No-Bake Mint Chocolate Chip Cheesecake!


• 2 cups chocolate sandwich cookie crumbs
• 1/2 cup unsalted butter, melted
• 3 packages (24 ounces) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon peppermint extract
• Green food coloring (optional)
• 1 1/2 cups mini chocolate chips
• 2 cups heavy cream
• 1 teaspoon vanilla extract


. In a bowl, combine cookie crumbs and melted butter. Press the mixture into the base of a springform pan to create the crust.
. In a large bowl, beat cream cheese until smooth. Add sugar, peppermint extract, and food coloring (if desired); mix until well combined.
. Fold in mini chocolate chips.
. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture.
. Pour the mixture over the crust and smooth the top with a spatula.
. Refrigerate for at least 4 hours or overnight to set.
. Before serving, garnish with additional chocolate chips and mint leaves if desired.

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