Simple and easy to make, this easy no-bake Andes Mint Cheesecake recipe is a fast and fun treat for anyone that loves rich chocolate and minty goodness.
PREP TIME: 40 Minutes CHILL TIME: 4 Hours
INGREDIENTS: For the crust: – 2 ½ cups graham crackers – ¼ cup + 3 tablespoon butter – 1 cup sugar – ½ cup milk For the filling: – 8 oz cream cheese – 9 oz whipped topping – 1 cup sugar – Pinch of salt – ½ cup half and half – 1 tablespoon vanilla extract – 1 tablespoon mint extract – ½ cup Andes Mint or alternative chocolate mint candies (cut in small chunks) – 1 teaspoon green food coloring
Make the crust: Place graham crackers in a food processor and process until finely crushed. Melt the butter until no lumps remain. Place the crushed graham crackers into a medium bowl and add the sugar and melted butter. Mix thoroughly until the crumbs are completely coated.
Pour the mixture into a cake pan and press firmly into the base to create an even layer. Refrigerate for 1 hour to firm up. Make a cheesecake: In a medium bowl, with an electric mixer, whisk the heavy cream until stiff peaks form. Set aside. In another bowl, cream together the cream cheese, half and half, and sugar. Add the vanilla extract, mint extract and pinch of salt. Mix well to combine. Add the whipped heavy cream and green food coloring. Mix well to combine.
Then fold in the Andes Mint or alternative chocolate mint candies. Remove the crust from the refrigerator. Spoon the filling mixture into the crust and smooth the top with spatula. Leave it in the fridge for about 4 hours or overnight. Remove the cake from the pan and place the cake onto a serving plate. Decorate with melted dark chocolate, piping tips and mints, if desired.
Do you love Andes Mints? If so, you're going to love this easy no-bake Andes Mint Cheesecake Recipe.
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