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.
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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!
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Gluten Free Mint Chocolate Cheesecake
Easy no bake Gluten Free Mint Chocolate Cheesecake that is a chocolate mint lovers dream! Made with a easy gluten free Oreo crust.
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
Serving: 1pieceCalories: 244kcalCarbohydrates: 16.4gProtein: 6.8gFat: 18.4gFiber: 1gSugar: 10.4g
Tried this recipe?Let us know how it was!
Frequently Asked Questions
Can I freeze cheesecake?
Yes! you can freeze this cheesecake for up to 4 months.
How do you store cheesecake?
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.
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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.