My friend Brooke loves mint-flavored things, so for her birthday I surprised her with this cheesecake to celebrate! This is an easy no-bake cheesecake that comes together in about 15 minutes of active prep time. It went over well!
Ingredients:
1 9-inch Oreo cookie crust
2 8-ounce packages cream cheese, at room temperature
3/4 cup brown sugar
1/4 cup sugar
5 ounces chocolate covered mint chips
1/4 cup heavy whipping cream, divided
1 teaspoon mint extract
1 teaspoon vanilla
Ganache:
2 1/2 tablespoons cream
6 ounces chocolate covered mint chips
Topping:
1/4 cup semi-sweet chocolate chips
Prepration:
1. Melt 5 ounces of morsels in medium, uncovered, microwave-safe bowl for 1 minute. Stir. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.
2. Beat cream cheese, brown sugar, granulated sugar, mint extract, 2 tablespoons cream and vanilla in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.
3. Microwave remaining 2 tablespoons cream in a bowl for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake.
4. Refrigerate for at least 2 hours, preferably overnight.
Adapted from: https://www.verybestbaking.com/recipes/143923/no-bake-dark-chocolate-mint-cheesecake/?keywords=mint
Ingredients:
1 9-inch Oreo cookie crust
2 8-ounce packages cream cheese, at room temperature
3/4 cup brown sugar
1/4 cup sugar
5 ounces chocolate covered mint chips
1/4 cup heavy whipping cream, divided
1 teaspoon mint extract
1 teaspoon vanilla
Ganache:
2 1/2 tablespoons cream
6 ounces chocolate covered mint chips
Topping:
1/4 cup semi-sweet chocolate chips
Prepration:
1. Melt 5 ounces of morsels in medium, uncovered, microwave-safe bowl for 1 minute. Stir. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.
2. Beat cream cheese, brown sugar, granulated sugar, mint extract, 2 tablespoons cream and vanilla in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.
3. Microwave remaining 2 tablespoons cream in a bowl for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake.
4. Refrigerate for at least 2 hours, preferably overnight.
Adapted from: https://www.verybestbaking.com/recipes/143923/no-bake-dark-chocolate-mint-cheesecake/?keywords=mint