Ingredients
Equipment
Method
- In a large bowl, using an electric mixer, beat the cream cheese and granulated sugar on medium-high speed until smooth and creamy, which should take about three minutes. It's crucial for the cream cheese to be softened so that it blends easily and doesn't have any lumps.
- Next, add in the pure vanilla extract and pure peppermint extract. Mix until well combined, scraping down the sides of the bowl as needed. This step ensures every bite is packed with flavor!
- Now, using a rubber spatula, fold in the frozen whipped topping into the cream cheese mixture. Be gentle to retain the airiness of the whipped topping, which will keep your cheesecake light and fluffy.
- Once the whipped topping is fully incorporated, fold in the finely chopped Andes Creme de Menthe Cookies. This will give your cheesecake a lovely crunch and amplify the minty taste.
- Spoon the filling into a pastry bag or a large zip-top bag. If you don’t have either, a regular spoon works just fine! Snip enough of the end off the bag to allow you to pipe the mixture into your desired serving glasses.
- I recommend alternating layers of the cheesecake mixture and additional chopped cookies for a beautiful presentation. You can use glasses or small dessert dishes—anything that shows off the layers!
- Once you have layered everything, if desired, garnish with additional whipped topping and some chopped cookies on top. This adds an appealing touch and indicates that there's something delicious inside.
- Finally, place the cheesecake in the refrigerator to chill for at least three hours or until set. It’s essential to let it firm up, so don’t skip this step!
- When you’re ready to serve, pull it out of the fridge, and enjoy the refreshing flavors of your homemade Mint Chocolate No Bake Cheesecake!
Notes
Storage: The cheesecake can be stored in the refrigerator for up to five days. Just ensure it's covered well to avoid any drying out. Freezing: You can freeze this cheesecake for up to three months. Just be sure to wrap it tightly in plastic wrap and aluminum foil. Thaw it in the fridge when ready to enjoy! Serving Temperature: This cheesecake is best served cold. Allow it to chill well before serving for the best texture and flavor. Garnish Ideas: Consider garnishing with fresh mint leaves or chocolate shavings for an extra touch of elegance. Portion Control: This dessert can be rich, so consider making smaller portions if serving at a large gathering.