.
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