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This cool mint cheesecake blends three mouthwatering flavors into one knockout dessert. The smooth mint middle sandwiched between chocolate layers makes for a cool treat that'll wow your friends without much fuss in the kitchen.
I whipped up this mint cheesecake for a St. Patrick's Day party last spring and it vanished quicker than anything else on the dessert table. The cool mint and chocolate combo has turned into my go-to dish for gatherings since everyone asks for it.
Ingredients
- Chocolate Oreo Pie Crusts: gives you a ready-made chocolate base with zero baking
- Mint Oreo Cookies or Girl Scout Thin Mints: adds nice crunch and boosts the mint taste
- Cream Cheese: brings that classic cheesecake zip and silky feel
- Sweetened Condensed Milk: makes everything sweet and smooth without using regular sugar
- Green Food Coloring: creates that pretty mint look that catches everyone's eye
- Mint Extract: delivers the cool flavor that makes this dessert stand out
- Cool Whip: makes everything airy in both the filling and topping
- Semi Sweet Chocolate Chips: turns into the perfect ganache layer
- Heavy Whipping Cream: teams up with chocolate for that smooth topping
Step-by-Step Instructions
- Prepare the Cookie Base:
- Smash mint Oreos in a plastic bag until they're chunky but not powdery. Don't crush them too fine - those little bits add great texture to your filling.
- Create the Mint Filling:
- Mix cream cheese and sweetened condensed milk for three whole minutes until it's super smooth and fluffy. This long mixing time puts air in the mix for that real cheesecake feel. Stir in the green coloring and mint extract till it's all one color.
- Combine Filling Components:
- Carefully fold the Cool Whip in with a rubber spatula using light movements to keep it fluffy. After it's mixed, add the crushed mint cookies making sure they spread throughout. Split the mixture between both Oreo crusts and smooth the tops.
- Create Chocolate Topping:
- Warm chocolate chips and heavy cream in the microwave in short bursts, stirring between each one. Let the ganache cool for about 5 minutes before you spread it on the cheesecakes. This cooling step keeps the ganache from sinking into the mint part.
- Chill to Set:
- Put the finished cheesecakes in the fridge for at least 3 hours but overnight works better. This waiting time lets all the flavors mix together and helps the filling get just right.
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The mint extract really makes this dessert special. I've found that pure mint extract works better than peppermint for a genuine flavor that goes great with chocolate. My grandma used to make something like this every Christmas and just smelling the mint takes me back to her kitchen during holiday baking season.
Storage Options
This cheesecake stays fresh in the fridge for up to 5 days if you keep it in a sealed container. It actually tastes even better after the first day as the mint flavor spreads through the filling. If you want to keep it longer, wrap slices or whole pies tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw in the fridge overnight before you eat it.
Customization Ideas
Regular Oreos work fine if you don't have mint ones - you'll just get most of your mint flavor from the extract instead. You can also play with how much mint extract you add, starting with just 1/2 teaspoon if you want a lighter mint taste. If you're crazy about chocolate, try mixing mini chocolate chips into the filling for extra bits of chocolate in every bite.
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Serving Suggestions
This mint cheesecake tastes amazing by itself but can be dressed up for special events. Add a spoonful of extra Cool Whip, some chocolate sauce drizzled on top, or Andes mints as decoration. For fancy dinner parties, squeeze little whipped cream swirls around the edge and stick a mint Oreo or Andes mint between each swirl. This dessert goes really well with coffee or hot chocolate, which brings out the mint chocolate flavors even more.
Common Questions
- → Can I use a homemade chocolate Oreo crust?
Absolutely, making your own Oreo crust works great and can taste even better than buying one from the store.
- → How long does the cheesecake need to chill?
You'll want to chill it for at least 3 hours, but leaving it in the fridge overnight will give you the smoothest results.
- → Can I use a substitute for Cool Whip?
Sure thing, just whip some heavy cream with a bit of sugar until it's fluffy and you'll get something very similar to Cool Whip.
- → How do I store the cheesecake?
Cover it well with plastic wrap and aluminum foil before putting it in the fridge for up to 3 days. You can also freeze it for 3 months if you need to. Just let it thaw in the fridge overnight after freezing.
- → What can I use for garnish?
A dollop of whipped cream, some chopped Andes mints, or sprinkled Oreo crumbs all make wonderful toppings that add extra flavor and make the cake look amazing.
- → What type of mint extract should I use?
Pure mint extract gives you the best flavor, but don't worry if you only have peppermint extract handy as it works pretty well too.