Easy no bake Gluten Free Mint Chocolate Cheesecake that is a chocolate mint lovers dream! Made with a easy gluten free Oreo crust

The absolute best flavor combination mixed into my favorite kind of cake, may I present to you this Gluten Free Mint Chocolate Cheesecake! The perfect combination of mint to chocolate with the creaminess of a cheesecake that you don’t even have to bake. Need I say more? This show stopping dessert is perfect for the holidays and is a serious crowd pleaser! Make this cheesecake allergen friendly by using gluten free Oreos and lactose free cream cheese and whipped cream.
VIDEO
INGREDIENTS YOU NEED TO MAKE CHOCOLATE MINT CHEESECAKE
Chocolate Crust:
- 2 cups gluten free Oreos crushed
- 4 tbsp unsalted butter
Filling:
- 28 oz cream cheese
- 1 cup powdered sugar
- 2 1/2 cups whipped cream
- few drops green food coloring
- 1/4 to 1/2 tsp peppermint extract
- 1 cup mini chocolate chips
- Regular or chocolate whipped cream for garnish

Instructions To Make Gluten Free Mint Chocolate Cheesecake
- Add your crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
- Press your Oreo cookie mixture into the bottom of a 9 inch spring form pan and up the sides of the pan about 2/3 up the pan. Chill in the fridge while you make the cheesecake filling.
- Add your cream cheese and powdered sugar to a large bowl and whip until smooth.
- Fold in your whipped cream and 2-3 drops of your green food coloring, or to desired color.
- Add your peppermint extract and mini chocolate chips, fold them in just until combined.
- Pour your cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
- Chill the cheesecake for 12 hours in the fridge before serving, enjoy!

Products

Gluten Free Mint Chocolate Cheesecake
Ingredients
Chocolate Crust:
- 2 cups gluten free Oreos crushed
- 4 tbsp unsalted butter
Chocolate Mint Cheesecake Filling:
- 28 oz cream cheese
- 1 cup powdered sugar
- 2 1/2 cups whipped cream
- few drops green food coloring
- 1/4 to 1/2 tsp peppermint extract
- 1 cup mini chocolate chips
- Regular or chocolate whipped cream for garnish
Instructions
- Add your crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
- Press your Oreo cookie mixture into the bottom of a 9 inch spring form pan and up the sides of the pan about 2/3 up the pan. Chill in the fridge while you make the cheesecake filling.
- Add your cream cheese and powdered sugar to a large bowl and whip until smooth.
- Fold in your whipped cream and 2-3 drops of your green food coloring, or to desired color.
- Add your peppermint extract and mini chocolate chips, fold them in just until combined.
- Pour your cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
- Chill the cheesecake for 12 hours in the fridge before serving, enjoy!
Nutrition
Frequently Asked Questions
Yes! you can freeze this cheesecake for up to 4 months.
Store in an airtight container in your fridge for up to 3 days or freeze in a shallow airtight container for up to 4 months.
More Recipes You Might Enjoy:
- Gluten Free Pumpkin Cheesecake Bars
- Gluten Free Banana Pudding Cheesecake
- BEST Sugar Free Gluten Free Chocolate Cheesecake
- Gluten Free Strawberry Cream Pie With Cream Cheese
- Easy Gluten Free Key Lime Pie With Cream Cheese
- Easy Sugar Free Low Carb Orange Cheesecake
- Healthy Sugar Free Keto Cheesecake
- Gluten Free Apple Caramel Cheesecake
- Gluten Free Burnt Basque Cheesecake
- Gluten Free Cakes & Pies.
OMG!! Thank you for my new favorite cheesecake!
So happy you love this recipe!
Silly question do you use store bought whipped cream like reddi whip or cool whip? Or homemade ?
Not a silly question at all! I used cool whip, homemade would also work.