No-Bake Shamrock Mint Cheesecake
For some reason, when winter is winding down and thoughts of warmer temperatures and spring flowers start cropping up in my mind, I always start thinking about using mint as a flavor in desserts. Maybe it's all of the green around St. Patrick's Day or Easter, or maybe it's just because mint tastes good.
Whatever the reason, this cheesecake satisfies that mint craving. It's a no-bake recipe and, while it has a firmer texture than some other no-bake cheesecakes, it's still light and fluffy.
It's easy to make, and the pastel green color ensures that the cake will be a standout success at any special occasion.
What do you think of this recipe?
- 1 package vanilla sandwich cookies, ground
- 1 stick butter, melted
- 1 3/4 cups heavy whipping cream, 1 1/2 cups for filling and 1/4 cup set aside
- 1 1/3 cups white chocolate chips
- 1/2 cup powdered sugar
- 2 8oz packages cream cheese, softened
- 1/2 cup sugar
- 2 tsps mint extract, more or less as desired
- 10 - 12 drops green food coloring, more or less as desired
Hint: If you like mint and chocolate, try using chocolate sandwich cookies instead of vanilla ones for the crust.
- Prepare a 9" non-stick springform pan by lightly spraying the sides with cooking spray. Line the bottom with parchment paper.
- Prepare the crust. Using a food processor, grind the package of cookies into a fine texture. Melt the stick of butter and stir it in completely.
- Press the cookie crumbs into the prepared pan, bringing them about 1" up the sides. Refrigerate the crust while preparing the filling.
- In 20 second intervals, melt the chocolate chips and the 1/4 cup of heavy cream in the microwave. Stir every 20 seconds and don't overheat. Once the chips start melting, stir until completely melted. Set aside to cool to room temperature.
- In a mixing bowl, whip the heavy cream on high. When you start whipping, add the powdered sugar. Continue mixing until stiff peaks are formed. Keep whipped cream refrigerated until rest of filling is prepared. Tip: Use a cold bowl and attachments to whip the cream.
- In another mixing bowl, beat the softened cream cheese until smooth. Slowly add the sugar and mint extract and mix until fully incorporated. While mixing, add green food coloring drop by drop until you get the desired color. Add the melted chocolate and stir.
- Gently fold in the whipped cream until smooth. Pour the filling into the prepared pan, smooth out the top and refrigerate at least 4 hours or overnight.
- To serve, carefully loosen the springform pan. You may want to run a thin knife along the edge. Place the cheesecake onto a serving plate. Decorate with more whipped cream if desired.
Grind Up the Cookies
Using a blender or a food processor, grind the cookies into fine crumbs.
Melt the stick of butter and add the liquid to the cookie crumbs. Mix in completely.
Form the Crust
In a prepared springform pan, press the cookie crumb mix in, bringing the crumbs about 1 inch up the sides. Press firmly and evenly. Set aside in the refrigerator until filling is done.
Melt the Chocolate
Stir the remaining heavy cream and the white chocolate chips together in a microwave safe bowl. Microwave on high in 15 second intervals, stirring in between each time. When chocolate chips start to melt, stir completely. Be careful not to overheat the chocolate or it will seize and be unusable. Cool to room temperature.
Make the Whipped Cream
With the mixer set on high speed, and using attachments and a bowl that have been chilled, beat the heavy cream until stiff peaks are formed. Add the powdered sugar slowly when you initially start mixing. Refrigerate until ready to use.
Mix the Filling Ingredients
Beat the softened cream cheese until smooth, then add in the sugar, mint extract and food coloring. Continue beating and add in the melted chocolate mixture. Mix until smooth.
Fold in the Whipped Cream
Take the whipped cream out of the refrigerator and fold it into the cream cheese mixture until completely smooth.
Fill the Crust with the Mixture
Pour the filling into the chilled crust and, using an offset spatula, smooth it out evenly. Chill in the refrigerator overnight. It will be ready after about 4 hours, but the flavor develops more if chilled overnight.
Take Cheesecake out of Pan
Before opening the springform pan, carefully run a thin knife along the outside of the pan, then slowly open it, making sure it isn't stuck anywhere.
Decorate with whipped cream if desired. Enjoy!
© 2018 Claudia Mitchell