This no-bake, gluten free mint chocolate cheesecake is here to shamrock your world. With a gluten-free mint Oreo crust and a creamy, dreamy filling loaded with crushed Andes mints, it’s basically a pot of gold at the end of the dessert rainbow. Cool, chocolatey, and perfectly minty, it comes together so easily it almost feels like a little kitchen leprechaun did the work for you. No oven, no stress: just pure green goodness ready to steal the spotlight on St. Patrick’s Day.
And if you’re one of those people who claims you “don’t like chocolate and mint together,” I regret to inform you that you may simply not like joy. Because this combo? It’s clover-the-top in the best way. One bite and you’ll be feeling lucky, blessed, and maybe even a little green with dessert envy.
Recipe and Instructions
No-bake Mint Chocolate Cheesecake
A mint chocolate cheesecake perfect for St. Patrick's Day
Ingredients
CRUST*264 g gluten free mint Oreos (about 22 Oreos)
*12 g (1 TBS) allulose
*42 g (3 TBS) melted butter
CHEESECAKE FILLING
*224 g (8 ounces) 1/3 the fat cream cheese at room temp
*96 g (1/4 cup) allulose
*226 g (1 cup) nonfat Greek yogurt, strained overnight (so approximately double the amount initially to strain overnight)
*8 ounces Cool Whip free
*1 tsp mint extract
*1 TBS vanilla extract
*1 TBS lemon juice
*Green gel dye or food coloring
*128 g (~18) Andes mints, chopped
TOPPING
*Cool Whip Free (I used 77 g)
Directions
- Line an 8″ springform pan with Parchment paper.
- Dump the Oreos in a food processor and grind until smooth before adding melted butter and allulose.
- Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
- Set in freezer for 15-30 minutes while making filling.
- Mix the cream cheese and allulose in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
- Add in the yogurt, extracts, and lemon juice.
- Add a drop of food coloring or gel dye, until you get the color you want to achieve (I dipped a toothpick in green gel dye and then dipped this into my batter).
- Fold in Cool Whip and Andes mints with a spatula until everything comes together.
- Pour over prepared crust and refrigerate 4 hours or overnight til set, then remove from pan.
- Feel free to serve as is or top with more Cool Whip (I piped 2D stars on top).
- Keep cheesecake covered in fridge until serving.
Nutrition
Macros10 servings
371.6 cal/35.2 c/22.8 f/4.6 p per slice
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