Ingredients
Scale
- 1 ½ cups crushed chocolate cookies
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp mint extract
- 2 cups heavy whipping cream
- Green food coloring (optional)
- Chocolate shavings or mint leaves for garnish
Instructions
- Combine the crushed chocolate cookies with melted butter in a medium mixing bowl. Stir until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- In a large bowl, whip together softened cream cheese and powdered sugar until smooth. Gradually add the mint extract and green food coloring if desired, blending until evenly combined.
- Pour the mint filling over the chilled chocolate crust, spreading it evenly. Refrigerate for at least four hours or until set.
Notes
- Store the cheesecake in an airtight container in the refrigerator for up to one week.
- For extended freshness, freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months.
- This dessert can be made a day in advance for convenience.
- Use gluten-free chocolate cookies for a gluten-free option.
- Mascarpone cheese can be used as a cream cheese substitute, though it may not set as firmly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300 Kcal
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg