Best 2 Chocolate Mint No Bake Cheesecake Recipes
Indulge in a symphony of flavors with our tantalizing Chocolate Mint No-Bake Cheesecake, a dessert that harmonizes the rich decadence of chocolate with the refreshing burst of mint. This no-bake cheesecake is not just a delightful treat but also a testament to the boundless creativity in the culinary world. Experience the perfect balance of textures, from the velvety smooth filling to the crunchy Oreo cookie crust. Dive into the depths of this refreshing dessert, where every bite transports you to a realm of pure bliss. Allow yourself to be captivated by the symphony of flavors and textures as you embark on a culinary journey like no other.
This article presents a treasure trove of recipes that cater to every palate and skill level. Whether you're a seasoned baker or just starting your culinary adventure, we have something special for you. Discover the classic flavors of the New York-Style Cheesecake, indulge in the zesty tang of the Key Lime Pie, and explore the tropical paradise of the No-Bake Pina Colada Pie. These recipes are carefully crafted to ensure that every bite is an explosion of flavors.
MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE MINT NO-BAKE CHEESECAKE
I have been making this for years and it is easy to make and so good. It makes quite a large cheesecake. I sometimes use light cream cheese to save on calories but don't sub with skim condensed milk or the cheesecake won't set. Gelatine is not needed it is the lemon juice that sets this cheesecake. I don't really know how long this takes from start to finish but it is easy so therefore quick to make, the chilling and decorating takes up most of the time. I have estimated 10 mins to make and about 20mins to decorate. Haven't counted time to set.
Provided by Ninna
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and add to biscuit (cookie) crumbs and cocoa.
- Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
- Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
- Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
- Chill until set, then freeze for an hour - this makes it easy to remove from pan and to decorate, then place on serving plate.
- Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
- Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish - I like to run a fork across top in lines so the chocolate shows through.
- Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of the cheesecake.
- Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
- Don't overbeat the cream cheese. Overbeating can make the cheesecake dense and rubbery.
- Chill the cheesecake for at least 4 hours before serving. This will allow it to set properly.
- Garnish the cheesecake with your favorite toppings. Some popular options include chocolate shavings, mint leaves, or whipped cream.
Conclusion:
This chocolate mint no-bake cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. It's creamy, minty, and chocolatey, and it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this cheesecake a try. You won't be disappointed.
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