Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Removable-bottom tart pan or springform pan
- Toothpick or skewer for marbling
Ingredients
- 1 cup chocolate cookie crumbs
- ½ cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon mint extract
- 2 cups whipped cream or whipped topping
- q.s. green food coloring (optional)
- q.s. chocolate chips or pieces
Instructions
- Mix the chocolate cookie crumbs with melted butter until resembling wet sand, then press firmly into the bottom of a removable-bottom tart pan or springform pan and refrigerate for 15 minutes.
- In a large bowl, beat the softened cream cheese with sugar until smooth, then add mint extract and optional green food coloring.
- Fold in the whipped cream gently, then add chocolate chips if desired, and combine.
- Pour the minty filling onto the chilled crust, smooth it out, and create marbled patterns with a toothpick if using dye.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Decorate with whipped cream, green gummies, and chocolate sprinkles before serving.
Notes
To elevate the mint flavor, soak chocolate chips in mint extract before adding to the filling. Store covered in the fridge for up to 3 days or freeze individual slices for up to a month. Use room-temperature cream cheese for a smoother filling and avoid overmixing the whipped cream. For a fun presentation, add edible glitter or serve with fresh mint leaves. Enjoy your delicious and refreshing No-Bake Mint Cheesecake!
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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