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  • Writer's pictureGrace Grogan

No-Bake Mint Oreo Cheesecake Bars

Updated: Sep 25, 2023

These mint Oreo no-bake cheesecake bars are the perfect treat for any occasion! I've personally served these around Christmas time, St. Patricks Day, and even during the summer when I need a easy refreshing treat!They take only 15 minutes to make and are ready to eat fairly quickly! This recipe makes 24 servings so perfect for a party treat, special occasion, or just baking for family! Most recipe blogs start out with a 15 page essay about the inspiration behind the recipe but my blog isn't like that! Recipe starts now!

Mint oreo cheesecake bars on parchment paper with oreo cookie crumbles


- 24 oz cream cheese (can be 1/3 less fat type if desired)

- 1 tbsp mint extract

-1/2 cup sugar

- 1 1/4 cups heavy whipping cream

- 15 Oreos, plus 5 more for the top

-1/4 cup butter

-green food coloring (optional)


  1. Preheat oven for 350 degrees

  2. Separate Oreos, placing the cookies in a Ziploc bag and the cream filling in a bowl. Crush up the cookies and add to a bowl. Melt the butter and mix with the crushed cookies. Press into a 9x13 inch sheet pan and bake it for 7-10 minutes.

  3. While the crust is baking, cream the sugar, green food coloring, mint extract, and cream cheese in a mixing bowl and beat on medium-high for 3 minutes. Set aside. In a separate bowl whip the cream until stiff peaks form. fold the whipped cream into the cream cheese mixture.

  4. Once the crust is cooled, spread the filling evenly over the crust. break up the 5 topping Oreos into 1/4 inch pieces and divide evenly sprinkled over the filling. Cover and set in the fridge for 4 hours or overnight.

  5. Cut up into 24 pieces, serve and enjoy!

Recipe Tips + Notes:

  • Make sure your sugar and cream cheese are well combined, fluffy, and smooth to get that airy cheesecake flavor!

  • Make sure to not over-bake your crust, as it is often hard to tell when the Oreo crust is done baking because the Oreos are so dark.

  • Spread the batter as evenly as possible, making sure there is just enough batter in the corners as there is in the middle!

  • Storage: Freeze for up to 6 months, or store in an airtight container in the fridge for up to 8 days!

  • These are great to serve at any party, brunch, event, or book club!

I hope you all enjoy this recipe as much as my family did! A full tutorial is up on my Instagram page

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