Looking for a delicious, easy-to-make dessert that’s both indulgent and refreshing? These Oreo Mint Cheesecake Parfaits are a no-bake, gluten-free treat that’s perfect for any occasion! This creamy mint cheesecake filling is paired with a crunchy gluten-free Oreo crust, making it a dream for mint lovers. With simple ingredients like cream cheese, heavy cream, and mint extract, this easy-to-make dessert requires minimal prep time and is sure to impress your guests. Whether you’re hosting a party, celebrating a special occasion, or just treating yourself, these no-bake cheesecake parfaits are the perfect sweet bite.

Ingredients
For the No-Bake Mint Cheesecake Filling:
- 8 oz cream cheese (room temperature)
- 1 cup heavy cream (cold)
- ½ cup sugar
- 1 teaspoon alcohol-free vanilla extract
- ¼ teaspoon mint extract
- Optional: 1-2 drops green food coloring
For the Gluten-Free Oreo Crust:
- 20-25 gluten-free mint Oreos
- 1 tablespoon melted butter
Instructions
For the Crust:
- Begin by placing the gluten-free mint Oreos into a food processor and pulse until fine crumbs form. Alternatively, crush the cookies in a plastic storage bag using a rolling pin or heavy glass.
- In a small bowl, combine the cookie crumbs with the melted butter and stir until the mixture is well combined. Set aside.
For the No-Bake Mint Cheesecake Filling:
- In a mixing bowl, whisk together the room-temperature cream cheese and sugar until fully combined. Add the vanilla extract and mint extract, mixing well. Make sure the cream cheese is at room temperature to ensure a smooth, lump-free batter.
- If desired, add 1-2 drops of green food coloring to give the cheesecake a light green tint.
- In a separate bowl, use a stand mixer or handheld electric mixer to beat the cold heavy cream until stiff peaks form. Be careful not to overmix, or you risk making butter.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, combining until smooth and creamy.
- Transfer the cheesecake mixture to a piping bag. If you don’t have one, a plastic storage bag with the tip cut off works just as well. Alternatively, you can spoon the mixture directly into the serving cups for a rustic look.
Assembling the Parfaits:
- Layer the parfaits by first adding a spoonful of the crust mixture to the bottom of your serving glasses.
- Pipe or spoon a layer of the cheesecake filling over the crust.
- Repeat the layers until your glass is filled, ending with a layer of cheesecake.
- Optionally, garnish the top with extra crust crumbs for a decorative touch.
Chill and Serve:
Refrigerate the parfaits for at least 1 hour, though 2-3 hours is recommended for the best texture and flavor. Serve chilled.
Why You’ll Love This Recipe
This easy no-bake Oreo Mint Cheesecake is the perfect balance of creamy, refreshing mint flavor with the crunch of a gluten-free Oreo crust. It’s simple to make, requires minimal effort, and is ideal for any occasion. The individual parfaits make for a fun, portioned dessert that everyone will love!
Tips
- Make sure the cream cheese is at room temperature before mixing to prevent lumps.
- Don’t overbeat the heavy cream; stop when stiff peaks form to avoid turning it into butter.
- For a smoother, more polished look, use a piping bag to layer the cheesecake filling.
Variations and Substitutions
- Mint Extract: If you prefer a different flavor, you can substitute mint extract with peppermint extract or use a few drops of a flavored liqueur for a fun twist.
- Gluten-Free: If you don’t need a gluten-free option, you can use regular Oreos instead of the gluten-free variety.
- Vegan Version: Substitute the cream cheese with a plant-based alternative and use coconut or almond cream in place of the heavy cream.
FAQs
Can I make this cheesecake in advance?
Yes! This dessert stores well in the fridge for 2-3 days. Make it ahead of time and let it set for a hassle-free treat.
Can I freeze these parfaits?
Yes, you can freeze them! Just ensure they’re tightly covered and defrost them in the fridge for a few hours before serving.
Do I need a piping bag?
No, you can spoon the cheesecake filling directly into the glasses if you don’t have a piping bag. It’s an easy way to keep things casual and simple.
Serving Suggestions
- Serve with fresh mint leaves or a dusting of cocoa powder on top for a decorative finish.
- Pair with a light, fruity beverage like sparkling water with a splash of lime or a refreshing iced tea.
Enjoy this delicious treat anytime you need a sweet, creamy dessert with a minty twist!
Oreo Mint Cheesecake Parfaits
22
servings10
minutes2
hours10
minutesIngredients
For the No-Bake Mint Cheesecake Filling:
8 oz cream cheese (room temperature)
1 cup heavy cream (cold)
½ cup sugar
1 teaspoon alcohol-free vanilla extract
¼ teaspoon mint extract
Optional: 1-2 drops green food coloring
For the Gluten-Free Oreo Crust:
20-25 gluten-free mint Oreos
1 tablespoon melted butter
Directions
- For the Crust:
- Begin by placing the gluten-free mint Oreos into a food processor and pulse until fine crumbs form. Alternatively, crush the cookies in a plastic storage bag using a rolling pin or heavy glass.
- In a small bowl, combine the cookie crumbs with the melted butter and stir until the mixture is well combined. Set aside.
- For the No-Bake Mint Cheesecake Filling:
- In a mixing bowl, whisk together the room-temperature cream cheese and sugar until fully combined. Add the vanilla extract and mint extract, mixing well. Make sure the cream cheese is at room temperature to ensure a smooth, lump-free batter.
- If desired, add 1-2 drops of green food coloring to give the cheesecake a light green tint.
- In a separate bowl, use a stand mixer or handheld electric mixer to beat the cold heavy cream until stiff peaks form. Be careful not to overmix, or you risk making butter.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, combining until smooth and creamy.
- Transfer the cheesecake mixture to a piping bag. If you don’t have one, a plastic storage bag with the tip cut off works just as well. Alternatively, you can spoon the mixture directly into the serving cups for a rustic look.
- Assembling the Parfaits:
- Layer the parfaits by first adding a spoonful of the crust mixture to the bottom of your serving glasses.
- Pipe or spoon a layer of the cheesecake filling over the crust.
- Repeat the layers until your glass is filled, ending with a layer of cheesecake.
- Optionally, garnish the top with extra crust crumbs for a decorative touch.
- Chill and Serve:
- Refrigerate the parfaits for at least 1 hour, though 2-3 hours is recommended for the best texture and flavor. Serve chilled.
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