Mint Oreo Cheesecake Squares

Mint Oreo Cheesecake Squares are creamy, minty, dense, and full of chocolatey goodness. Enjoy this dessert topped with warm fudge and crunchy mint Oreos!

Why These Mint Oreo Cheesecake Squares are Amazing

These little Mint Oreo Cheesecake Squares are perfect for celebrating St. Patricks Day or just celebrating life on a regular Tuesday! The creamy mint chocolatey flavor of this dessert will have you coming back for seconds, thirds, and fourths.

Though these little cheesecakes do require some decent baking and chilling time, the process is simple and the finished product is totally worth it. You’ll get the creamy mintiness, crunchy oreo, and warm fudge drizzled on top right before serving; it’s a treat like no other!

Make sure you get a good brand of cream cheese (like Philadelphia!) and we’re off to the races. In a few hours, you’ll be enjoying the dense and luscious joy of mint oreo cheesecake bars!

Key Ingredients to Make Mint Cheesecake Bars

I like to break my ingredient lists down into sections so that I know what I’m working with for each part of the recipe. In this case, we have the crust, the cheesecake filling, and the delicious toppings! 

Oreo Crust

• Mint Oreo Cookies
• Butter

Mint Cheesecake Filling

• Cream cheese
• Sugar
• Eggs
• Heavy cream
• Vanilla
• Peppermint extract

Cheesecake Toppings

• Mint oreo cookies
• Fudge sauce

Instructions to Make Mint Oreo Cheesecake

Step 1: Preheat and Prep Baking Pan

Preheat your oven to 325 degrees F and line an 8×8 baking pan with foil. Allow the foil to hang over two sides of the pan to create handles for pulling the cheesecake out at the end. Set the prepared dish aside. 

Step 2:  Create Oreo Crust

All you need are mint Oreos and butter. Use your food processor to pulse the Oreos until you have fine crumbs, and then add the melted butter. Continue pulsing until they’re combined, and then you’ll add the crust to the prepared pan and pat it out into an even layer. Bake the crust for 10 minutes. 

Step 3: Mix Cheesecake Filling

While the crust bakes, start making the cheesecake filling. Beat the cream cheese in a large bowl until it’s smooth and creamy looking. It’s significantly easier when the cream cheese is at room temperature, so keep that in mind when you’re preparing. Slowly add in the sugar and beat until it’s combined, and then continue by adding in the eggs one at a time.

Scrape the bowl after each egg to make sure it’s thoroughly combined, and then add in the cream and extracts. Beat everything together again, scraping the bowl frequently, and then gently fold in the chopped Oreos.

Step 4: Bake Cheesecake

Pour the cheesecake filling batter over the baked crust and use a spoon to smooth out any bubbles. Bake it for 40-45 minutes. The edges should be set and the center will be a little jiggly. 

Step 5: Cool

Cool the cheesecake for 1.5 hours on a wire rack, then cover the dish and refrigerate for 3-4 hours before serving. 

Step 6: Serve and Enjoy!

The best part – lift the cheesecake out of the pan using the foil handles. Carefully cut the cheesecake into squares and top each one with crushed mint Oreos and warm fudge sauce if desired.

FAQ

More Minty Recipes To Try

• St. Patrick’s Day Bark
• St. Patrick’s Day Dirt and Worm Cups
• No-Churn Peppermint Cookie Ice Cream
• Mint Brownies
• Mint Chocolate Thumbprints
• Peppermint Patty Brownies

Thanks so much for reading! Enjoy these minty handheld treats and let me know what you think!

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Print

Mint Oreo Cheesecake Squares

Prep Time

20 mins

Cook Time

55 mins

Total Time

1 hr 15 mins

 

Course: Dessert

Servings: 9

Author: Countryside Cravings

Ingredients

• Crust
• 24 mint oreo cookies
• 2 tablespoons butter melted
• Cheesecake Filling
• 2 8 oz pkg cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons peppermint extract
• 10 mint oreo cookies coarsely chopped
• Fudge sauce for serving

Instructions

1. Preheat oven to 325 degrees F. Line an 8×8 inch baking pan with foil, allowing it to hang over two sides to create handles. Set aside.
2. For the crust, pulse the 24 mint oreos in a food processor until you have fine crumbs. Add in the melted butter and pulse until combined. Add to your prepared pan and pat out into an even layer. Bake for 10 minutes.
3. While the crust is baking start preparing the cheesecake filling. In a large bowl beat the cream cheese until smooth, either in a stand mixer or with a hand mixer. Slowly add in the sugar and beat until combined. Add in the eggs one at a time beating and scraping the bowl well after each egg. Add in the cream and extracts and beat until combined, scraping the bowl frequently. Gently fold in the chopped oreos.
4. Pour the batter over the prepared crust and smooth out any bubbles. Bake for 40-45 minutes. The edges should be set and the center a little jiggly.
5. Cool the cheesecake on a wire rack for 1 1/2 hours, then cover and refrigerate for 3-4 hours before serving.
6. To serve lift the cheesecake out of the pan using the foil handles. Cut into squares and top with crushed oreos and drizzle with warmed fudge sauce if desired.

Recipe Notes

Recipe inspired by Taste of Home