Love no bake cheesecakes? Then you’ll love my No Bake Raspberry Cheesecake, No Bake Cookie Dough Cheesecake, and No Bake Peanut Butter Cup Cheesecake! A good no bake cheesecake is something you can use all year round, whether it’s hot outside and you don’t want to turn on the oven or you just need an easy Christmas dessert that won’t take a lot of your time! With this one, I added a mint filling layer to my classic No Bake Chocolate Cheesecake to give it a festive holiday spin (but you can easily omit that or substitute it with another flavor you enjoy!). The type of chocolate you choose here will make a big difference in the end result, so choose one you love! Dark chocolate, milk chocolate and even white chocolate will work equally well for this cheesecake! I garnished it with whipped cream and chocolate curls, but some crushed mint candies would make a great addition as well.
Why we love this Mint Chocolate Cheesecake
No oven? No problem: This recipe doesn’t require an oven, making it the perfect easy dessert when you’re in a rush or it’s hot outside. Perfect for any time of year: This no bake cheesecake is perfect for the Christmas season or a special occasion when you’re craving a mint chocolate dessert! Low on effort, high on looks: This cheesecake is SUPER easy to make, but it looks like you spent a ton of time on it! I love making this for holiday parties, dinner parties, or any occasion that calls for an impressive dessert.
Chocolate Mint No Bake Cheesecake Ingredients
Chocolate Crust
Melted butter: this acts as a binder to hold the cookie crumbs together, creating the crust. Oreo cookies: these are crushed to make a crumbly crust consistency. I love to use a food processor to do this!
Chocolate and Mint Cheesecake Layers
Good quality chocolate: any high quality chocolate bars will work! You could also use chocolate chips but they tend not to melt as smoothly. If you do choose to use them, choose high quality chocolate chips for the best flavor! Cream cheese: make sure this is room temperature, as it mixes more easily. Powdered sugar: adds sweetness and thickens up the cheesecake layers. Heavy whipping cream: creates a creamy decadent consistency for the layers. Mint extract: this is our minty flavor for the cheesecake. Choose mint or peppermint, whichever you prefer! Green food coloring (optional): this creates that classic green mint color but you don’t have to use it if you don’t want to.
Chocolate Ganache
Chopped dark chocolate: use your favorite chocolate bars. Dark or milk chocolate will work. Heavy cream: this gives the ganache that rich, creamy texture.
Garnishes
Whipped cream: you can buy store-bought whipped cream or make your own homemade whipped cream! Mint leaves Mini chocolate chips
How to make Chocolate Mint Cheesecake
Here are a few step-by-step instructions for making this recipe. For the full recipe, scroll down to the bottom of the page!
Crush cookies into fine crumbs and mix with the melted butter. Press mixture into the bottom of a springform pan. Melt chocolate and let it cool slightly. You can melt it in the microwave or use the double boiler method.
Beat cream cheese and sugar until smooth. You can use an electric hand mixer or a stand mixer for this recipe. Whip cream until stiff peaks form. Combine cream cheese mixture and whipped cream.
Divide mixture in half. Add chocolate into one half.
Mix mint extract into the other half. Add a few drops of green food coloring if desired. Layer chocolate and mint cheesecake mixtures in the prepared crust. Refrigerate overnight. Melt chocolate and cream together to make the ganache. Pour over cooled cheesecake.
Recipe Variations
Ditch the mini chocolate chips for the topping and use Andes mints instead for a minty twist! Instead of plain whipped cream, use chocolate whipped cream for an indulgent flair. Want to make this cheesecake for another special occasion besides the holidays? Swap out the mint extract for almond, vanilla, maple, lemon, orange, or even rum extract!
How to store Mint Chocolate Cheesecake
Mint Chocolate No Bake Cheesecake will last up to 1 week in the fridge. You can store individual pieces in their own airtight container or wrap the entire thing lightly in plastic wrap or foil.
How to Make Ahead
You can make this 1-2 days ahead of time. Just make sure to keep it in the fridge for up to 15 minutes before serving.
Can I freeze Chocolate Mint Cheesecake?
Yes! Wrap it tight with plastic wrap and then again with aluminum foil for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight. Note that the texture will not be quite as firm after freezing, so you may want to serve it partially frozen.
Do I have to use a springform pan?
Nope! You could use a 9×13 baking dish or two pie plates.
More no-bake cheesecake recipes you’ll love!
No Bake Nutella Cheesecake Bars — for those hazelnut lovers! No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust — a sweet and salty twit. No Bake Biscoff Cheesecake — full of warm flavors for fall or any time of the year. No Bake Peppermint Bark Cheesecake — although it’s a Christmas dessert, we love this one so much we make it all year round!
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