Mint Chocolate Cheesecake Recipe
This no-bake mint chocolate cheesecake is the perfect spring dessert with just a few simple ingredients. A refreshing and easy-to-make cheesecake that works for any occasion. It comes together in 15 minutes and is sure to please at any gathering. The filling is light and creamy, which perfectly complements the delicious cookie crunch.
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Equipment
- 9-Inch Springform Pan ø 9-inch // 23 cm
- Baking spray
- Kitchen machine with a whisk attachment or electric mixer
- Wooden spoon
- Small pan
- Sharp kitchen knife
Ingredients
Oreo Crust
- 20 Oreos or chocolate sandwich cookies
- 7 tablespoon Unsalted butter melted.
Mint Cheesecake Filling
- 16 oz Cream cheese softened
- 1 cup Confectioners' sugar
- 3 tablespoon Water
- 1 teaspoon Gelatin
- 1 cup Heavy cream
- 10 After Eight Mints or ½ teaspoon peppermint extract
- ½ teaspoon Vanilla extract
- ¼ teaspoon Green food coloring
Decor
- Whipping cream
- Oreo halves or After Eight
Instructions
Oreo Crust
- Break the Oreos into pieces and place them into a food processor. Process them for 20 seconds until the cookies turn into little crumbs.20 Oreos
- Empty the chopped cookies into a mixing bowl
- In the meantime, melt the butter in a small pan. Pour the melted butter on top of the Oreo cookie crumbs.7 tablespoon Unsalted butter
- Mix the melted butter with the Oreo crumbs using a wooden spoon until you get a sand-like texture and the crumbs stick to the sides.
- Cover the bottom of a 9-inch (23 cm) springform pan with parchment paper and spray it lightly with cooking spray.
- Firmly press the crust into the pan. Place the filled springform pan in the fridge while making the filling. This way, it has some time to set.
Mint Cheesecake Filling
- In a large bowl, beat the cream cheese until completely smooth, about 3 minutes.16 oz Cream cheese
- Add the confectioners' sugar and beat for 2-3 minutes until fluffy and smooth.1 cup Confectioners' sugar
- In the meantime, crush the After Eight candies with your food processor. Add those little mint chocolate chips by a spoonful to the cream cheese filling and combine well.10 After Eight Mints
- Pour the water into a small bowl and sprinkle the gelatin on top of the water. Allow it to sit for 5 minutes to bloom.3 tablespoon Water, 1 teaspoon Gelatin
- Microwave it for 30 seconds until the gelatin has melted.
- Pour the heavy cream and vanilla extract into a large mixing bowl.1 cup Heavy cream, ½ teaspoon Vanilla extract
- Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly mix in the gelatin mixture.
- Mix in the green food coloring, adding more drops to get your desired color.¼ teaspoon Green food coloring
- Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
Assemble
- Take the chilled Oreo crust out of the fridge.
- Scrape the mixture into the prepared crust and smooth the top with a spatula.
- Place the cake into the refrigerator and chill for at least four hours (preferably overnight) before serving.
- Garnish with whipped cream and halved cookie pieces if desired. Serve chilled.Whipping cream, Oreo halves
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Slice | Calories: 353kcal | Carbohydrates: 27g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 203mg | Potassium: 118mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1004IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg
