Mint Oreo Bliss (Printable Version)
Rich mint Oreo cheesecake with creamy mint filling, chocolate ganache, and a crunchy cookie crust.
# Ingredients:
→ Oreo Base
01 -
1/4 cup melted butter (unsalted)
02 -
2 cups of crushed Mint Oreos (about 20 cookies)
→ Mint Oreo Cheesecake Layer
03 -
3 tablespoons (24g) of all-purpose flour
04 -
1/2 cup (120ml) chocolate syrup (like Smucker’s Dessert Syrup)
05 -
1 cup (230g) sour cream, at room temperature
06 -
4 eggs, large and at room temperature
07 -
2 teaspoons vanilla extract
08 -
2 1/4 cups (210g) Mint Oreos, roughly chopped (about 15 cookies)
09 -
24 oz cream cheese, softened (3 blocks)
10 -
1 1/2 tablespoons mint extract
11 -
1 cup (207g) granulated sugar
12 -
Optional: a few drops of green gel food coloring
→ Ganache Layer
13 -
6 tablespoons (90ml) heavy cream
14 -
4 oz (113g) semi-sweet chocolate chips
→ Chocolate-Flavored Whipped Cream
15 -
3 tablespoons (21g) cocoa powder (unsweetened, natural)
16 -
8–10 Mint Oreo cookies, optional and halved
17 -
1 teaspoon vanilla extract
18 -
4 tablespoons (29g) powdered sugar
19 -
1 cup (240ml) cold heavy whipping cream
# Steps:
01 -
Preheat your oven to 325°F (163°C). Grease the edges and line the bottom of a 9-inch (23cm) springform pan with parchment. In a small bowl, stir together the crushed Oreos and melted butter. Press this mixture down evenly into the bottom and slightly up the sides of the pan. Bake for 10 minutes and let it cool. Wrap the outside carefully with foil to keep water out during baking.
02 -
Lower the oven temp to 300°F (148°C). Beat cream cheese, sugar, and flour together on a low setting until smooth. Add sour cream, vanilla, and mint extract. Mix gently. One at a time, beat in the eggs and scrape down the bowl sides as needed. Spoon 1/3 of the batter onto the crust. Evenly sprinkle some chopped Oreos over it, then drizzle chocolate sauce on top. Pour in the remaining batter, smoothing it out. Try not to shake the pan too much, so the cookies stay under the surface.
03 -
Set the springform pan inside a larger pan. Add warm water to the outer pan, filling halfway up the side of the springform. Bake for 70–80 minutes. The middle should wiggle just a bit when done. Turn the oven off and leave the cheesecake inside for 30 minutes without opening the door. Crack the door open slightly for another 30 minutes to cool gradually. Once out of the oven, take it out of the water bath and refrigerate for at least 5–6 hours, or even overnight.
04 -
For the ganache topping, heat the cream in the microwave until it begins to bubble. Pour it over the chocolate chips and let it sit for 2–3 minutes, then stir until silky smooth. Let it cool a little before pouring over the cheesecake. To make the whipped topping, whip heavy cream, powdered sugar, cocoa, and vanilla at high speed until peaks form. Pipe it around the edge of the cheesecake. If you'd like, add half Oreos between the topping swirls. Chill until serving time.
# Notes:
01 -
The cheesecake is best eaten within 4–5 days. Keep it in a sealed container in the fridge, or you can wrap it tightly with both plastic wrap and foil to freeze for up to three months.