Mint Chocolate Chip No Bake Cheesecake
Luscious and creamy, this Mint Chocolate Chip No Bake Cheesecake is easy to make with a smooth filling and Oreo crust. Perfect for hot summer days, St. Patrick's Day, or Christmas!
Servings: 12 slices
Ingredients
For the Crust
- 30 whole Oreos
- 7 tablespoons unsalted butter (melted)
For the Filling
- 24 ounces cream cheese (softened to room temperature)
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 1/4 cup heavy whipping cream
- green gel food coloring
- 1/2 cup mini chocolate chips
Instructions
- Place the Oreos in the bowl of a food processor; pulse until they are tiny crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter.
- Press the crumbs into a 9-inch springform pan on the bottom and up the sides. (I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.)
- Place the crust in the freezer while you prepare the filling.
- In a large bowl, whip the cream cheese with an electric hand mixer (you can also do this with a stand mixer and the paddle attachment.) Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and 1/2 teaspoon peppermint extract; mix to combine. Set aside.
- In a medium bowl using an electric hand mixer, whip the heavy cream to stiff peaks - do not overbeat or it will be clumpy.
- Fold the whipped cream into the cream cheese mixture until there are no streaks left. (Taste and add the remaining 1/2 teaspoon peppermint extract if you want more of a mint flavor.) Add a few drops of green gel food coloring to your desired color - a little bit of food coloring goes a long way (or leave it out if you don't care about it being green.) Fold it in gently.
- Fold in the chocolate chips.
- Add the filling to the crust and smooth out the top. Add more chocolate chips on top, if desired. Cover and place in the fridge for at least 8 hours, ideally overnight.
- Take off the outer attachment of the pan, slice, and serve with toppings or as is.
Notes
To store: this cheesecake needs to be refrigerated right up until serving and any leftovers should be promptly returned to the fridge. If it's left out for more than an hour, it will begin to wilt. You can also freeze it (although it still must chill in the fridge before freezing.) Remove it from the pan and wrap tightly in plastic wrap and also in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 450kcal · Carbohydrates: 26g · Protein: 4g · Fat: 37g · Saturated Fat: 22g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 9g · Trans Fat: 1g · Cholesterol: 115mg · Sodium: 209mg · Potassium: 105mg · Fiber: 1g · Sugar: 23g · Vitamin A: 1347IU · Vitamin C: 1mg · Calcium: 83mg · Iron: 1mg