Mint Chocolate Layer Dessert
This Mint Chocolate Layer Dessert has a delicious Oreo cookie crust, a no bake mint cheesecake layer, chocolate pudding, and topped mint whipped cream and chocolate ganache. It's a perfect dessert to serve up for St. Patrick's Day or if you just love a scrumptious Mint Chocolate Dessert.
Serve up this mint chocolate layer dessert for your next potluck, summer cookout, or as a surprise for the family. A mint chocolate lasagna, that has layers of mint and chocolate in every bite.
If you are a fan of no bake layered desserts, this recipe right here is for you. Tons of mint flavor, layers of creamy and crunchy flavor.
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How to make Mint Chocolate Layer Dessert
Oreo Cookie Crust | Start by crushing your Oreos in a storage bag with a rolling pin or with a food processor and then mix with the butter until the crumbs are coated. Press into your 9x13 pan to make it a crust.
Cheesecake Layer | To make this no-bake cheesecake layer, you are going to start by whipping up the cream cheese until it's smooth and creamy. You can use a hand mixer or stand mixer to do this. It is SO important to use room temperature cream cheese.
Beat in the sugar and both extracts until everything is incorporated. Then mix in the green gel food coloring and ½ cup of the heavy cream. Adding the heavy cream a little at a time helps prevent the cheesecake layer from becoming clumpy.
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Once the heavy cream is incorporated and the cheesecake layer is creamy, add in the remaining heavy cream and beat until stiff peaks form.
Add the cheesecake on top of the oreo cookie crust and evenly spread out.
Pudding Layer | The next layer to this no-bake dessert is your pudding layer. Use a family-size instant chocolate pudding mix and beat in milk until thick. You can then either combine the chocolate pudding and hot fudge and then spread them on top of the cheesecake or layer them.
Whipped Cream and Ganache | Next you will use a whipped cream topping, then top with a chocolate ganache.
Can you freeze this Mint Chocolate Layer Dessert
You can freeze this mint chocolate layer dessert. Simply mix it up, and then cover tightly and freeze as you would like. This mint chocolate layer dessert can freeze for up to three months.
Place in the fridge to thaw from being frozen. Or you can eat it frozen for more of an ice cream texture.
How long will Mint Chocolate Layer Dessert last?
This cheesecake layered mint dessert can store for around 4-6 days in the fridge. You will find it can kind of sog up after it sits for so long. It is best to eat your layered dessert within the first 48 hours of making.
Can I use whipped cream instead of heavy whipping cream?
If you want to use whipped cream instead of heavy whipping cream you can. Once your mixture is mixed up, fold in the whipped cream. Otherwise, it will deflate as it mixes if you overmix.
Can I add mini chocolate chips to the cheesecake layer?
Go right ahead and fold in mini chocolate chips in the batter or sprinkle on top of the layer before you top with your next layer.
Both will work great, and you get more texture into your cheesecake layer.
Can I leave out the mint extract?
Go right ahead and skip the mint extract if you want just a chocolate layered dessert. I love the sweet mint next to the creamy and crunchy layers. But, it will taste just as delicious without if you need.
Can I make an extra batch of ganache drizzle instead of using hot fudge topping?
Yes! If you forgot to buy the hot fudge topping or just want to double the batch of ganache instead, that would work perfectly.
Tips for clean cutting this layered dessert?
Make sure your layered dessert is completely set up. You can also set your dessert in the freezer for a few hours, then slice. This will ensure you get a really clean cut.
Dip your incredibly sharp knife in hot water, wipe it off, and make a slice. Repeat dipping in hot water, wiping, and cutting.
More No-Bake Desserts To Try
- No Bake Birthday Cake Cheesecake
- Easy No Bake Butterfinger Bites
- Banana Cream Pie
- Easy No Bake Cappuccino Trifles
- Mocha No Bake Cookies
Mint Chocolate Layer Dessert
Ingredients
Crust
- 40 Oreos crushed
- ½ cup butter melted
Cheesecake Layer
- 12 ounces cream cheese
- ¾ cup granulated sugar
- ½ teaspoon mint extract
- 1 teaspoon vanilla extract
- 1 ¼ cups heavy whipping cream
- 2 to 3 drops of leaf green or kelly green gel food coloring
Pudding
- 5.85 ounce box chocolate pudding family size
- 2 cups milk
- 11.75 oz. jar hot fudge topping
Whipped Cream
- 1 ¼ cups heavy whipping cream
- ¼ teaspoon mint extract
- â…“ cup powdered sugar
- 2 to 3 drops of leaf green or kelly green gel food coloring
Ganache Drizzle
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy whipping cream
Instructions
Crust
- Grease a 9x13 glass pan with nonstick baking spray.
- Add the Oreos to a food processor and pulse until the cookies are all crumbs.
- Add the butter in and pulse until the crumbs are all coated with butter.
- Press the cookie crumbs firmly and evenly into the bottom of the prepared pan.
- Place in the pan in the fridge to let the crust firm up while working on the next layer.
Cheesecake Layer
- Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until smooth.
- Add in the granulated sugar, mint extract, and vanilla extract. Beat until the sugar is incorporated.
- Add in the green gel food coloring and ½ cup of the heavy cream. Beat until the heavy cream is incorporated.
- Add the remaining heavy cream to the cheesecake batter and beat until stiff peaks form.
- Spread the cheesecake batter on top of the chilled crust and spread out evenly.
- Place back in the refrigerator.
Pudding
- In a mixing bowl, add in the chocolate pudding mix and milk. Using a hand mixer, beat on medium until incorporated and thickened. Let the pudding sit about 5 minutes before spreading on top of the cheesecake layer.
- Spread the pudding evenly over top of the cheesecake. Be sure to go all the way to the edges.
- Remove the lid from the hot fudge topping and microwave for 45 seconds.
- Scoop all of the fudge topping into a sandwich bag. Cut a small hole out of the corner of the sandwich bag.
- Drizzle the hot fudge topping all over the top of the pudding. I started from the corner and drizzled back and forth until everything was covered.
Whipped Cream
- Add the heavy cream to a large mixing bowl. Beat until soft peaks form with a hand mixer on medium speed.
- Add in the powdered sugar, mint extract, and green food coloring. Continue to beat on medium until stiff peaks form.
- Spread the whipped cream on top of the hot fudge topping and pudding.
- Place back in the fridge to chill.
Ganache
- Add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate chips are completely melted and the ganache is smooth.
- Let cool for 10 minutes and then place in a sandwich bag.
- Cut a small hole in one of the corners and drizzle it back and forth on top of the whipped cream.
- Place the dessert back in the refrigerator to firm up for at least 4 hours.
- Slice and serve.
- Cover with plastic wrap and store in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
