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No-Bake Shamrock Mint Cheesecake

Claudia has been writing recipes online for many years. She enjoys coming up with unique and tasty dishes, especially sweet treats.

No-Bake Shamrock Mint Cheesecake Recipe

No-Bake Shamrock Mint Cheesecake Recipe

For some reason, when winter is winding down and thoughts of warmer temperatures and spring flowers start cropping up in my mind, I always start thinking about using mint as a flavor in desserts. Maybe it's all of the green around St. Patrick's Day or Easter, or maybe it's just because mint tastes good.

Whatever the reason, this cheesecake satisfies that mint craving. It's a no-bake recipe and, while it has a firmer texture than some other no-bake cheesecakes, it's still light and fluffy.

It's easy to make, and the pastel green color ensures that the cake will be a standout success at any special occasion.

What do you think of this recipe?

Cook Time

Prep timeCook timeReady inYields

30 min

4 hours

4 hours 30 min

8–12 pieces, depending on size of slice

No-Bake Mint Cheesecake - The best no-bake cheesecake you'll ever have.

No-Bake Mint Cheesecake - The best no-bake cheesecake you'll ever have.


  • 1 package vanilla sandwich cookies, ground
  • 1 stick butter, melted
  • 1 3/4 cups heavy whipping cream, 1 1/2 cups for filling and 1/4 cup set aside
  • 1 1/3 cups white chocolate chips
  • 1/2 cup powdered sugar
  • 2 8oz packages cream cheese, softened
  • 1/2 cup sugar
  • 2 tsps mint extract, more or less as desired
  • 10–12 drops green food coloring, more or less as desired


  1. Prepare a 9" non-stick springform pan by lightly spraying the sides with cooking spray. Line the bottom with parchment paper.
  2. Prepare the crust. Using a food processor, grind the package of cookies into a fine texture. Melt the stick of butter and stir it in completely.
  3. Press the cookie crumbs into the prepared pan, bringing them about 1" up the sides. Refrigerate the crust while preparing the filling.
  4. In 20 second intervals, melt the chocolate chips and the 1/4 cup of heavy cream in the microwave. Stir every 20 seconds and don't overheat. Once the chips start melting, stir until completely melted. Set aside to cool to room temperature.
  5. In a mixing bowl, whip the heavy cream on high. When you start whipping, add the powdered sugar. Continue mixing until stiff peaks are formed. Keep whipped cream refrigerated until rest of filling is prepared. Tip: Use a cold bowl and attachments to whip the cream.
  6. In another mixing bowl, beat the softened cream cheese until smooth. Slowly add the sugar and mint extract and mix until fully incorporated. While mixing, add green food coloring drop by drop until you get the desired color. Add the melted chocolate and stir.
  7. Gently fold in the whipped cream until smooth. Pour the filling into the prepared pan, smooth out the top and refrigerate at least 4 hours or overnight.
  8. To serve, carefully loosen the springform pan. You may want to run a thin knife along the edge. Place the cheesecake onto a serving plate. Decorate with more whipped cream if desired.


Ingredients for the no-bake shamrock mint cheesecake.

Ingredients for the no-bake shamrock mint cheesecake.

Grind Up the Cookies


Using a blender or a food processor, grind the cookies into fine crumbs.

Add Butter


Melt the stick of butter and add the liquid to the cookie crumbs. Mix in completely.

Form the Crust


In a prepared springform pan, press the cookie crumb mix in, bringing the crumbs about 1 inch up the sides. Press firmly and evenly. Set aside in the refrigerator until filling is done.

Melt the Chocolate


Stir the remaining heavy cream and the white chocolate chips together in a microwave-safe bowl. Microwave on high in 15-second intervals, stirring in between each time. When chocolate chips start to melt, stir completely. Be careful not to overheat the chocolate, or it will seize and be unusable. Cool to room temperature.

