Description
This Shamrock Shake No-Bake Cheesecake is a creamy, minty delight! A perfect, festive dessert for St. Patrick’s Day or any occasion.
Ingredients
Scale
For the Crust:
- 24 Oreo cookies (crushed into fine crumbs)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 5–6 drops green food coloring (adjust for desired shade)
- 2 cups whipped topping (Cool Whip or homemade whipped cream)
- 1/2 cup whole milk
- 1 box (3.4 oz) instant vanilla pudding mix
For the Garnish:
- Whipped cream
- Maraschino cherries
- Chocolate shavings or sprinkles
- Crushed mint candies (optional)
Instructions
Step 1: Prepare the Crust
- Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Mix the crushed Oreos with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Refrigerate the crust for at least 15 minutes while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Add vanilla extract, peppermint extract, and green food coloring, mixing until fully incorporated.
- In a separate bowl, whisk together whole milk and vanilla pudding mix until thickened.
- Gradually fold the pudding mixture into the cream cheese mixture until smooth.
- Gently fold in the whipped topping to keep the filling light and fluffy.
Step 3: Assemble the Cheesecake
- Pour the cheesecake filling over the prepared crust, spreading it evenly.
- Smooth the top with a spatula and cover the pan with plastic wrap.
- Refrigerate for at least 4 hours (preferably overnight) to allow the cheesecake to set.
Step 4: Add Garnishes & Serve
- Before serving, top the cheesecake with whipped cream, chocolate shavings, and crushed mint candies.
- Add a maraschino cherry to each slice for the classic Shamrock Shake look.
- Slice and serve chilled!
Notes
- Chill Overnight: The longer it chills, the better the flavor and texture.
- Use Full-Fat Cream Cheese: For the creamiest texture, avoid low-fat cream cheese.
- Don’t Skip the Pudding Mix: It adds structure and prevents the cheesecake from being too soft.
- For a Firmer Cheesecake: Add 1 teaspoon of unflavored gelatin dissolved in warm water to stabilize the filling.
- Make Mini Cheesecakes: Use a muffin tin and cupcake liners for individual-sized cheesecakes.
- For a Stronger Mint Flavor: Add an extra 1/4 teaspoon of peppermint extract.
- Store Leftovers in the Refrigerator: Keeps fresh for 5 days or freeze for up to 1 month
- Prep Time: 20minutes
- Cook Time: No bake (chill for at least 4 hours)