Chocolate Mint No Bake Cheesecake
Indulge in the perfect fusion of chocolatey decadence and refreshing mint with this Chocolate Mint No Bake Cheesecake recipe! Featuring a luscious green peppermint-infused cream cheese filling layered over a buttery chocolate cookie crust, this no-bake dessert is as stunning as it is irresistible. Swirls of velvety melted semi-sweet chocolate add a striking marbled design, while optional garnishes like chocolate shavings and fresh mint leaves elevate its presentation. With no oven required and just 30 minutes of prep time, this delightful cheesecake is ideal for any occasion, from holiday gatherings to summer celebrations. Satisfy your sweet tooth in style with this easy, creamy, and utterly delicious dessert!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 5 tablespoons Unsalted butter
- 16 ounces Cream cheese
- 1 cup Granulated sugar
- 1.5 cups Heavy cream
- 1.5 teaspoons Peppermint extract
- 6 drops Green food coloring
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Chocolate shavings (optional, for garnish)
- 4 leaves Fresh mint leaves (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form.
Melt the unsalted butter and mix it into the cookie crumbs until well combined.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
In a large bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Mix in the peppermint extract and green food coloring, adding more food coloring if a deeper green hue is desired.
Spread half of the cheesecake mixture over the prepared crust, smoothing the surface.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second increments, stirring in between, until fully melted and smooth.
Drizzle half of the melted chocolate over the cheesecake layer, then top with the remaining cheesecake mixture and smooth the top.
Drizzle the remaining melted chocolate over the top layer and use a skewer or knife to create a marbled effect if desired.
Refrigerate the cheesecake for at least 6 hours or until fully set, preferably overnight.
Before serving, garnish with chocolate shavings and fresh mint leaves if desired.
Nutrition Facts
Calories |
8740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.9 g | 706% | |
| Saturated Fat | 275.9 g | 1379% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 946.7 g | 344% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 651.6 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
