No-Bake Mint Chocolate Chip Cheesecake
A refreshing dessert that combines the rich, creamy texture of cheesecake with invigorating mint flavor and delightful bursts of chocolate.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Finely crushed for a smooth crust.
- 0.5 cups Unsalted Butter Melted to bind the crumbs.
Filling Ingredients
- 16 ounces Cream Cheese Softened to room temperature.
- 0.5 cups Sour Cream Adds creaminess and tanginess.
- 1 cups Powdered Sugar Sweetens the filling.
- 1 teaspoon Mint Extract Provides mint flavor.
- 0.5 cups Mini Chocolate Chips For bursts of chocolate flavor.
- a few drops Green Food Coloring Optional for color.
For Serving
- to taste Whipped Cream For topping.
Instructions
- In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter. Stir until fully coated.
- Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sour cream and powdered sugar, mixing until well combined.
- Add mint extract and food coloring, mixing until evenly distributed.
- Fold in mini chocolate chips gently.
- Pour the filling over the chilled crust and smooth the top.
- Cover and refrigerate for at least 4-6 hours or overnight to set.
- Remove from the springform pan and top with whipped cream and additional chocolate chips before serving.
Notes
Store leftovers in the refrigerator for up to three days. Can be frozen for up to two months.