Introduction

This Mint Oreo Dessert is a no-bake treat that combines rich cream cheese, minty flavor, and crunchy Oreo cookies for a refreshing and indulgent dessert. Perfect for mint lovers, it’s easy to prepare and sets beautifully in the fridge.

Ingredients

20 ounces mint Oreos
6 tablespoons salted sweet cream butter, melted and cooled
2 tablespoons salted sweet cream butter, softened (for buttering the baking dish)
16 ounces cream cheese, softened
¾ cup powdered sugar
16 ounces whipped topping, thawed
1½ teaspoons pure mint extract
2 to 3 drops green food color gel
7.8 ounces instant chocolate pudding mix
2 cups cold whole milk

Instructions

Step 1: Crush 32 mint Oreos using a food processor or place them in a ziplock bag and crush with a rolling pin. Reserve 10 whole cookies and break them into smaller pieces for the topping.
Step 2: In a medium bowl, combine the crushed cookies with the melted butter, stirring until the crumbs are fully coated.
Step 3: Butter a 9×9 baking dish with the softened butter using a pastry brush or your fingers, coating the entire surface.
Step 4: Press the buttered cookie crumbs firmly into the bottom of the prepared baking dish. Refrigerate while you prepare the cheesecake layer.
Step 5: Beat the softened cream cheese in a large bowl with a handheld mixer on medium-high speed for 1 minute until smooth.
Step 6: Add the powdered sugar to the cream cheese and beat for 1 to 1½ minutes until well combined.
Step 7: Mix in 1 cup of whipped topping and the pure mint extract. Beat for another minute until fully incorporated.
Step 8: Add 2 to 3 drops of green food color gel and mix gently until the color is uniform and no streaks remain.
Step 9: Spread the cream cheese mixture evenly over the cookie crumb crust. Return the dish to the refrigerator while preparing the pudding layer.
Step 10: Combine cold milk, 1 cup whipped topping, and the instant chocolate pudding mix in a medium bowl. Beat on medium speed for 1½ to 2 minutes until the pudding thickens.
Step 11: Spread the pudding layer evenly over the cream cheese layer. Chill in the refrigerator for 2 hours to set.
Step 12: Before serving, spread the remaining whipped topping evenly over the pudding. Sprinkle with the reserved broken Oreos. Slice into 9 pieces and enjoy.

Tips & Variations

For extra mint flavor, add a little crushed peppermint candy to the topping layer.
Use reduced-fat cream cheese if you prefer a lighter dessert, but the texture may be slightly less creamy.
If you don’t have green food coloring, skip it or use a dash of matcha powder for natural color.
If you can’t find mint Oreos, regular Oreos with added peppermint extract will also work well.

Storage

Store the dessert covered in the refrigerator for up to 3 days. It’s best enjoyed chilled and can be sliced and served directly from the fridge. If the whipped topping softens, a quick return to the refrigerator will help firm it up again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert can be prepared up to a day in advance and stored in the refrigerator to allow flavors to meld and layers to set properly.

Can I use a different type of pudding mix?

While the recipe calls for instant chocolate pudding, you can substitute with another flavor like vanilla or mint chocolate chip for a tasty variation.

Mint Oreo Dessert Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

A rich no-bake Mint Oreo Dessert featuring layers of crushed mint Oreos, a creamy mint-infused cheesecake layer, and smooth chocolate pudding, topped with whipped topping and cookie crumbles. Perfect for mint lovers seeking a refreshing and indulgent treat without the oven.

Author: Ella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 9 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

20 ounces mint Oreos
6 tablespoons salted sweet cream butter, melted and cooled
2 tablespoons salted sweet cream butter, softened (for buttering the baking dish)

Cheesecake Layer

16 ounces cream cheese, softened
¾ cup powdered sugar
16 ounces whipped topping, thawed (divided into 1 cup portions)
1½ teaspoons pure mint extract
2 to 3 drops green food color gel

Pudding Layer

7.8 ounces instant chocolate pudding mix
2 cups cold whole milk
1 cup whipped topping, thawed

Topping

10 reserved mint Oreos, broken into pieces
Remaining whipped topping (approx. 4 ounces)

Instructions

Prepare Cookie Crust: Crush 32 mint Oreos using a food processor or by placing them in a ziplock bag and rolling with a rolling pin until finely crushed. Set aside 10 cookies to break into smaller pieces for the topping later.
Mix Crust Ingredients: Combine the crushed Oreos with 6 tablespoons melted and cooled butter in a medium bowl, stirring thoroughly until all crumbs are coated.
Butter Baking Dish: Using a pastry brush or your fingers, evenly butter the entire surface of a 9×9 inch baking dish with 2 tablespoons of softened butter to prevent sticking.
Form Crust Layer: Press the buttered cookie crumb mixture firmly into the bottom of the prepared baking dish. Refrigerate this crust while making the cheesecake layer.
Beat Cream Cheese: Place the softened cream cheese in a large bowl and beat with a handheld mixer on medium-high speed for 1 minute until smooth and creamy.
Add Powdered Sugar: Add powdered sugar to the cream cheese and continue beating for another 1 to 1½ minutes until well combined and fluffy.
Incorporate Whipped Topping and Mint: Mix in 1 cup of the thawed whipped topping and the pure mint extract, beating for an additional minute until evenly blended.
Add Green Food Coloring: Stir in 2 to 3 drops of green food color gel, mixing just until the color is uniformly mint green without streaks.
Layer Cheesecake Mixture: Remove the baking dish from the refrigerator and evenly spread the cream cheese mixture over the cookie crust. Return to the fridge while preparing the pudding layer.
Prepare Pudding Mixture: In a medium bowl, combine cold whole milk, 1 cup thawed whipped topping, and instant chocolate pudding mix. Beat with a handheld mixer on medium speed for 1½ to 2 minutes until the pudding thickens.
Add Pudding Layer: Spread the pudding evenly over the cheesecake layer in the baking dish. Refrigerate the dessert for 2 hours to fully set.
Finish and Serve: Just before serving, spread the remaining whipped topping evenly over the pudding. Sprinkle the reserved broken mint Oreos on top. Slice into 9 pieces and serve chilled.

Notes

This dessert is a no-bake recipe, making it a great option for warm days or when you want to avoid using the oven.
Make sure to fully thaw the whipped topping before mixing for optimal texture.
You can adjust the amount of green food coloring to achieve your preferred shade of mint green.
For a lighter version, use reduced-fat cream cheese and low-fat milk, but texture and flavor may slightly vary.
Store leftovers covered in the refrigerator for up to 3 days for best freshness.

Keywords: Mint Oreo dessert, no-bake cheesecake, mint chocolate pudding, Oreo crust dessert, layered no-bake dessert