no bake chocolate mint cheesecake

No-Bake Chocolate Mint Cheesecake

 

No one wants to stay in the kitchen on a hot summer days baking with the oven on for a couple of hours or more.  It is a big no no.  The following recipe I will share to you is called No-Bake Chocolate Mint Cheesecake, which is no oven heat required just combine all the filling ingredients then pour it on the prepared crust and chilled.

This No-Bake Chocolate Mint Cheesecake is a combination of a dark (bitter sweet) chocolate and mint flavor make a rich and refreshing cheesecake.  It is suitable for summer day dessert, very easy to make and furthermore have a nice presentation.

On top of a dark based Oreo cookies crust sits a rich  delicious lime green mint filling with chopped dark chocolate scattered all over it and no baking required. Try to make this Chocolate Mint Cheesecake for your family or guests, guarantee they will crave for more.  I used to make this cheesecake to bring to a social gathering it never failed to draw attention and almost always a hit.

Ingredients

Crust:

  • 1 and ½ cups (150 grams) Oreo or any cookie crumbs
  • 3 tablespoons (43 grams) melted butter     

Filling:

  • 2 (8 ounce package) (450 grams) of cream cheese, softened to room temperature
  • ¾  cup (150 grams) castor sugar
  • ¾ cup (128 grams) chopped dark chocolate bar (refrigerate before use)
  • 1 and 1/2 cups whipping cream, whipped
  • 2 tablespoons of unflavored gelatin
  • 2 tsp mint flavor (if it too strong reduced to 1 or 1 ½ tsp.)
  • ½  cup of cold water
  • 6 or 8 drops green food coloring

Instructions

To make cookie crumbs place the cookies in a food processor bowl, process until fine crumbs. Transfer to a medium bowl, add melted butter, and mix until evenly combined.

Put the crumb mixture into a 9-inch springform pan, press firmly and evenly using your fingers, at the bottom only. Refrigerate the crust for at least an hour to set the butter before adding the filling. This will help prevent crumbling when serving.

Place the water in a sauce pan. Sprinkle over the gelatin, leave it about 5 minutes. Put the sauce pan to the stove over low heat. Stir until gelatin dissolves do not boil.

Beat the cream cheese with a standing mixer or a hand mixer until smooth.  Gradually add the sugar continue beating until fluffy.  Add the mint flavor, food coloring and gelatin mixture.  Scrapping down the bowl after each addition to make sure everything is well blended. 

In other bowl, beat the whipping cream until soft peaks form and gradually  beat the whipped cream into the cream cheese mixture in a low speed, add chilled chopped dark chocolate and mix well. Pour the cream cheese mixture over the chilled cookie crust and use spatula to smooth the top. Cover the pan and refrigerate for several hours or overnight.

Before serving use a knife to separate the cake from the edge of the pan before releasing.  To serve, remove cheesecake from tin and transfer on to a serving plate or cake stand. Garnish with dark chocolate curls in the middle.

         

 

 

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