Love Thin Mints? Well you have to try this recipe for a no bake Cheesecake. Deliciously chocolate coated minty goodness.
PREP TIME: 20 Minutes CHILL TIME: 1 Hours
INGREDIENTS: For the crust: 2 cups chocolate graham cracker ½ cup confectioners' sugar 6 fl.oz milk ½ cup unsalted butter For the filling : 9 oz whipping topping Pinch of salt ½ cup half and half 1 tsp vanilla 1 tsp mint extract ½ cup thin mint cookies 8 oz cream cheese 1 tsp green food coloring Sugar (optional, if needed)
First of all, blend the chocolate graham cracker for the crust. Add the confectioners' sugar, milk and melted butter and mix until you get a wet mixture. When the mixture is ready, place in a cake mold to create the first layer of the cake and put the mold in the fridge to set.
Pour the whipping topping in a big bowl, mix it with an electric mixer until it doubles and place it aside. In another bowl beat the cream cheese. Add sugar and continue mixing. Add in half and half and continue mixing. Then add in vanilla, mint extract and salt and continue mixing. Add the whipped topping in the cream cheese mixture, add thin mint cookies (crushed with your own hands) and add the green food coloring. Stir it together until smooth.
This mixture is poured over the crust in the mold. Place it back in the fridge for at least one hour or until it is set.
Take a Chocolatey bite out of this Thin Mint Cheesecake! It's cookies to the next level!
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