This mint Oreo cheesecake is a decadent, gluten-free dessert with a mint Oreo cookie crust and a rich cheesecake filling topped with mint chocolate ganache and mint buttercream frosting.
I love baking with mint, especially when it's combined with chocolate. Recipes like my white chocolate peppermint cake and mini Oreo mint cheesecake are both ultra-sweet and decadent, and everyone always loves them.
Now, I've added another recipe to the mix. This mint Oreo cheesecake takes the flavors of mint and chocolate found in my mini version and transforms it into a rich, delicious dessert perfect for any occasion, especially special events and holidays.
Jump to:
- Why You'll Love This Oreo Mint Cheesecake
- Mint Oreo Cheesecake Video
- Ingredients
- Flavor Variations
- Hot to Make This Mint Oreo Cheesecake Recipe
- Hint
- Storage
- What to Serve with Mint Chocolate Oreo Cheesecake
- Tips for the Best Mint Oreo Cheesecake
- More Delicious Oreo Recipes
- Frequently Asked Questions
- Related
- 📖 Recipe
- 💬 Comments
Why You'll Love This Oreo Mint Cheesecake
- Simple Ingredients: Everything you need to make this cheesecake can be found in your kitchen or local grocery store.
- Easy: This recipe has a few steps, but it's very easy. Just follow the directions, and you'll be golden. See what I did there?
- Classic Flavor: Every bite of this cheesecake is loaded with classic cheesecake, chocolate, and mint flavors.
- Perfect for Any Event: This cheesecake is pretty enough for any event, and its flavors make it excellent for holiday gatherings.
Mint Oreo Cheesecake Video
Ingredients
Crust
- Oreo Mint Cookies: Crushed Oreo mint cookies give the crust a minty, chocolaty flavor.
- Butter: Melted butter holds the crushed cookies together to make the crust.
Cheesecake
- Cream Cheese: Cream cheese creates the base for the rich, creamy cheesecake.
- Sour Cream: Sour cream adds extra richness to the cheesecake.
- Eggs: Eggs add fat for richness and help bind the cheesecake batter.
- Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free baking flour because I find it gives my baked goods the best flavor and texture.
- Oreo Mint Cookies: Crushed Oreo mint cookies give the cheesecake batter a minty, chocolaty note in every bite.
- Vanilla Extract: I prefer Singing Dog vanilla for its quality, purity, and deep vanilla flavor.
Ganache
- Chocolate Bar: A melted chocolate bar is perfect for making chocolate ganache.
- Heavy Cream: Heavy cream gives the ganache its richness and luster.
- Mint Extract: Mint extract adds a bright mint note to the ganache.
Mint Buttercream
- Butter: Butter adds richness and that signature buttery flavor to the frosting.
- Powdered Sugar: Powdered sugar adds body and gives the frosting its sweetness.
- Vanilla Extract: I prefer Singing Dog vanilla for its quality, purity, and deep vanilla flavor.
- Mint Extract: Mint extract adds a minty note to the frosting.
- Heavy Cream: Heavy cream allows your to adjust the texture of the frosting without sacrificing its richness.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Chocolate Cheesecake: Use regular Oreos and omit the mint for a more traditional cheesecake variation.
- Mint Cheesecake: For even more mint flavor, add ¼ teaspoon of mint extract to the cheesecake batter.
- Cocoa Powder: For more chocolate flavor, add cocoa powder to the cheesecake batter.
Hot to Make This Mint Oreo Cheesecake Recipe
Crust
1: In a food processor, pulse the mint Oreos into a fine crumb. Then, add the melted butter and pulse again.
2: Press the crumbs evenly into the bottom and along the sides of a 9-inch springform pan and bake until set.
Cheesecake
1: Boil enough water to make a water bath that fills a larger pan ¼ full for baking the cheesecake.
2: Beat the cream cheese, sugar, and flour in a stand mixer with the paddle attachment on medium until combined. Then, beat in the eggs one at a time on medium-low. Finally beat in the sour cream and vanilla on medium-low until creamy.
3: Crush the mint Oreos and gently fold them into the batter with a rubber spatula.
