Stop what you are doing and write this recipe down ASAP! It is just that good. I mean, I am drooling while I type, seriously. This Mint Oreo Cheesecake would be the perfect addition to any of your St. Patricks Day celebrations or any occasion really. Like say, right now. You know, a “typing a blog post” kind of occasion.
Originally shared on seven thirty three.
I used 125ml mason jars to create easy portioning for our party but you can totally make this in a 9×13 baking dish as well. The addition of Mint Oreo cookies makes this desert a family favorite for us! After all we can’t get enough Mint S’moreos in the summer months!
Mint Oreo Cheesecake
Yield:
20 servings
Prep Time:
20 minutes
Total Time:
20 minutes
Ingredients
- 1 pkg of Mint Oreo Cookies, crushed into crumbs (about 24 cream filled cookies)
- 1/2 cup butter, melted
- 2 pkgs 250g cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tub Cool Whip
Instructions
- Combine the cookie crumbs {reserve 1/4 cup} and butter.
- Press into the bottom of the mason jar / dish.
- Beat cream cheese, sugar and extracts until creamy.
- Fold in half of the Cool Whip until well incorporated.
- Spoon the mixture over the cookie crust.
- Top with remaining Cool Whip and cookie crumbs.
- Refrigerate for at least an hour before serving.
Enjoy!
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