Name: Mint Oreo Cheesecake Bliss
Ingredients: 24 regular Oreos (save those Mint ones for inside the cheesecake!); 5 tablespoons butter, melted (salted or unsalted, whatever’s in your fridge); Pinch of salt (skip if you used salted butter); 3 packages (8 oz each) cream cheese, seriously at room temperature (I’m not kidding – set them out 2 hours before you start); 1 cup granulated sugar (the regular white stuff); 3 large eggs (also room temp – cold eggs = lumpy cheesecake); 1/4 cup sour cream (the secret to that tangy creaminess); 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense); 1/2 to 1 teaspoon mint extract (NOT peppermint extract – they’re different! Start with less, you can add more); 2-3 drops green food coloring (optional, but it helps people’s brains connect “green = mint”); 20 Mint Oreos, roughly chopped (some bigger chunks, some smaller – variety is key!); 1 cup heavy whipping cream (cold from the fridge); 3 tablespoons powdered sugar; 1/2 teaspoon mint extract; 1-2 drops green food coloring (again, optional); 8 Mint Oreos, crushed (some for mixing in, some for sprinkling on top); Chocolate sauce for drizzling (store-bought is fine, we’re not making EVERYTHING from scratch); Fresh mint leaves if you’re feeling fancy (or want to convince people you’re a food blogger)

Description

Okay, so picture this: I was having one of those nights where you stand in front of the open fridge hoping something magical will appear. I had cream cheese that needed using, a pack of Mint Oreos my roommate hadn’t demolished yet, and a serious sweet tooth. That’s when inspiration struck! This Mint Oreo Cheesecake Bliss was born – a ridiculously creamy cheesecake loaded with chunks of Mint Oreos, sitting on a chocolate cookie crust, topped with fluffy mint whipped cream and more crushed cookies. It’s basically what would happen if a cheesecake and mint chocolate chip ice cream had a baby that was raised by Oreos. Trust me, it’s so good it should probably be illegal.

Ingredients

Scale

For That Addictive Crust:

24 regular Oreos (save those Mint ones for inside the cheesecake!)
5 tablespoons butter, melted (salted or unsalted, whatever’s in your fridge)
Pinch of salt (skip if you used salted butter)

For That Dreamy Cheesecake Filling:

3 packages (8 oz each) cream cheese, seriously at room temperature (I’m not kidding – set them out 2 hours before you start)
1 cup granulated sugar (the regular white stuff)
3 large eggs (also room temp – cold eggs = lumpy cheesecake)
1/4 cup sour cream (the secret to that tangy creaminess)
2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
1/2 to 1 teaspoon mint extract (NOT peppermint extract – they’re different! Start with less, you can add more)
2–3 drops green food coloring (optional, but it helps people’s brains connect “green = mint”)
20 Mint Oreos, roughly chopped (some bigger chunks, some smaller – variety is key!)

For That Cloud-Like Topping:

1 cup heavy whipping cream (cold from the fridge)
3 tablespoons powdered sugar
1/2 teaspoon mint extract
1–2 drops green food coloring (again, optional)
8 Mint Oreos, crushed (some for mixing in, some for sprinkling on top)
Chocolate sauce for drizzling (store-bought is fine, we’re not making EVERYTHING from scratch)
Fresh mint leaves if you’re feeling fancy (or want to convince people you’re a food blogger)