Mint Oreo No-Bake Delight (Print-Friendly Version)
# What You'll Need:
→ Crust
01 -
2 Chocolate Oreo ready-made pie shells
→ Filling
02 -
24 Mint Oreos or Girl Scout Thin Mints, split into portions
03 -
3 packs of softened cream cheese (8 ounces each)
04 -
1 tin sweetened condensed milk (14 ounces)
05 -
5 drops of green food dye
06 -
1 teaspoon mint flavoring
07 -
12 ounces Cool Whip, defrosted, separated
→ Topping
08 -
1 cup dark chocolate chips
09 -
5 tablespoons thick cream for whipping
# Step-by-Step Directions:
01 -
Break the mint Oreos into rough chunks inside a Ziploc bag and put them aside.
02 -
Whip the cream cheese with the condensed milk in a big bowl for roughly 3 minutes till it's light and creamy. Add the green coloring and mint flavoring.
03 -
Mix in 12 ounces of melted Cool Whip and the broken mint cookies. Split the mixture and pour into both Oreo crusts.
04 -
Mix chocolate chips and thick cream in a bowl safe for microwave. Heat in 30-second bursts, giving it a stir each time until it's silky. Let it sit for 5 minutes to cool down.
05 -
Drizzle the slightly cooled chocolate mix across both cheesecakes.
06 -
Keep the cheesecakes in the fridge for at least 3 hours or leave them overnight before eating.
# Helpful Notes:
01 -
This makes two whole pies, so you can share one and save the other.
02 -
Don't want store-bought? You can make your own chocolate Oreo crust instead.
03 -
Want to save it? Wrap the pies in plastic, cover with foil, and they'll keep in the freezer for 3 months. Just thaw in your fridge overnight.