Make the Whipped Cream


With the mixer set on high speed, and using attachments and a bowl that has been chilled, beat the heavy cream until stiff peaks are formed. Add the powdered sugar slowly when you initially start mixing. Refrigerate until ready to use.

Mix the Filling Ingredients


Beat the softened cream cheese until smooth, then add in the sugar, mint extract and food coloring. Continue beating and add in the melted chocolate mixture. Mix until smooth.

Fold in the Whipped Cream


Take the whipped cream out of the refrigerator and fold it into the cream cheese mixture until completely smooth.

Fill the Crust with the Mixture


Pour the filling into the chilled crust and, using an offset spatula, smooth it out evenly. Chill in the refrigerator overnight. It will be ready after about 4 hours, but the flavor develops more if chilled overnight.

Take Cheesecake out of Pan


Before opening the springform pan, carefully run a thin knife along the outside of the pan, then slowly open it, making sure it isn't stuck anywhere.

Decorate with whipped cream if desired. Enjoy!

No-Bake Shamrock Mint Cheesecake Recipe

No-Bake Shamrock Mint Cheesecake Recipe

© 2018 Claudia Mitchell


Claudia Mitchell (author) on April 29, 2018:

Thanks Natalie! I love cheesecake...in fact I love it too much. This one is nice and light which is nice as the weather gets warmer.

Natalie Frank from Chicago, IL on April 27, 2018:

I'm not a huge cheesecake fan but this looks amazing! Plus I love chocolate and mint together. I'll have to try it! Thanks for the recipe.

Claudia Mitchell (author) on April 20, 2018:

Thanks Donna - I like your idea of a chocolate drizzle. I might have to make this cake with all of the chocolate suggestions soon.

Donna Herron from USA on April 18, 2018:

This recipe sounds heavenly. I agree with other commenters - I would have to add some chocolate to make it perfect. I love the idea of using oreos for the crust, then maybe a drizzle of chocolate sauce on the top. Thanks for sharing this lovely recipe!

Claudia Mitchell (author) on April 18, 2018:

Thanks Linda - I did not make it with the chocolate but I'm thinking that I'll be trying that version soon. I love chocolate and mint. The vanilla mint combo is really delicious too.

Linda Crampton from British Columbia, Canada on April 17, 2018:

This sounds absolutely delicious! I always like cheesecake. Your recipe contains two of my favourite ingredients—cream and mint—so I think I would love it. I love chocolate, too, so I would definitely use chocolate sandwich cookies for the crust.

Claudia Mitchell (author) on April 17, 2018:

Wow Jill - Sounds like it was a very long time in airports for you. I came home Sunday around 1 am and the pilot said we were trying to beat the storm. It was nice getting to know you and thanks for reading this recipe.

Claudia Mitchell (author) on April 17, 2018:

Hi Bill -

If I could send one I would LOL! Have a great day.

Claudia Mitchell (author) on April 17, 2018:

Margie - I agree and love no-bake recipes too, especially in the summer, but of course, I'll eat it anytime. Thanks for stopping by and reading.

Claudia Mitchell (author) on April 17, 2018:

Thank you. Let me know how it turns out!

Claudia Mitchell (author) on April 17, 2018:

Thank you! I debated the chocolate versus vanilla cookies and I'm going to have to try it with chocolate one day. The filling is really yummy.

Jill Spencer from United States on April 17, 2018:

What a beautiful article! Your photos are particularly gorgeous. Just getting home today. Got stuck in that storm system in Toronto. Will pin this later. Best, Jill

Bill Holland from Olympia, WA on April 17, 2018:

Sign me up for a dozen! :)

Margie's Southern Kitchen from the USA on April 16, 2018:

Sounds and looks heavenly! I love any recipe that is no-bake especially in the summer months! Thanks for sharing Glimmer!

Jenn from Pennsylvania on April 16, 2018:

This looks yummy! Will have to try it.

RTalloni on April 16, 2018:

Oh me this looks so good. It's even pretty in the whipping bowl pictures. And the chocolate cookie tip would take it over the moon.

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