4: Wrap the springform pan with three layers of heavy-duty foil to keep out the water from the water bath. Then, pour the batter into the pan and place that pan into a larger roasting pan. Fill the roasting pan ¼ full of the hot water.
5: Bake the cheesecake until the the middle two inches is jiggly. Then, turn off the oven and leave the cheesecake inside it with the oven door cracked for an hour.
6: Remove the cheesecake from the oven and place it on the counter to cool for another 30 minutes before removing it from the water bath. Then, remove it from the water bath, take off the foil, and cool for an hour. Finally, place it in the fridge uncovered for 3 hours.
Ganache
1: Break the chocolate bar into pieces and add them to a medium bowl. Then, heat the heavy cream until it begins to slightly bubble and pour it over the chocolate.
2: Add the mint extract and let the mixture sit for 2 minutes. Then, stir well and pour it over the cooled cheesecake. Chill for an hour.
Mint Buttercream
1: Whip the butter on medium until creamy. Then, add half the powdered sugar, salt, mint, and vanilla and mix on medium until blended.
2: Add the remaining powdered sugar and heavy cream. Mix on high for 1 to 2 minutes.
Decorating
1: Pipe dollops of buttercream frosting around the top edge of the cheesecake. Then, place mint cookies on top.
Hint
Be sure to beat the cheesecake batter on medium-low speed to prevent air bubbled from getting into the batter and causing it to crack and sag later.
Storage
Refrigerate your mint Oreo cheesecake for up to 4 days in an air-tight container. For longer storage, wrap it in a double layer of plastic wrap and a layer of foil and freeze it for up to a month.
Defrost the cheesecake in the refrigerator overnight before serving.
What to Serve with Mint Chocolate Oreo Cheesecake
This beautiful cheesecake is the perfect end to a nice meal like pasta with chorizo and chicken, pork tenderloin, or steak pasta alfredo.
It also makes a lovely addition to any party dessert table alongside other treats like chocolate peanut butter cupcakes, chocolate strawberry cake, or chocolate banana bread.
Tips for the Best Mint Oreo Cheesecake
- Be sure to mix your cheesecake batter on medium-low speed. This prevents too much air from getting into the batter, preventing it from cracking or sagging as it cools.
- Fold the crushed Oreos into the cheesecake batter. Don't stir. Again, this limits air in the batter.
- Be sure to thoroughly wrap your pan with foil to keep the water out of the cheesecake. Even a little bit will make a soggy cheesecake.
- It's important to boil the water before adding it to the water bath. This ensures the water will be hot and fills the oven with moisture the cheesecake needs to prevent cracking.
More Delicious Oreo Recipes
- Oreo Cake Cheesecake
- Oreo Doughnuts
- Golden Oreo Cheesecake
- Oreo Chocolate Chip Cookies
- Oreo Brownie Cheesecake
- Red Velvet Oreo Cheesecake
- Gluten-Free Oreo Cheesecake
- Christmas White Chocolate Oreos
- Oreo Peanut Butter Pie
- Gluten-Free Oreo Donuts
- Gluten-Free Red Velvet Oreo Cupcakes
Frequently Asked Questions
If you mix your batter on a high speed, it will incorporate too much air. As the cheesecake bakes, the air causes it to rise too much. Then, when the cheesecake cools, the air escapes, causing the cheesecake to sag.
Cheesecakes crack when the outside cooks faster than the inside. A waterbath helps distribute the heat of the oven evenly throughout the cheesecake and prevents the top from getting too done too quickly due to the increased humidity in the oven.
Strictly speaking, you don't have to use a water bath, but your cheesecake will be much prettier if you do. Water baths help keep the cheesecake from cracking or sagging, and they're not hard to do.
Simply boil a pot of water! Place your cheesecake pan inside a larger roasting pan and fill the roasting pan with enough hot water to come ¼ of the way up the side of your inner pan. Be sure you wrap you pan tightly in several layers of foil to keep the water out!
