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Mint Oreo Dessert Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Powdered Sugar: Add powdered sugar to the cream cheese and continue beating for another 1 to 1½ minutes until well combined and fluffy.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Add Pudding Layer: Spread the pudding evenly over the cheesecake layer in the baking dish. Refrigerate the dessert for 2 hours to fully set.
  12. 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

Find it online: https://ellaeatsdaily.com/mint-oreo-dessert-recipe/