Ingredients
Scale
For the crust:
- 24 Mint Oreos (or regular Oreos + ½ tsp peppermint extract), finely crushed
- 3 tbsp unsalted butter, melted
For the cheesecake layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Optional: 2–3 drops green food coloring (for subtle tint)
For the mint mousse layer:
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- 12 Mint Oreos, coarsely chopped
- Optional: ¼ tsp peppermint extract (if using regular Oreos)
For the white chocolate drizzle (optional):
- ½ cup white chocolate chips
- 1 tsp coconut oil
- Green gel food coloring (a tiny drop)
Garnish:
- Extra Mint Oreos
- Green sprinkles or shamrock-shaped candies
Instructions
- Make crust: Mix crushed Mint Oreos and melted butter. Press firmly into bottom of a 9×13″ dish. Chill 15 minutes.
- Make cheesecake layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Add food coloring if using. Spread evenly over crust. Chill 15 minutes.
- Make mint mousse: Gently fold chopped Mint Oreos into whipped topping (and peppermint extract if needed). Spread over cheesecake layer.
- Chill at least 3–4 hours, or overnight for best texture.
- Optional drizzle: Melt white chocolate and coconut oil; stir in a tiny drop of green gel coloring. Drizzle over top.
- Garnish with whole Mint Oreos, green sprinkles, or shamrock candies before serving.
💡 Pro Tips:
– Use Mint Oreos for authentic flavor—no extra extract needed!
– For gluten-free: Use GF chocolate sandwich cookies.
– Make ahead: Assemble up to 2 days in advance; add garnish just before serving.
Prep Time & Nutrition (per serving, serves 12):
Prep Time: 20 min (+ chilling) | Total Time: 3 hr 20 min
Servings: 12 | Calories: 220 | Net Carbs: 22g | Fats: 15g | Protein: 3g
Servings: 12 | Calories: 220 | Net Carbs: 22g | Fats: 15g | Protein: 3g