This no-bake Andes Chocolate Mint Cheesecake features an easy Oreo crust, minty chocolate cheesecake filling made with pieces of Andes mints, and a smooth mint ganache on top!
No-bake cheesecakes are smooth, creamy, and loved by many - even people who aren't the biggest fan of cheesecake! Their fluffy texture as opposed to the denser texture of a baked cheesecake is easy to love. This festive and tasty cheesecake is sure to be a crowd-pleaser! If you, like me, also enjoy a baked cheesecake, be sure to try these Eggnog Cheesecake Bars or Mini New York Cheesecakes over the holidays!
Just look at that creamy texture! The crunchy and buttery Oreo crumb crust with a hint of salt from the salted butter is perfect alongside the chocolate cheesecake. My decadent Triple Chocolate Cheesecake also features an Oreo crust.
⭐️ Why You Need to Make This Recipe
- Simple and no-bake. Perfect for the holidays when both time and oven space are limited!
- Easy to make gluten-free. Swap out the regular Oreo crumbs in the crust for crushed-up gluten-free Oreos (without the filling).
- Festive. Peppermint and chocolate is a great Christmas flavor combo. Try my Mint Chocolate Sandwich Cookies for another amazing mint chocolate dessert!
Here are the ingredients needed to make this easy mint chocolate cheesecake.
- Salted Butter - Melted for the crust. I like the salty touch that the salted butter brings but you may use unsalted instead.
- Oreo Crumbs - I like to buy pre-crushed Oreo baking crumbs but you can also crush your own in a food processor or in a bag with a rolling pin. Make sure you remove the Oreo filling and just use the cookies.
- Cream Cheese - Full-fat and softened to room temperature.
- Powdered Sugar - For a smooth texture.
- Extracts - Peppermint and vanilla extracts help flavour this cheesecake.
- Semisweet Chocolate - I use chocolate chips but you could use chopped semisweet chocolate instead.
- Heavy Cream - Also called whipping cream, this will whip up into the fluffy no-bake cheesecake batter and is also used to make the ganache topping.
- Andes Mints - These Andes Creme de Menthe mints are chopped into small pieces. These are folded into the cheesecake batter and are also used to make the ganache to go on top.
See the recipe card for measurements.
Here are some possible substitutions and variations for making this recipe.
- Gluten-free - Make a GF crust using gluten-free Oreos crushed up (remove the filling).
- Salted Butter - It's okay if you don't have salted butter, you may simply use unsalted in its place and add ¼ teaspoon of salt to the crust if desired.
Step 1: Mix together the Oreo crumbs and melted butter and press into the bottom of a springform pan lined with wax paper to form a crust.
Step 2: Cream together the softened cream cheese, powdered sugar, peppermint extract, and vanilla until smooth.
Step 3: Heat the heavy cream in the microwave in 30-second increments until scalding. Pour in the semisweet chocolate and let sit for 1 minute to allow the chocolate to melt. Whisk until smooth.
Step 4: Add the combined cream and chocolate mixture to the cream cheese mixture while it is still warm. Blend on low until fully incorporated.
Step 5: Add the heavy cream.
Step 6: Whip for 2 minutes until smooth and fluffy.
Step 7: Add the chopped Andes mints and fold gently just until combined.
Step 8: Pour into the pan on top of the prepared crust and smooth out the top. Cover and refrigerate for 1 hour before topping with the ganache.
Step 9: Heat the cream until scalding in 30-second increments in the microwave. Add the chopped Andes mints and let sit for 1 minute to melt before whisking until smooth. Let this mixture cool to room temperature before putting it on top of the cheesecake.
Step 10: Spread the room-temperature ganache over the slightly chilled cheesecake. Refrigerate again for at least 4 hours or overnight is great.
Hint: Remember to take your cream cheese out of the refrigerator to warm slightly before making this cheesecake to ensure the batter mixes into a smooth mixture without any lumps of cream cheese.
Store the cheesecake covered in the refrigerator for up to 3 days.
💡 Top tip
Be sure to allow enough time for the cheesecake to chill and set. It needs at least 4 hours but the more chilling time, the better. Prepare it in the morning before serving it for dessert in the evening or even make it the night before!
Ganache is a sauce made using heavy cream which is heated and added to chocolate. The chocolate melts from the heat of the cream and can be whisked into a rich and smooth topping. Different ratios of cream to chocolate may be used to create anything from a thin sauce to a thick filling. Ganache with a higher cream content can also be chilled and then whipped into a whipped frosting.
Yes! Use gluten-free Oreo cookies (without the icing filling) to make a GF chocolate cookie crust.
🧀 More Cheesecake Recipes
Looking for other recipes like this? Try these:
If you tried this Andes Chocolate Mint Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
Andes Chocolate Mint Cheesecake
- 9-inch springform pan
- non-stick cooking spray
- mixing bowls
- electric handheld mixer
- measuring cups & spoons
- silicone spatula
For the Crust:
- 2 cups Oreo baking crumbs *
- ½ cup salted butter * melted
For the Filling:
- 16 ounces full-fat cream cheese softened to room temperature
- 1 cup powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup semisweet chocolate chips
- 1 ½ cups heavy cream separated
- 1 cup chopped Andes Crème De Menthe Chocolate Mints (approximately 28 individual mints)
For the Ganache:
- ⅔ cup chopped Andes Crème De Menthe Chocolate Mints (approximately 18 individual mints)
- ½ cup heavy cream
To make the Cheesecake:
- Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray or line it with wax paper. Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
- Place the softened cream cheese, powdered sugar, peppermint extract, and vanilla in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth. Heat ½ cup of the heavy cream in the microwave in 30-second increments or on the stove until scalding. Add the chocolate chips to the scalding cream and let sit for 1 minute to melt before whisking until smooth.
- Add the combined cream and chocolate mixture to the cream cheese mixture while it is still warm and mix on low speed until fully incorporated. Add the remaining 1 cup of heavy cream and continue mixing, starting on low speed and increasing to high until the mixture is fluffy and whipped. Fold in the chopped chocolate mints.
- Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate for 1 hour while making the ganache topping.
To make the Ganache Topping:
- Place the finely chopped chocolate mints in a heat-safe bowl. Heat the heavy cream in the microwave in 30-second increments or on the stove until scalding. Pour over the chocolate and let sit for 1 minute to allow the chocolate to melt before whisking until fully combined and smooth.
- Let the ganache cool to room temperature before spreading on top of the slightly chilled cheesecake (in the springform pan). Spread around into an even layer and then cover and refrigerate the finished cheesecake for at least 4 hours before serving.
- Serve the chilled cheesecake with whipped cream, if desired. Enjoy!
- Make a gluten-free crust using gluten-free Oreos crushed up (remove the filling).
- It's okay if you don't have salted butter, you may simply use unsalted in its place and add ¼ teaspoon of salt to the crust if desired.