Mint Cheesecake with a Cookie Crust

I’m a sucker for mint and cheesecake, but this cookie crusted dessert combines them both with the decadence of chocolate! Try this no bake mint cheesecake this season for the perfect holiday dessert.

I love mint, it’s one of my favorite flavors and pairing it with chocolate is a match made in heaven. Put this creamy rich minty filling in a buttery cookie crust and you’re in heaven! It’s easy to make, takes no baking, and uses simple ingredients.

For more cheesecake ideas, check these out:

• No bake cheesecake
• Cheesecake cookies
• Crustless cheesecake

Chocolate mint cheesecake tips

Chocolate chip cookies make the buttery crust of this amazing no bake cheesecake. There’s nothing like it so prepare to be amazed! Make sure you press the crust together well so it will bind together and hold up well.

You can use a parchment circle in the bottom of your pan so the cheesecake will come out easily.

Be careful when mixing the filling so that you don’t overwhip it. It can destroy the texture and deflate the whipped cream.

The cheesecake will last in an airtight container in the refrigerator for up to 5 days. So it’s a great make-ahead idea for dessert.

For more no bake dessert ideas, check these out:

• Healthy peanut butter cups
• Cookie dough bites

You don’t even have to have any special equipment to make this. Just a regular ole cake pan will do the trick, so there’s no reason to wait. I can’t wait until you dive into this creamy, minty, buttery dessert and come back and tell me all about it. And the best part of all is that you don’t even have to turn your oven on! Woo hoo! Now get after it!

And if you’re looking for more minty goodness, check out these hot cocoa cupcakes with peppermint whipped cream frosting.

Mint cheesecake

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No Bake Mint Cheesecake with a Cookie Crust

Yield: 12 servings

Prep Time: 30 minutes

Freeze Time: 15 minutes

Chill Time: 8 hours

Total Time: 8 hours 45 minutes

Mint flavored cheesecake with a chocolate chip cookie butter crust. Creamy, cool, and good!

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Ingredients

• Crust Ingredients:
• - 1 cup of chocolate chip cookies;
• - 5 tbsp. melted unsalted butter.
• For filling:
• - 8 oz cream cheese;
• - 1/2 cup granulated sugar;
• - 3/4 cup powdered sugar;
• - 1 teaspoon of vanilla extract;
• - 1/4 teaspoon of peppermint extract;
• - 1 cup heavy whipped cream;
• - green gel food coloring - optional;
• - 1/2 cup mini chocolate chips

Instructions

Grind cookies in the food processor

Combine with melted butter, mix well

Cover the form with foil or parchment, Pour out the crumbs, press into a base with sides. Set in the freezer while you make the filling.

In a bowl, beat cream cheese, add sugar, icing sugar, vanilla and mint extract, mix and set aside

Whip the heavy cream separately and fold it into the cream cheese mixture

Add more mint extract if you want more mint flavor. Color the cheesecake filling with green food
coloring in the desired color (you can not add it).

Add the filling to the crust and smooth the top. Sprinkle with chocolate chips on top.

Chill in the refrigerator for 8 hours or overnight.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 120mgCarbohydrates: 34gFiber: 1gSugar: 26gProtein: 3g