Mint Chocolate No Bake Cheesecake
YIELD: 8-10 servings
PREP TIME: 10 minutes plus chill time
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
12 Andes Creme de Menthe Cookies, finely chopped (see note below)
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
12 Andes Creme de Menthe Cookies, finely chopped (see note below)
DIRECTIONS:
1. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.
2. Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your desired serving glasses. I alternated layers of the cookies and cream cheese mixture with chopped cookies.
3. If desired, garnish with additional whipped topping and chopped cookies.
3. If desired, garnish with additional whipped topping and chopped cookies.
NOTES:
– If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.
– I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
– – Mini Cordial Glasses are from Pier 1 Imports, the spoons are from Ikea.
– Using the Mini Cordial Glasses seen above will yield 8-10 servings.
– I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
– – Mini Cordial Glasses are from Pier 1 Imports, the spoons are from Ikea.
– Using the Mini Cordial Glasses seen above will yield 8-10 servings.
Source: My Baking Addiction
