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No-Bake Mint Cheesecake

No-Bake Mint Cheesecake is one of the creamiest cheesecakes around ! With an Oreo crust, and dreamy cream rich, this is an all time winner cheesecake

No-Bake Mint Cheesecake

This Mint Cheesecake recipe is by far one of my favorites ! I do not only make it during holidays, but throughout the year as well.

It is perfect for Saint Patrick’s Day or at Christmas time as a deliciously, creamy dessert.

The No-Bake Mint Cheesecake gets a fair amount of Fresh Cream (double cream/whipping cream) which makes the texture so absolutely creamy.

I can assure you, this is a foolproof recipe, which has never failed me.

No-Bake Mint Cheesecake

Next time you are looking for a mini mint oreo cheesecake recipe, do have this one on hand !  And a no bake cheesecake is so easy to make too.

Which liquor to use in a Mint Cheesecake ?

You can choose any Mint flavored Liqueur, Schnapps or Creme de Menthe.

Creme de Menthe, Mint Schnapps or Peppermint Liqueur can be used, however, Schnapps would be my last choice (just a personal preference).

Both the Schnapps and Creme de Menthe is sweeter than the Peppermint Liqueur, which is also why I prefer the Liqueur.

How to make a non-alcoholic No-Bake Mint Cheesecake ?

Simply omit the Liquor and add Mint- or Peppermint Essence. Normally I would say 1 – 2 teaspoons but that is also a personal preference to strength.

Start with one teaspoon and add more as you taste until you are satisfied.

No-Bake Mint Cheesecake

Which sizes to make the Cheesecake ?

I like, no love, small individual dishes, especially dessert servings !

In the photos I have used moulds with a capacity of 1/2 cup ( 125 ml / 4 fl oz ) per serving, as well as in the jars below

Or you can opt to use a 20 cm x 30 cm ( 8 inch x 12 inch ) rectangular pie dish. Do note that the bigger the cheesecake, the longer it will take to fully set.

No-Bake Mint Cheesecake in Jars in Jars

The Mint Cheesecake can be made ahead of time and is perfect to take along to a potluck. See above photo in jars. 

Easy to transfer and will keep well stored in an airtight container in the refrigerator for up to a week !

A Quick glance at the ingredients needed for the No-Bake Mint Cheesecake :

(Scroll down for the full, printable recipe card)

  • 250 grams Oreo Biscuits, crushed finely ( 8 oz )
  • 1/2 cup Unsalted Butter, melted ( 125 ml / 4 oz )
  • 3 teaspoons Gelatine Powder, plain
  • 2 tablespoons Cold Water
  • 500 grams Cream Cheese, plain, softened ( 1 pound )
  • 1/2 cup Caster Sugar, (Superfine Sugar) ( 4.5 fl oz )
  • 1 1/2 cups Fresh Cream, (double cream/whipping cream) ( 375 ml / 12.5 fl oz )
  • 1/4 cup Peppermint Liqueur, see note below ( 60 ml / 2 oz )
  • 40 grams Milk Chocolate, melted ( 1.4 oz )
  • Mint Leaves, optional, to garnish

No-Bake Mint Cheesecake

Absolutely DIVINE !

More Cheesecake recipes you might like:

No-Bake Mint Cheesecake

Yield: 16 Servings

No-Bake Mint Cheesecake

No-Bake Mint Cheesecake

No-Bake Mint Cheesecake is one of the creamiest cheesecakes around ! With an Oreo crust, and dreamy cream rich, this is an all time winner cheesecake

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 250 grams Oreo Biscuits, crushed finely ( 8 oz )
  • 1/2 cup Unsalted Butter, melted ( 125 ml / 4 oz )
  • 3 teaspoons Gelatine Powder, plain
  • 2 tablespoons Cold Water
  • 500 grams Cream Cheese, plain, softened ( 1 pound )
  • 1/2 cup Caster Sugar, (Superfine Sugar) ( 4.5 fl oz )
  • 1 1/2 cups Fresh Cream, (double cream/whipping cream) ( 375 ml / 12.5 fl oz )
  • 1/4 cup Peppermint Liqueur, see note below ( 60 ml / 2 oz )
  • 40 grams Milk Chocolate, melted ( 1.4 oz )
  • Mint Leaves, optional, to garnish

Instructions

  1. Combine the crushed Oreos and the melted Butter - divide between 16 mini moulds (jars or large dish - see post) and press firmly onto the bottom - refrigerate 20 - 30 minutes
  2. Sprinkle the Gelatin Powder over the Water in a small microwavable bowl and let sponge - heat 10 seonds or until Gelatin is dissolved - remove and let cool slightly
  3. Beat the Cream Cheese and Caster Sugar n a large mixing bowl until smooth, beat in Cream until smooth and a little thickened
  4. Stir in dissolved Gelatin and Peppermint Liqueur (or Creme de Menthe)
  5. Divide mixture between the moulds, jars or dish - chill for at least 4 hours (larger cheesecake is better to leave overnight)
  6. Drizzle with the melted Milk Chocolate before serving (pop back into the refrigerator for a few minutes to set)
  7. Garnish with Mint leaves (if using)

Notes

  1. Peppermint Liqueur or Creme de Menthe can be used
  2. Creme de Menthe however is not as creamy as Peppermint Liqueur, but is sweeter
  3. Leftovers can be stored in an airtight container in the refrigerator for up to a week

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 359Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 10gCholesterol 73mgSodium 213mgCarbohydrates 22gFiber 1gSugar 17gProtein 4g

Nutrition value is not always accurate. Please also check your ingredient labels.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Linked up at : WEEKEND POTLUCK – The Country Cook

 

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Patricia Nemakhavhani

Thursday 24th of February 2022

Absolutely divine. Was a privilege to taste …. thank you

Linda Nortje

Friday 25th of February 2022

You are most welcome, Patricia, glad you enjoyed the cheesecake !

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