There’s nothing like the cool, refreshing taste of No Bake Mint Chocolate Cheesecake to sweeten up your day. This creamy, indulgent dessert combines the rich flavors of chocolate with the bright, minty freshness we all love, making it perfect for any occasion.
I first created this recipe for a summer potluck when turning on the oven wasn’t an option. It was an instant hit, with everyone asking for the recipe! Since then, this cheesecake has become my go-to dessert for parties and special dinners. Let me show you how easy it is to whip up this delicious, no-bake treat.
Why You’ll Love This No Bake Mint Chocolate Cheesecake
Get ready to meet your new favorite dessert! This No Bake Mint Chocolate Cheesecake is a showstopper for so many reasons.
First, it’s incredibly easy to make. With no need for baking, you can have this cheesecake ready to chill in under 30 minutes. Perfect for busy days or when you want a quick dessert that looks and tastes impressive.
Second, the combination of rich chocolate and cool mint is irresistible. Every bite is creamy, smooth, and perfectly balanced, making it a hit with both kids and adults.
This recipe is also wonderfully versatile. You can customize the crust, adjust the level of mint flavor, or even add your favorite toppings to make it uniquely yours.
Finally, it’s a great make-ahead option. Simply prepare it the night before, and you’ll have a decadent dessert waiting for you the next day—stress-free entertaining at its best!
Ingredients Notes

The beauty of this cheesecake lies in its simple yet flavorful ingredients. Each one is carefully chosen to create a dessert that’s as easy as it is delicious.
Chocolate Cookie Crust: The base of this cheesecake starts with crushed chocolate cookies. Oreos are a popular choice, but any chocolate wafer cookie will work. Adding melted butter helps bind the crumbs together, creating a firm, flavorful crust.
Cream Cheese: The star of the filling, cream cheese gives this dessert its signature creamy texture. Be sure to use full-fat cream cheese at room temperature for the best results.
Whipped Topping: Adding whipped topping, like Cool Whip, lightens the filling and creates a fluffy, mousse-like consistency. You can also use homemade whipped cream if you prefer.
Mint Extract: This is where the refreshing mint flavor comes from. Be sure to use pure mint extract (not peppermint) for a well-rounded flavor that complements the chocolate beautifully.
Chocolate Ganache: A layer of rich chocolate ganache on top takes this cheesecake to the next level. All you need is semi-sweet chocolate and heavy cream to make this glossy, decadent topping.
No special equipment is needed for this recipe—a hand mixer and a springform pan will do the trick!
How To Make This No Bake Mint Chocolate Cheesecake

Creating this cheesecake is a breeze, and the results are absolutely stunning. Let’s walk through it step by step.
Start by preparing the crust. Crush your chocolate cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Mix the crumbs with melted butter until evenly combined, then press them firmly into the bottom of a springform pan. Pop it in the fridge to set while you make the filling.
For the filling, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add in the mint extract and a touch of green food coloring for that classic minty hue. Fold in the whipped topping gently, making sure not to deflate it.
Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Return the cheesecake to the fridge to chill and firm up for at least 4 hours, or overnight if possible.
Meanwhile, make the chocolate ganache. Heat heavy cream until just simmering, then pour it over the chopped semi-sweet chocolate. Let it sit for a few minutes before stirring until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
For a finishing touch, garnish with chocolate shavings, crushed mint candies, or a dollop of whipped cream.
Storage Options
This No Bake Mint Chocolate Cheesecake is perfect for making ahead and storing. Keep it in the refrigerator, covered tightly with plastic wrap or foil, for up to 3 days. The flavors only improve as it sits, making it even more delicious over time.
If you want to save some for later, this cheesecake freezes beautifully. Slice it into individual portions, wrap each slice in plastic wrap, and place them in an airtight container. It’ll stay fresh in the freezer for up to 3 months. To enjoy, let it thaw in the refrigerator for a few hours or overnight.
When reheating a frozen slice, give it a little time to soften at room temperature for the best texture.
Variations and Substitutions
One of the best things about this cheesecake is how customizable it is! Here are a few ideas to make it your own:
- Swap out the chocolate cookie crust for a graham cracker crust or a mix of graham crackers and chocolate chips for a different flavor profile.
- Add a layer of crushed mint candies between the crust and filling for a fun, crunchy surprise.
- If you’re a fan of dark chocolate, use dark chocolate in the ganache for a deeper, more intense flavor.
- For a holiday twist, top the cheesecake with crushed candy canes instead of chocolate shavings.
- Make it gluten-free by using gluten-free chocolate cookies for the crust.
Feel free to experiment and create your perfect version of this No Bake Mint Chocolate Cheesecake. With its creamy filling and refreshing mint flavor, it’s bound to be a favorite no matter how you serve it!
PrintNo Bake Mint Chocolate Cheesecake Recipe
This No Bake Mint Chocolate Cheesecake recipe is a delightful combination of smooth cream cheese, refreshing mint, and decadent chocolate. It's a simple, no-bake dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes + chilling
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups chocolate cookie crumbs
- ½ cup melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- Green food coloring (optional)
- 1½ cups whipped topping
- 1 cup semi-sweet chocolate chips, melted
Instructions
- Mix chocolate cookie crumbs and melted butter; press into the bottom of a springform pan to form the crust. Chill for 10 minutes.
- Beat cream cheese and powdered sugar until smooth. Add peppermint extract and green food coloring if desired.
- Fold in whipped topping until fully combined.
- Pour the cream cheese mixture over the crust and smooth the top.
- Drizzle melted chocolate over the cheesecake and gently swirl.
- Chill in the refrigerator for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
- For extra garnish, top with whipped cream, chocolate shavings, or mint leaves.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 3g
- Sodium: 280mg
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