Mint Chocolate Cheesecake - NO BAKE
This NO BAKE Mint Chocolate Cheesecake is perfect for St. Patrick's Day. Heck, it's good anytime of the year. Here's how you make it.
Servings: 8 Slices
Calories: 603kcal
Equipment
- Spring Form Pan or Deep Dish Pie Dish
- Stand Mixer/Hand Mixer
Ingredients
- 2 Cups Graham Crackers, crushed
- 8 Tbsp butter, melted
- 1 1/4 Cups Sugar
- 16 oz Cream Cheese, Softened 2 - 8 oz pkg
- 8 oz Cool Whip
- 9 oz Nestle Toll House Dark Chocolate Mint Morsels or equivalent
- 1 Drop Peppermint Essential Oil Optional
- 7 Drops Green Food Coloring
Instructions
- Mix graham cracker crumbs, melted butter and 1/4 cup of sugar. Press into a springform pan or deep pie dish. NOTE: You can reduce the amount of graham cracker crumbs if you want a thinner crust.
- Mix remaining ingredients except the cool whip and food coloring in a large bowl or stand mixer.
- Fold in the cool whip and food coloring.
- Spoon mixture into the pan/dish. Chill for 4 hours in the refrigerator or overnight.
- When ready to devour this puppy....remove from the refrigerator, slice and serve. If you used a springform pan, remove the ring first. NOTE: Cheesecake will slice easier if you allow to sit at room temp about 15 minutes before slicing.
Notes
Keep refrigerated when not serving.
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
Nutrition
Calories: 603kcal | Carbohydrates: 77g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 670mg | Potassium: 413mg | Fiber: 3g | Sugar: 56g | Vitamin A: 445IU | Calcium: 271mg | Iron: 3mg