Prepare to be transported to dessert heaven with the most irresistible, creamy, and refreshing cheesecake you've ever tasted! This Mint Chip No Bake Cheesecake is the ultimate crowd-pleaser that requires zero oven time and maximum flavor. Imagine a velvety smooth cream cheese filling studded with decadent mint chocolate chips, nestled on a buttery graham cracker crust that will make your taste buds dance with joy. Whether you're a chocolate lover, a mint enthusiast, or simply someone who appreciates a show-stopping dessert, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/2 cup mint chocolate chips
- Fresh mint for garnish
Instructions
- Begin by preparing your workspace and gathering all the ingredients needed for the Mint Chip No Bake Cheesecake.
- In a medium mixing bowl, combine 1 1/2 cups of graham cracker crumbs and 1/2 cup of melted unsalted butter. Stir the mixture until the crumbs are evenly coated and resemble wet sand.
- Transfer the graham cracker mixture into a 9-inch springform pan. Press the mixture firmly into the bottom of the pan using the back of a measuring cup or your hands, ensuring an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, use an electric mixer to beat 1 cup of softened cream cheese until smooth and creamy. This should take about 2-3 minutes.
- Gradually add 1 cup of powdered sugar to the cream cheese, mixing on low speed until combined. Increase the speed and beat until the mixture is light and fluffy.
- Add 1 teaspoon of vanilla extract and 1/4 cup of heavy cream to the cream cheese mixture. Continue to beat until everything is well incorporated and the mixture is smooth.
- Fold in 1/2 cup of mint chocolate chips using a spatula, ensuring that the chips are evenly distributed throughout the filling.
- Remove the crust from the refrigerator and pour the cream cheese mixture over the chilled crust. Use a spatula to spread the filling evenly across the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, refrigerate overnight.
- Once the cheesecake has set, carefully remove it from the springform pan. Use a sharp knife to slice the cheesecake into 8 equal pieces.
- Garnish each slice with fresh mint leaves for a pop of color and added flavor.
- Serve chilled and enjoy your delicious Mint Chip No Bake Cheesecake!
Tips
- Temperature Matters: Ensure your cream cheese is completely softened at room temperature to achieve a smooth, lump-free filling.
- Chill for Success: For the best texture and easy slicing, refrigerate the cheesecake for at least 4 hours, but overnight is ideal.
- Chocolate Chip Hack: Lightly coat the mint chocolate chips in a bit of flour before folding them into the mixture to prevent them from sinking.
- Crust Compression: When pressing the graham cracker crust, use the bottom of a measuring cup for an even, compact base.
- Garnish Game: Fresh mint leaves not only look beautiful but add a burst of fresh flavor to each slice.
- Cutting Technique: For clean slices, use a knife dipped in hot water and wiped dry between each cut.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it a perfect make-ahead dessert.
Nutrition Facts
Calories: 344kcal
Carbohydrates: 37g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 40mg
