a close up shot of a slice of Mint Oreo Dessert on a plate

This mint Oreo dessert features everyone's favorite chocolate-mint flavor combination in an easy no-bake treat.

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Prep Time20

Total Time2 40

Servings

This Mint Oreo Dessert tastes like a Thin Mint meets a chocolate cheesecake—cool, creamy, and deeply satisfying.

a close up shot of Mint Oreo Dessert in a baking dish with a slice taken out

The crushed Mint Oreo crust is buttery and rich, the mint cheesecake layer is smooth and refreshing without being overpowering, and the chocolate pudding brings a mellow, nostalgic sweetness. The whipped topping keeps it all light and dreamy, so it’s indulgent without feeling heavy.

Ingredients You’ll Need

Mint Oreo Dessert raw ingredients that are labeled

For The Mint Oreo Crust:

20 ounces of mint Oreos
6 tablespoons of salted sweet cream butter, melted and cooled
2 tablespoons of salted sweet cream butter, softened (for buttering the baking dish)

For The Mint No-Bake Cheesecake Layer:

2 (8-ounce) packages of cream cheese, softened
¾ cup of powdered sugar
2 (8-ounce) containers of whipped topping, thawed
1½ teaspoons of pure mint extract
2 to 3 drops of green food color gel

For The Chocolate Pudding Layer:

2 (3.9-ounce) packages of instant chocolate pudding mix
2 cups of cold whole milk

Ingredient Notes

Use pure mint extract, not peppermint. It should taste like Mint Oreos, not toothpaste.

Use whipped topping – such as Cool Whip – it stabilizes the layers. Don’t swap for whipped cream unless you’re serving it immediately and don’t mind some softness over time.

Key Tips That Actually Help

✅ Press the crust with a flat-bottomed glass to get it evenly packed. Skip the fingertips—use real pressure for a base that holds its shape.

cookie crumbs pressed into the bottom of the baking dish

✅ Bring that cream cheese to true room temp. You want it spreadable like frosting before you even start beating – this will ensure there are no lumps.

✅ Gently fold in the whipped topping to keep the pudding light and stable. Overmixing can deflate it and leave you with a runny layer that won’t hold its shape.

Serving Suggestions

This dessert is good after two hours in the fridge, but it’s great the next day. The layers set more firmly and the flavors meld. It will make it easier to cut.

If you plan to make it a day ahead, add it to the fridge overnight and then add the topping just before serving.

whipped topping spread over the puding layer and sprinkle broken cookies on top

This heavenly mint Oreo dessert would be delicious year-round, but its green color makes it especially ideal for St. Patrick’s Day or during the holiday season.

Storing This Mint Oreo Dessert

Fridge: Covered, up to up to five days. Add topping fresh if storing long.
Freezer: Skip it. The textures change too much after thawing.

More Mint Chocolate Dessert Recipes

Mint Oreo Dessert

5 from 21 votes

This mint Oreo dessert features everyone's favorite chocolate-mint flavor combination in an easy no-bake treat.

Prep Time 20

Total Time 2 40

Servings

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Ingredients

Mint Oreo Crust

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)

Mint No Bake Cheesecake Layer

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

Chocolate Pudding Layer

7.8 ounces instant chocolate pudding mix
2 cups cold whole milk

Instructions

Use either a food processor or a ziplock and a rolling pin and crush 32 cookies for the crust. Reserve 10 cookies to break into smaller pieces for the topping.
Add the crushed cookies and the melted butter to a medium-sized mixing bowl. Stir to completely coat the cookie crumbs.
Use a pastry brush, or your fingers, to coat the entire surface of a 9×9 baking dish with the 2 tablespoons of softened butter.
Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the no-bake cheesecake layer.
Add the softened cream cheese to a large mixing bowl. Use a handheld mixer on medium-high speed and beat the cream cheese for 1 minute until smooth.
Add the powdered sugar to the cream cheese and beat for another 1 to 1½ minutes until combined.
Add 1 cup of the thawed whipped topping and the mint extract. Beat for another 1 minute until combined.
Add the 2 to 3 drops of green food coloring gel and mix just until no streaks of green remain and the color is a uniform mint green.
Remove the baking dish from the refrigerator. Evenly spread the cream cheese mixture over the cookie crumb layer. Return the baking dish to the fridge while you prepare the pudding layer.
Add the cold milk, 1 cup of the thawed whipped topping, and the pudding mix to a medium-sized mixing bowl. Use a handheld mixer at medium speed to combine the pudding mixture. Beat for 1½ to 2 minutes, or until the mixture begins to thicken.
Remove the baking dish from the refrigerator and spread the pudding over the cream cheese layer. Return the baking dish to the fridge and allow the mint Oreo dessert to fully set up for 2 hours.
Just before serving, evenly spread the remaining thawed whipped topping over the pudding layer. Sprinkle the reserved broken cookies over the whipped topping layer. Slice into 9 slices and serve.

Notes

Using the bottom of a glass cup is extremely helpful to press the mixture nice and tightly in the dish.
Make sure the cream cheese is at room temperature, so there aren’t any lumps in your mixture.
Giving this dessert plenty of time to chill will make it easier to cut and give it a thicker consistency. If you plan to make it a day ahead, add it to the fridge overnight and then add the topping just before serving.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Mint Oreo Dessert