There's nothing quite like the refreshing combination of mint and chocolate, especially when it comes in the form of a creamy, dreamy cheesecake. This No-Bake Mint Chocolate Cheesecake is perfect for any occasion, from holiday gatherings to summer barbecues. The cool minty filling, rich chocolate crust, and luscious ganache topping make every bite irresistible.

I first tried this recipe as a way to recreate my favorite mint chocolate chip ice cream in cheesecake form. After a few tweaks, it became an instant hit in my house—and now, it’s a dessert I can’t wait to share with you. Let’s dive in!

Why You’ll Love This No-Bake Mint Chocolate Cheesecake

Get ready to fall in love with a dessert that’s as easy to make as it is to eat. This No-Bake Mint Chocolate Cheesecake is the ultimate crowd-pleaser, and here’s why:

First, it’s completely no-bake, which means no turning on the oven. Perfect for hot summer days or when you’re short on time.

Second, the flavor is out of this world. The minty cheesecake filling is cool and refreshing, while the chocolate crust and ganache provide a decadent richness. It’s the perfect balance of flavors.

You’ll also love how simple and quick it is to put together. With minimal prep time and no complicated techniques, this recipe is ideal for both beginner bakers and seasoned pros.

Finally, it’s stunning to serve. The vibrant green filling and glossy chocolate topping make for a show-stopping dessert that looks just as good as it tastes.

Ingredients Notes

The magic of this No-Bake Mint Chocolate Cheesecake lies in its carefully chosen ingredients. Each one plays a crucial role in creating the perfect texture and flavor.

Chocolate cookie crumbs: These form the base of the crust. I recommend using crushed chocolate sandwich cookies (like Oreos) for that extra layer of sweetness and richness.
Butter: Melted butter binds the crumbs together, ensuring a firm and cohesive crust.
Cream cheese: The star of the filling! Be sure to use full-fat cream cheese at room temperature for the creamiest texture.
Heavy whipping cream: Whipped cream adds lightness and stability to the cheesecake filling.
Powdered sugar: Sweetens the filling without making it gritty.
Peppermint extract: Just a small amount gives the cheesecake its signature minty flavor. Be careful not to overdo it!
Green food coloring: Optional, but it gives the cheesecake its classic minty hue.
Dark chocolate: Used for the ganache topping, it pairs beautifully with the minty filling.
Heavy cream (again): Combined with chocolate to create the silky ganache.

No special equipment is needed—just a springform pan, a mixing bowl, and a hand or stand mixer.

How to Make This No-Bake Mint Chocolate Cheesecake

Creating this minty masterpiece is easier than you might think. Here’s how to bring it to life:

Make the crust:
Start by mixing your chocolate cookie crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a springform pan, creating an even layer. Pop it into the fridge to set while you prepare the filling.
Prepare the filling:
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the peppermint extract and a few drops of green food coloring, mixing until evenly distributed.
Whip the cream:
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold it into the cream cheese mixture, being careful not to deflate the whipped cream.
Assemble the cheesecake:
Pour the filling over the chilled crust, spreading it evenly with a spatula. Smooth the top, then cover the pan with plastic wrap and refrigerate for at least 6 hours (or overnight) to set.
Make the ganache:
Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped dark chocolate, letting it sit for a minute before stirring until smooth. Allow the ganache to cool slightly before pouring it over the cheesecake.
Chill and serve:
Refrigerate the cheesecake for another hour to let the ganache set. When ready to serve, remove the sides of the springform pan, slice, and enjoy!

Storage Options

This No-Bake Mint Chocolate Cheesecake is as easy to store as it is to make. Follow these tips to keep it fresh:

In the refrigerator: Store the cheesecake covered in the fridge for up to 4 days. Be sure to use an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.
In the freezer: For longer storage, freeze individual slices on a baking sheet until solid, then transfer them to a freezer-safe container. They’ll keep for up to 2 months.
Reheating (sort of): There’s no reheating needed, but frozen slices can be thawed in the refrigerator overnight before serving.

Variations and Substitutions

This recipe is wonderfully versatile. Here are a few ways to customize it:

Make it gluten-free: Use gluten-free chocolate cookies for the crust.
Add mix-ins: Fold mini chocolate chips or crushed candy canes into the filling for added texture and flavor.
Switch up the extract: Not a fan of mint? Swap the peppermint extract for vanilla, almond, or orange extract for a different twist.
Try a different topping: Instead of ganache, top the cheesecake with whipped cream, chocolate shavings, or crushed cookies.

Feel free to get creative—this recipe is a great canvas for experimentation. Who knows? You might discover your new favorite version!

With its rich, creamy texture and refreshing flavor, this No-Bake Mint Chocolate Cheesecake is bound to become a new favorite in your dessert repertoire. Whether you're making it for a special occasion or just because, it’s a treat that’s guaranteed to impress.