This no-bake Oreo mint cheesecake dessert not only looks amazing, but it's quick and easy to make as well. Surprisingly, this gluten-free beauty can be put together in less than 15 minutes. It also makes for a perfect party dessert shooter just by swapping out the serving vessel for a shot glass! Try this recipe for St. Patrick's Day or as a post-Easter dinner delight.
If you're not a member of the "I love mint" Fanclub, no problem! Simply use classic gluten free Oreo cookies and replace the mint extract with vanilla. You can make this recipe dairy free, with only a few simple substitutions*.
Gluten-free, no bake, AND completely customizable - what more could you possibly ask for in a dessert? If you think of something let me know, otherwise, excuse me while I eat a spoonful of this creamy, dreamy, cookie-filled deliciousness!
*see the recipe below for substitutions
This quick and easy dessert is perfectly suited for a festive St. Patrick's Day or Easter dessert that the whole family will fall in love with!
Not a fan of mint?
You may certainly substitute classic gluten free Oreos and swap out the mint extract for alcohol-free vanilla or vanilla bean paste to make this into a vanilla Oreo no-bake cheesecake!
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Ingredients
For the no-bake mint cheesecake filling:
- cream cheese
- heavy cream
- sugar
- alcohol-free vanilla
- mint extract
- Optional: 1-2 drops of green food coloring
For the gluten free Oreo crust:
- gluten free mint Oreos
- melted butter
See recipe card for quantities.
Instructions
To make the crust:
- First, place the Oreos into a food processor and pulse until a fine crumb is reached. Alternatively, you can place the cookies in a plastic storage bag and crush them with a rolling pin or heavy-bottomed glass.
- Next, combine the cookie crumbs and melted butter in a small bowl, then mix with a spoon to combine thoroughly. Lastly, set aside the crust mixture.
To make the no-bake mint cheesecake batter:
- Firstly, you will whisk together the room temp cream cheese and the sugar until the sugar is well combined. Next, add in vanilla, then the mint extract and mix well. In order for your cheesecake to have a lusciously smooth and creamy texture, it is important that the cream cheese is room temperature to avoid lumps in the batter.
- Afterward, set aside the mixture to allow the sugar to dissolve completely. Additionally, if you'd like the mixture to have a hint of green color, then add 1-2 drops of green food coloring at this stage.
- Next, use a stand mixer with the whisk attachment, or a bowl using a handheld mixer, and beat the cold heavy cream until stiff peaks form. *Be very careful to not overmix, or you will end up with butter!
- Then, use a spatula to gently fold the whipped cream into the cream cheese/sugar mixture. Then, place the mixture into a piping bag. If you do not have a piping bag, you can use a plastic storage bag with the corner snipped off. Alternately, just spoon the mixture into the parfait cups for a more rustic look.
- Next, assemble the parfaits in the container of your choice in the following order: crust mixture, cheesecake filling, and then repeat for as many layers as you would like. Certainly, you may garnish the tops of the parfaits with any extra crust crumbs if you like.
- Lastly, place the assembled parfaits in fridge to set for at least 1 hour before serving. Generally, chilling the desserts for 2-3 hours is ideal so that they have ample time to set up and chill properly
Substitutions
You can certainly make this gluten-free cheesecake dairy free by substituting coconut heavy cream for the whipping cream, swapping out the cream cheese for dairy free cream cheese, and using dairy free butter. Additionally, you can substitute the gluten-free mint Oreos, for the classic version or your favorite gluten-free sandwich cookie flavor.
Equipment
Ideally, this recipe should be assembled in a clear parfait glass or other type of see-through container. However, you may certainly use whatever type of container suits your needs.
Storage
Parfaits may be stored covered in plastic wrap for up to 3 days in the refrigerator. Unfortunately, the whipped cream/cheesecake filling will start to separate after 3 days. Surprisingly, that's the best excuse to eat them right away!
Top tip
Want to add a little fancy flair to this already gorgeous dessert? Try using a piping bag with a star tip, and garnish with extra cookie crust crumbs and fresh mint leaf. Is this too much cuteness for one dessert? I think not!
Looking for more delicious gluten free desserts?
Try these "almost guilt-free" desserts:
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📖 Recipe
Oreo Mint Cheesecake
Equipment
- 8 oz glasses, cups, or other clear containers for serving
Ingredients
For the no bake mint cheesecake filling:
- 8 oz cream cheese room temp
- 1 cup heavy cream cold
- ½ cup sugar
- 1 teaspoon alcohol-free vanilla
- ¼ teaspoon mint extract
- Optional: 1-2 drops of green food coloring
For the gluten free Oreo crust:
- 20-25 gluten free mint Oreos
- 1 tablespoon melted butter
Instructions
To make the crust:
- First, place the Oreos into food processor and pulse until a fine crumb is reached. Alternately, you can place the cookies in a plastic storage bag and crush them with a rolling pin or heavy-bottomed glass.
- Next, combine the cookie crumbs and melted butter in a small bowl, then mix with a spoon to combine thoroughly. Lastly, set aside the crust mixture.
To make the no-bake mint cheesecake batter:
- Firstly, you will whisk together the room temp cream cheese and the sugar until sugar is well combined. Next, add in vanilla, then the mint extract and mix well. In order for your cheesecake to have a lusciously smooth and creamy texture, it is important that the cream cheese is room temperature to avoid lumps in the batter.
- Afterwards, set aside the mixture to allow the sugar dissolve completely. Additionally, if you'd like the mixture to have a hint of green color, then add 1-2 drops of green food coloring at this stage.
- Next, use a stand mixer with the whisk attachment, or a bowl using a handheld mixer, and beat the cold heavy cream until stiff peaks form. *Be very careful to not overmix, or you will end up with butter!
- Then, use a spatula to gently fold the whipped cream into cream cheese/sugar mixture. Then, place the mixture into a piping bag. If you do not have a piping bag, you can use a plastic storage bag with the corner snipped off. Alternately, just spoon the mixture into the parfait cups for a more rustic look.
- Next, assemble the parfaits in the container of your choice in the following order: crust mixture, cheesecake filling, and then repeat for as many layers as you would like. Certainly, you may garnish the tops of the parfaits with any extra crust crumbs if you like.
- Lastly, place the assembled parfaits in fridge to set for at least 1 hour before serving. Generally, chilling the desserts for 2-3 hours is ideal so that they have ample time to set up and chill properly
Kelli C says
Where has this recipe been all my life?! So simple, and I made it in cute little mason jars. Next time I’ll make it in a giant bowl for myself!
NKendrick says
Hahah! Thank you so much! Next time just make double, it’s a win win!