A decadent, gluten-free dessert with a mint Oreo cookie crust, a rich cheesecake filling, and topped with mint chocolate ganache and mint buttercream frosting.
Ingredients
For the Crust:
- 2 cups gluten-free mint Oreo-style cookies, crushed
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ tsp mint extract
- A few drops of green food coloring (optional)
For the Mint Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ½ tsp mint extract
For the Mint Buttercream Frosting:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1-2 tbsp heavy cream
- ½ tsp mint extract
- Green food coloring (optional)
Instructions:
1. Prepare the Crust:
Preheat the oven to 325°F (163°C). Mix crushed cookies with melted butter and press into a greased 9-inch springform pan. Bake for 8 minutes, then let cool.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, mint extract, and food coloring if using. Pour over crust and smooth the top.
3. Bake & Cool:
Bake for 40-45 minutes, or until the center is set but slightly jiggly. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the Mint Chocolate Ganache:
Heat heavy cream until warm (not boiling) and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Mix in mint extract and let cool slightly before spreading over the cheesecake.
5. Make the Mint Buttercream Frosting:
Beat butter until creamy, then gradually add powdered sugar. Mix in mint extract, heavy cream, and food coloring if using. Pipe or spread over the ganache layer.
6. Serve & Enjoy:
Chill the cheesecake for another hour before serving. Garnish with extra mint Oreos or chocolate shavings for a stunning finish.
Would you like any modifications or additional tips? 😊