Description
This rich and decadent Mint Oreo Cheesecake features a crunchy gluten-free Mint Oreo crust, a creamy mint-flavored cheesecake filling, luscious mint chocolate ganache, and a smooth mint buttercream frosting. Perfect for mint lovers looking for an indulgent dessert with a festive twist.
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 extract
- 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 extract
- 1/4 tsp mint extract
- 1 pinch salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Crush the 20 gluten-free Mint Oreos finely using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crushed Oreos with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for about 10 minutes, then remove and allow to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with gluten-free flour and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate sour cream and vanilla extract, blending until fully combined. Gently fold in the 15 crushed Mint Oreos to distribute evenly.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan on the middle rack of the oven and bake for approximately 60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: After the initial cooling, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or preferably overnight to allow it to set completely and develop the best texture.
- Prepare the mint chocolate ganache: Chop the chocolate bar into small pieces and place it in a heatproof bowl. Heat the 1/3 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth. Stir in the 1/4 teaspoon mint extract. Allow ganache to cool slightly before spreading.
- Make the mint buttercream frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed initially to avoid powder cloud. Add the 3 tablespoons heavy cream, vanilla extract, mint extract, and a pinch of salt. Continue to beat on medium-high speed until the frosting is light, fluffy, and spreadable.
- Assemble the cheesecake: Remove the chilled cheesecake from the springform pan and place it on a serving plate. Spread the cooled mint chocolate ganache evenly over the top of the cheesecake. Using a spatula or piping bag, frost the cheesecake with the mint buttercream frosting decoratively. Chill for 30 minutes before serving to set the frosting.
Notes
- This cheesecake uses gluten-free ingredients throughout, making it suitable for those avoiding gluten.
- Room temperature ingredients help achieve a smooth and creamy cheesecake batter.
- Letting the cheesecake cool slowly inside the oven helps prevent cracks on the surface.
- The mint chocolate ganache adds a rich, glossy layer that enhances the mint flavor perfectly.
- The mint buttercream frosting adds a sweet and creamy finishing touch that balances the tartness of the cheesecake.
Nutrition
- Serving Size: 1 slice
- 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
