Description
This decadent Mint Oreo Cheesecake is a rich and creamy dessert featuring a gluten-free mint Oreo crust, a luscious mint Oreo cheesecake filling, a smooth mint chocolate ganache, and a velvety mint buttercream frosting. Perfect for mint lovers looking for a refreshing twist on classic cheesecake.
Ingredients
Units
Scale
Crust
- 20 gluten-free Mint Oreos
- 1/4 cup butter, melted
Cheesecake Filling
- 32 oz cream cheese, softened
- 2 tbsp gluten free 1:1 flour
- 1 cup sugar
- 5 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tbsp Singing Dog vanilla
- 15 gluten-free Mint Oreos, crushed
Mint Chocolate Ganache
- 7 oz chocolate bar
- 1/3 cup heavy cream
- 1/4 tsp mint extract
Mint Buttercream Frosting
- 2 3/4 cups powdered sugar
- 1 stick butter, softened
- 3 tbsp heavy cream
- 3/4 tsp Singing Dog vanilla
- 1/4 tsp mint extract
- 1 pinch salt
Instructions
- Prepare the crust: Crush the 20 gluten-free Mint Oreos finely, then mix with the melted butter until well combined. Press this mixture evenly into the bottom of a prepared springform pan to form the crust. Set aside or refrigerate while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth. Add gluten-free flour and sugar, continuing to blend until fully incorporated. Add the eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until smooth. Gently fold in the crushed 15 gluten-free Mint Oreos evenly throughout the batter.
- Bake the cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top. Bake in a preheated oven at 325°F (163°C) for approximately 70 minutes or until the edges are set and the center slightly jiggles. Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.
- Prepare the mint chocolate ganache: Chop the chocolate bar into small pieces and place in a heat-safe bowl. Heat the heavy cream until just simmering and pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth. Stir in mint extract. Allow to cool to a spreadable consistency before topping the cheesecake.
- Make the mint buttercream frosting: Beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, beating until fluffy. Mix in vanilla extract, mint extract, and a pinch of salt until well combined.
- Assemble the cheesecake: Once the cheesecake is fully chilled, spread the mint chocolate ganache evenly over the top. Pipe or spread the mint buttercream frosting decoratively over the ganache layer. Chill briefly to set the frosting before serving.
Notes
- This cheesecake uses gluten-free Mint Oreos and gluten-free flour to accommodate gluten sensitivities.
- Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
- Use room temperature ingredients to ensure a smooth batter.
- The mint chocolate ganache and mint buttercream frosting add layers of rich mint flavor and creamy texture, enhancing the decadent taste.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 1326 kcal
- Sugar: 98 g
- Sodium: 754 mg
- Fat: 87 g
- Saturated Fat: 48 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 125 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 286 mg