Related
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📖 Recipe
Mint Oreo Cheesecake
Equipment
Ingredients
Crust
- 20 gluten-free Mint Oreos
- ¼ cup butter melted
Mint Cheesecake
- 32 oz cream cheese softened
- 2 tbps gluten free 1:1 flour
- 1 cup sugar
- 5 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 tablespoon Singing Dog vanilla
- 15 gluten-free Mint Oreos crushed
Ganache
- 7 oz chocolate bar
- ⅓ cup heavy cream
- ¼ teaspoon mint extract
Mint Buttercream
- 2 ¾ cups powdered sugar
- 1 stick butter softened
- 3 tablespoon heavy cream
- ¾ teaspoon Singing Dog vanilla
- ¼ teaspoon mint extract
- 1 pinch salt
Instructions
Crust
- Preheat the oven to 350 degrees.
- Pulse 20 mint Oreos into fine crumbs in a food processor.
- Add the melted butter and pulse again to thoroughly combine.
- Press the mixture evenly into the bottom and around the edges of a 9-inch springform pan.
- Bake the crust for 10 minutes. Then, remove it from the oven.
Mint Cheesecake
- Reduce the oven temperature to 325 degrees. Then, boil enough water to fill a roasting pan ¼ of the way up.
- In a stand mixer, beat the cream cheese, sugar, and flour with the paddle attachment on medium-low for about 2 minutes. Then, add the eggs one at a time, beating after each addition. Finally, add the sour cream and vanilla and beat until combined.
- Crush the Oreos and gently fold theminto the batter with a rubber spatula.
- Wrap the springform pan in three layers of heavy-duty foil.
- Place the wrapped pan in a larger roasting pan. Then, fill the roasting pan ¼ of the way up with the hot water. Bake for 60 to 70 minutes until the middle 2 inches of the cheesecake are jiggly.
- Turn off the oven, crack the door, and leave the cheesecake inside it for an hour. Then, remove it from the oven and cool for another 30 minutes. Remove the springform pan from the water bath, and cool for another hour. Finally, chill the cheesecake uncovered for 3 hours.
Ganache
- Break the chocolate bar into pieces and add them to a medium bowl.
- Heat the heavy cream until it begins to bubble slightly.
- Pour the heated heavy cream over the chocolate, add the mint extract, and let the mixture sit for 2 minutes.
- Stir well until the ganache is smooth and glossy.
- Pour the ganache over the chilled cheesecake.
- Chill the cheesecake for another hour.
Mint Buttercream
- Whip the softened butter for 1 minute on medium speed.
- Add half the powdered sugar, salt, mint extract, and vanilla extract, and mix for 45 seconds or until blended.
- Add the remaining powdered sugar and heavy cream and mix on medium for 1 to 2 minutes until rich and creamy.
Decorate
- Pipe dollops of buttercream around the top edge of the cheesecake. Then, place mint cookies upright between the dollops.
Notes
- Refrigerate for up to 4 days in a covered container.
- You can freeze individual slices wrapped in plastic wrap and stored in an airtight, freezer-safe container for up to a month.
- You can freeze an entire cheesecake by wrapping it in a double layer of plastic wrap and a layer of foil and freezing it for up to a month.
- Never freeze your cheesecake for longer than a month, or it will become grainy.
- Defrost the cheesecake overnight in the refrigerator before serving.
- Be gentle when mixing your cheesecake batter at every stage. Keeping excess air out of the batter is key to ensuring the cheesecake doesn't collapse.
- The key to a successful water bath is heating it before pouring it into the outer pan. You want the water to immediately fill the oven with steam and even heat.
Matt says
The chocolate and mint balance so well, and that Oreo crust takes it over the top. Definitely a favorite!
Ieva says
My husband is a huge fan of mint chocolate so I decided to make this dessert for our anniversary. It was an instant hit! Creamy, delicious, and a great combination of crunchy oreos and cooling mint flavour. Thank you - great recipe!
Juyali says
Made this for my niece’s birthday. She loves mint Oreos, so this was perfect. The ganache and filling came out great.
Krystle says
Every layer of this is just perfection. Especially love the mint buttercream.
Elizabeth says
Oh, yeah, this is a winner! It's so fun to shake up the buttercream color for different occasions!
Sonja says
Chocolate mint is my all-time favorite combo, so I certainly wasn't able to resist this Mint Oreo Cheesecake. Made it for a friends birthday who is celiac and it was devoured! I'll make it again soon, but I doubt I'll share, it was just too yummy!
Anonymous says
This worked exactly as written, thanks!