Easy No Bake Mint Chocolate Chip Cheesecake
This Easy No Bake Mint Chocolate Chip Cheesecake is ultra creamy, flavored with mint and chocolate, and so easy to make with only a few ingredients!
Servings 12 slices
Calories 550kcal
Ingredients
For the crust:
- 2 cups crushed Oreo cookies (two 154 gram packages)
- 6 tablespoons melted butter
For the cheesecake:
- 800 grams cream cheese (28 ounces)
- 1 cup powdered sugar
- 2 1/2 cups whipped cream (about 1 1/4 cups liquid, whipped)
- green food colouring
- a few drops peppermint extract
- 1 cup mini chocolate chips
- chocolate sauce for serving
- regular or chocolate whipped cream for serving
Instructions
For the crust:
- Add 2 cups of crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
- Press the Oreo cookie mixture into the bottom of a spring-form pan and up the sides of the pan about 2/3 of the height of the pan. Set the crust aside to chill in the fridge while you make the cheesecake filling.
For the cheesecake:
- Add the cream cheese to a large bowl and whip until smooth with the powdered sugar.
- Fold in the whipped cream and the green food colouring.
- Add the peppermint extract and the mini chocolate chips and fold them in just until combined.
- Pour the cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
- Chill the cheesecake for 24 hours in the fridge before serving, or chill in the freezer for 2-3 hours and then overnight.
- Serve with a dollop of whipped cream (fold in a few teaspoons of cocoa powder to make chocolate whipped cream) and some chocolate sauce.
Video
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 43g | Protein: 7g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 414mg | Potassium: 171mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1265IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 3mg