This easy no-bake mint mocha cheesecake combines a creamy coffee-chocolate cheesecake with mint and chopped Oreos, finished with light mint whipped cream. It’s a refreshing, crowd-pleasing dessert perfect for warm weather—or any time you want a cool, indulgent treat.
I’ve always loved the iced mint mocha—the flavor reminds me of mint chocolate chip ice cream. These flavors translate beautifully into dessert form: coffee deepens the chocolate, while mint keeps the cheesecake bright and refreshing.
To boost texture and chocolate interest, this version includes chopped Oreos folded into the filling in addition to a chocolate-Oreo crust. The result is a no-bake cheesecake that’s rich, minty, and just the right amount of decadent without needing an oven.
The coffee element is subtle but important: espresso powder or instant coffee enhances the chocolate’s depth without making the cake taste strongly like coffee. A dash of crème de menthe (or mint extract) gives that cool, classic mint flavor; if you prefer a stronger mint note, add the optional mint or peppermint extract listed in the ingredients.
This recipe is straightforward and family-friendly. It requires chilling time so the filling sets properly, but the hands-on prep takes about 30 minutes. It’s an excellent make-ahead dessert for summer parties, potlucks, or any time you want something impressive with minimal fuss.
Serve slices topped with the mint whipped cream. For clean slices, run a knife under hot water and wipe it dry between cuts. The cheesecake keeps well in the freezer for longer storage; thaw in the refrigerator before serving. Enjoy this no-bake mint mocha cheesecake whenever you want a cool, chocolate-mint pick-me-up.
Dessert
American
-
16
ounces
chocolate sandwich cookies
such as Oreos -
7
tablespoons
unsalted butter
melted -
1/4
teaspoon
salt
-
1/4
cup
heavy cream
at room temperature -
3
tablespoons
crème de menthe -
2
tablespoons
espresso powder
more or less to taste -
1
teaspoon
mint or peppermint extract
optional, for stronger mint flavor -
2 8-
ounce
packages cream cheese
at room temperature -
3/4
cup
granulated sugar -
1/2
cup
chocolate chips
melted and cooled -
6
Oreos
chopped
-
1
cup
heavy cream
chilled -
1/4
cup
powdered sugar -
1
tablespoon
crème de menthe -
green food coloring
optional
-
Place cookies in the bowl of a food processor and process until they’re a fine powder. Pour into a medium mixing bowl and stir in the butter and salt until well combined. Press the mixture into the sides and bottom of a 9-inch springform pan. Freeze the crust for 20 minutes.
-
Stir the heavy cream, crème de menthe, espresso powder, and extract (if using) in a glass measuring cup until the espresso dissolves.
-
Place the cream cheese, sugar, and the cream mixture in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed for 2 minutes. Scrape down the sides and bottom of the bowl, then add the melted and cooled chocolate. Mix for 3 minutes more. Fold in the chopped Oreos until evenly distributed. Pour the filling into the prepared crust and freeze for 20 minutes.
-
Place the chilled heavy cream and powdered sugar in a medium bowl and beat with an electric mixer until stiff peaks form. Add the crème de menthe and a few drops of green food coloring if desired, then beat briefly to combine. Spread the whipped topping in an even layer over the cheesecake and freeze for 6 hours or overnight. To remove the cake from the pan, run hot water over the sides of the pan for a few seconds. Use a knife dipped in hot water to slice the cake cleanly. Serve and enjoy.
Adapted from No-Bake Treats.