No Bake Mint Chocolate Chip Cheesecake (Print Version)
# Ingredients:
→ Oreo Crust
01 -
30 Oreo cookies, whole
02 -
7 tablespoons unsalted butter, melted
→ Mint Chocolate Chip Filling
03 -
24 ounces cream cheese, softened (3 packages)
04 -
1/2 cup granulated sugar
05 -
3/4 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon peppermint extract (or more to taste)
08 -
1 1/4 cups heavy whipping cream
09 -
Green gel food coloring, as needed
10 -
1/2 cup mini chocolate chips, plus extra for topping if desired
# Instructions:
01 -
Place the whole Oreo cookies (filling included) in a food processor and process until they form fine crumbs. Drizzle in the melted butter and stir with a spoon to ensure all crumbs are evenly coated.
02 -
Press the buttered crumbs firmly into the bottom and up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup or glass to pack the crumbs down tightly. Place the crust in the freezer while you prepare the filling.
03 -
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and mix until well incorporated. Add the powdered sugar, vanilla extract, and peppermint extract, then mix again until fully combined and smooth.
04 -
In a separate medium bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to over-whip. The cream should hold its shape when the beaters are lifted.
05 -
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, until no white streaks remain. Taste the mixture and add more peppermint extract if you prefer a stronger mint flavor.
06 -
Add a small amount of green gel food coloring and gently fold it in until the filling reaches your desired shade of green. Remember, a little goes a long way. Then fold in the mini chocolate chips, distributing them evenly throughout the filling.
07 -
Remove the crust from the freezer and pour the filling into it, smoothing the top with a spatula. Sprinkle additional mini chocolate chips on top if desired. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
08 -
When ready to serve, carefully remove the sides of the springform pan. For clean slices, run a knife under hot water, wipe dry, and then cut. Serve as is or with your favorite toppings like whipped cream or chocolate sauce.
# Notes:
01 -
You can use a 9-inch or 10-inch springform pan, depending on how thick you want the cheesecake to be.
02 -
Gel food coloring is preferred as it won't thin the filling, but regular food coloring can be used in small amounts.
03 -
This cheesecake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and then aluminum foil, and thaw overnight in the refrigerator before serving.
04 -
For optimum consistency and flavor, make sure to chill the cheesecake for the full 8 hours.