No-Bake Andes Mint Cheesecake

A slice of mint cheesecake on a plate with a fork

This No Bake Andes Mint Cheesecake comes together with a cool, creamy mint chocolate filling layered over a crunchy Mint Oreo crust and topped with chocolate chip sweetness. It’s an easy homemade dessert finished with a silky ganache and whipped cream that feels rich and fudge-like without ever turning on the oven.

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Prep Time 30

Chilling time 4

Total Time 4 30

Course Dessert

Cuisine American

Servings slices

Calories 761 kcal

Equipment

Ingredients

For the Mint Oreo Crust

24 Mint Oreos about 2 cups crumbs
5 tablespoons unsalted butter melted

For the Andes Mint Cheesecake

16 ounces cream cheese softened
1½ cups powdered sugar divided
1½ teaspoon peppermint extract adjust to taste
A few drops green food color optional
2 cups heavy cream cold
1 cup chopped Andes Mints

For the Chocolate Ganache

1 cup semi-sweet chocolate chips
½ cup heavy cream

For Andes Mint Topping and Garnish

½ cup Whipped cream optional
½ cup chopped Andes Mints
Andes Mints cut diagonally (see photos)

Instructions

Step One: Make the Mint Oreo crust.

Crush 24 Mint Oreos into fine crumbs using a food processor (or place in a zip-top bag and crush with a rolling pin).
Mix Oreo crumbs with melted butter until the crumbs resemble wet sand.
Press Oreo mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan. Place crust in the freezer while preparing the filling.

Step Two: Prepare the no-bake cheesecake filling.

In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add peppermint extract and green food coloring, mixing until evenly tinted.
In a separate bowl, whip cold heavy cream with ½ cup powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well distributed. The peppermint cheesecake filling should be light and fluffy. Fold in the chopped Andes Mints.
Spread filling evenly over the chilled crust. Refrigerate at least 4 hours or until firm (overnight is best). Place in freezer for the first hour or two to speed the chilling process.

Step Three: Make the ganache topping.

Place the chocolate chips and remaining heavy cream in a microwave-safe bowl, and heat in microwave in 20 second bursts, stirring thoroughly after each time, until melted. This should only take 2-3 bursts. Stir until smooth.
Allow the ganache to cool for about 10 minutes, then pour over the chilled cheesecake, spreading evenly. Chill for another 30 minutes in the freezer until the ganache is set. Do not allow plastic wrap or any other cover to touch the ganache while it sets.

Step Four: Garnish and serve.

Pipe or dollop whipped cream around the edges.
Sprinkle chopped Andes Mints over the whipped cream. Garnish with halved Andes Mints for a show-stopping finish. (See photos.)

Nutrition

Keyword brownies, cheesecake, chocolate, chocolate chips, cream cheese, mint, Oreo

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