No Bake Mint & Chocolate Cheesecake With Oreo Crust

No Bake Mint & Chocolate Cheesecake With Oreo Crust


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Ingredients (for 19 cm diameter springform pan):

Crust:
12 Oreo cookies with the filling
35 gr melted butter

Filling:
375 gr cream cheese (to room temperature)
380 ml heavy cream
1/2 cup sugar (about 100 gr)
1/2 tsp mint extract (for strong mint flavor, for mild you can use about 1/4 tsp)
1 tsp vanilla extract
100 gr dark chocolate chips (or just dice a chocolate bar like I did)
green food coloring

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Preparation:

1. Put the cookies in a food processor and pulse until fine crumbs (or crush them in a ziplock bag with a rolling pin). Add the melted butter and combine.

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2. Press the mixture evenly in the bottom of the pan and put it in the fridge to set.

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3. In a big mixing bowl (or the bowl of a standing mixer) add the cheese and whisk until it’s creamy.

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4. Add the sugar and whisk until dissolved.
5. Pour the cold heavy cream, the mint and the vanilla extract and whisk again, the mixture will thicken quickly.

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6. Add the green food coloring (I’m using food gel) and mix until evenly distributed.
7. Add the chocolate chips and fold it in.

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8. Transfer the mixture in the pan and spread it as evenly as you can. Cover with plastic wrap and leave it in the fridge for at least 5-6 hours or overnight.

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9. Sprinkle with chocolate flakes or more crushed Oreo cookies (or use mini Oreos for decoration).

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