Introduction

This Mint Oreo Dessert is a no-bake delight combining the refreshing flavor of mint with the rich taste of Oreos and creamy layers. Perfect for a cool treat or a party dessert, it’s easy to make and sure to impress.

A square slice of layered dessert sits on a white plate with a gentle scalloped edge, placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, topped by a smooth, mint-green cream layer, followed by a thick, rich milk chocolate layer, and finished with a fluffy white whipped cream topping. On top, there are several broken pieces of chocolate sandwich cookies with green filling, scattered irregularly. Nearby, two fresh green mint leaves lie on the white marbled surface. In the soft-focused background, there is a white textured bowl filled with whole chocolate sandwich cookies with green filling and a metal tray holding the rest of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
16 ounces cream cheese, softened
¾ cup powdered sugar
16 ounces whipped topping, thawed
1½ teaspoons pure mint extract
2 to 3 drops green food color gel
7.8 ounces instant chocolate pudding mix
2 cups cold whole milk

Instructions

Step 1: Crush 32 of the mint Oreos using a food processor or place them in a ziplock bag and crush with a rolling pin. Reserve 10 Oreos to break into smaller pieces for the topping.
Step 2: In a medium bowl, combine the crushed cookies with the melted butter. Stir until all crumbs are coated.
Step 3: Use a pastry brush or your fingers to butter the entire surface of a 9×9-inch baking dish with the softened 2 tablespoons of butter.
Step 4: Press the cookie crumb mixture firmly into the bottom of the prepared dish. Refrigerate while you prepare the cheesecake layer.
Step 5: In a large bowl, beat the softened cream cheese on medium-high for 1 minute until smooth.
Step 6: Add powdered sugar and beat for 1 to 1½ minutes until combined.
Step 7: Add 1 cup of whipped topping and mint extract; beat for 1 more minute until smooth.
Step 8: Add green food coloring gel, mixing just until the color is even and no streaks remain.
Step 9: Remove the crust from the fridge and spread the cream cheese mixture evenly over the cookie base. Return to the refrigerator.
Step 10: In a medium bowl, combine cold milk, 1 cup whipped topping, and pudding mix. Beat on medium speed for 1½ to 2 minutes until thickened.
Step 11: Spread the pudding layer over the cream cheese layer in the baking dish. Refrigerate for 2 hours to set completely.
Step 12: Just before serving, spread the remaining whipped topping over the pudding layer and sprinkle with the reserved broken Oreo pieces. Slice into 9 pieces and serve.

Tips & Variations

For a stronger mint flavor, add an extra ½ teaspoon of mint extract to the cheesecake layer.
Use chocolate whipped topping for a richer appearance and flavor contrast.
Substitute regular Oreos if mint Oreos are unavailable, but mint extract is essential to maintain flavor.
Chill the dessert overnight for best texture and flavor melding.

Storage

Store the dessert covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 15 minutes; this dessert is best enjoyed chilled and not warmed.

How to Serve

A square slice of dessert with four visible layers sits on a white plate with a white marbled texture beneath. The bottom layer is dark brown and crumbly, looking like an Oreo cookie crust. Above it is a thick, smooth, bright green layer, followed by a dense, creamy, dark brown chocolate layer. The top layer is a thick, fluffy white cream, sprinkled generously with broken pieces of dark brown cookies filled with the same bright green filling seen below. The dessert looks fresh and rich, with a few crumbs scattered on the plate for extra texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute the mint Oreos with regular Oreos or chocolate cookies, but adding mint extract is recommended to keep the mint flavor.

Is this dessert gluten-free?

This recipe is not gluten-free as it contains Oreos which have gluten. For a gluten-free version, try using certified gluten-free chocolate sandwich cookies.

Mint Oreo Dessert Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

This refreshing Mint Oreo Dessert combines the rich flavor of mint Oreos with creamy layers of no-bake cheesecake and instant chocolate pudding. The dessert is layered with a crunchy mint Oreo crust, a smooth mint cream cheese filling, and a luscious chocolate pudding topping, all garnished with whipped topping and Oreo cookie pieces. Perfect for a cool, indulgent treat that requires no baking.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 9 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust and Topping

20 ounces mint Oreos (32 cookies crushed for crust, 10 cookies broken for topping)
6 tablespoons salted sweet cream butter (melted and cooled)
2 tablespoons salted sweet cream butter (softened, for buttering baking dish)

No-Bake Cheesecake Layer

16 ounces cream cheese (softened)
¾ cup powdered sugar
16 ounces whipped topping (thawed, divided into 1 cup + 1 cup + remaining)
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

Instructions

Crush Cookies: Use a food processor or place Oreos in a ziplock bag and crush them with a rolling pin. Set aside 32 cookies for the crust and reserve 10 cookies to break into smaller pieces for the topping.
Mix Crust: Combine the crushed cookies and melted butter in a medium bowl. Stir well to coat all crumbs with butter.
Prepare Baking Dish: Use a pastry brush or your fingers to evenly butter the bottom and sides of a 9×9 inch baking dish with the softened butter.
Press Crust: Press the buttered cookie crumb mixture firmly into the bottom of the prepared baking dish. Refrigerate while preparing the next layer.
Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for 1 minute until smooth.
Add Sugar: Add powdered sugar to the cream cheese and beat for an additional 1 to 1½ minutes until well incorporated.
Mix in Whipped Topping and Mint: Add 1 cup of thawed whipped topping and the mint extract to the cream cheese mixture. Beat for 1 minute until combined.
Color Mixture: Add 2 to 3 drops of green food coloring gel and mix just until the color is uniform, without streaks.
Spread Cheesecake Layer: Remove the crust from the refrigerator and spread the cream cheese mixture evenly over it. Return dish to refrigerator.
Prepare Pudding Layer: In a medium bowl, beat cold milk, 1 cup whipped topping, and instant chocolate pudding mix with a handheld mixer on medium speed for 1½ to 2 minutes until thickened.
Assemble Pudding Layer: Remove the dish from the fridge and spread the pudding mixture evenly over the cheesecake layer. Refrigerate for 2 hours to fully set.
Final Topping and Serve: Before serving, spread the remaining whipped topping evenly over the pudding. Sprinkle the reserved broken Oreo pieces on top. Slice into 9 pieces and serve chilled.