Indulge in a dessert that combines the rich flavors of chocolate with a refreshing hint of mint, all without the need for an oven! This Almost No Bake Mint Chocolate Cheesecake is the ultimate treat for chocolate lovers and mint aficionados alike. In just 25 minutes of prep time, you can create a luscious cheesecake that will impress your guests and satisfy your sweet tooth. Perfect for any occasion, this delightful dessert is not only easy to make but also a guaranteed crowd-pleaser. Ready to elevate your dessert game? Let’s dive into this no-fuss recipe that promises to leave everyone craving more!
Prep Time: 25 mins
Cook Time: -
Total Time: 25 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package chocolate graham crackers
- 1/4 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1/2 teaspoon mint extract
- Chocolate shavings for garnish
Instructions
- Prepare the crust by placing chocolate graham crackers in a food processor and pulse until fine crumbs form. If you don't have a food processor, place crackers in a sealed plastic bag and crush with a rolling pin.
- Transfer graham cracker crumbs to a mixing bowl and add melted butter. Mix thoroughly until the crumbs are completely coated and resemble wet sand.
- Press the buttered crumb mixture firmly into the bottom of an 8-inch springform pan or pie dish, creating an even layer. Use the back of a spoon or bottom of a measuring cup to compact the crust.
- Place the prepared crust in the refrigerator to chill while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no lumps remaining.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and creating a smooth mixture.
- Fold in the whipped topping gently using a spatula, ensuring the mixture remains light and airy.
- Add mint extract and mix thoroughly, ensuring the mint flavor is evenly distributed throughout the cheesecake filling.
- Remove the chilled crust from the refrigerator and carefully spread the mint chocolate cheesecake filling over the crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely.
- Before serving, garnish the top of the cheesecake with chocolate shavings by using a vegetable peeler on a chocolate bar or using pre-made chocolate shavings.
- To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform sides or slice directly from the pie dish.
- Cut into 8 equal slices and serve chilled. Store any leftovers in the refrigerator, covered, for up to 3-4 days.
Tips
- Crust Consistency: Ensure your chocolate graham cracker crumbs are finely ground for a smooth, cohesive crust. If you don't have a food processor, a rolling pin works just as well—just be patient while crushing!
- Chill Time: For the best texture, allow the cheesecake to chill for at least 4 hours, but overnight is even better. This extra time helps the flavors meld beautifully and allows the cheesecake to set perfectly.
- Whipped Topping: When folding in the whipped topping, be gentle to maintain that light, airy texture. Overmixing can deflate the mixture, resulting in a denser cheesecake.
- Mint Extract: Start with 1/2 teaspoon of mint extract, but feel free to adjust according to your taste preference. If you're a mint lover, a little extra can take the flavor to the next level!
- Garnishing: For an elegant touch, use a vegetable peeler to create chocolate shavings from a chocolate bar. This simple garnish adds a beautiful finish to your cheesecake.
- Serving: When cutting the cheesecake, dip your knife in warm water and wipe it clean between slices for clean cuts. This will make your cheesecake presentation look professional!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This cheesecake tastes just as delicious the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 55mg
