Best 3 Chocolate Mint No Bake Cheesecake Recipes
Chocolate mint no-bake cheesecake is a luscious and refreshing dessert. This treat is a great way to enjoy the refreshing coolness of mint along with the sweetness and richness of chocolate, all in a creamy cheesecake. This no-bake dessert is also a great option for those who may not have an oven or for those who are looking for a quick and easy treat.
Here are our top 3 tried and tested recipes!
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.
MINT CHOCOLATE CHEESECAKE
Make and share this Mint Chocolate Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl combine the wafer crumbs and butter.
- Press into the bottom and 2 inches up the sides of a 9 inch springform pan.
- Set aside.
- In a large bowl beat together the cream cheese and sugar until smooth.
- Beat in eggs one at a time until blended.
- Beat in liqueur and melted white chocolate.
- Pour over crust and bake for 50 minutes or until center is JUST set.
- Remove from oven and place on a wire rack.
- Run a knife around the sides of the pan to loosen.
- Cool at room temp and then chill in the fridge overnight.
- To make curls shave chocolate bar with a vegetable peeler and place on top of cheesecake.
Nutrition Facts : Calories 522.1, Fat 35.4, SaturatedFat 20.8, Cholesterol 152.1, Sodium 376.9, Carbohydrate 39.9, Fiber 0.7, Sugar 29.8, Protein 8.9
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your cheesecake.
- Make sure your cream cheese is softened to room temperature before you start. This will help it mix smoothly with the other ingredients.
- Don't overbeat the cream cheese mixture. Overbeating can make the cheesecake dense and grainy.
- Use a springform pan to make the cheesecake. This will make it easy to remove the cheesecake from the pan once it's done.
- Chill the cheesecake for at least 4 hours before serving. This will help it set properly.
Conclusion:
This chocolate mint no-bake cheesecake is a delicious and easy dessert that's perfect for any occasion. It's made with a creamy chocolate filling, a graham cracker crust, and a mint whipped cream topping. The cheesecake is also gluten-free and can be made ahead of time, making it a great option for busy hosts.
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