This creamy no-bake chocolate mint cheesecake will become everyone’s favorite this summer!
Are you looking for a delicious no-bake dessert?
During the summer months, I do not like to use my oven because it heats up our house, so a no-bake dessert is a perfect solution! This cheesecake is quick to make with only a couple of ingredients too! In addition, the chocolate mint flavor combination is an instant fan favorite.
This creamy no-bake cheesecake will make the perfect special occasion dessert or if you are looking to take a dessert to a gathering.
What chocolate mint cookies should you use in the recipe? Any brand of chocolate mint cookies will work including Girl Scout Thin Mints or Keebler Grasshopper. I used my local grocery store brand version of chocolate/fudge mint cookies.
No-Bake Chocolate Mint Cheesecake
In a food processor, pulse cookies until they are fine crumbs. Then add the melted butter and salt and pulse until combined. Press the cookie mixture onto the bottom of the prepared pan and refrigerate while you make the filling.
To make the filling, beat cream cheese until softened and smooth using an electric mixer. Next beat in the sugar and peppermint extract. Slowly add the heavy cream and beat on high speed until stiff peaks form.
Crush about 6 cookies and fold them into the filling. Spread the filling over the crust. Refrigerate until firm at least 6 hours or overnight.
To serve, release the cheesecake from the pan. Press cookies on the side of the cake all around (optional). Lightly crush the remaining cookies and scatter them on the top of the cheesecake.
Enjoy!
Ingredients
- 1 9oz package of Chocolate Mint Cookies (like Girl Scout Thin Mints or Keebler Grasshopper)
- 3 Tbsp butter, melted
- Pinch of salt
- 2 8oz packages cream cheese, at room temperature
- 1 cup powdered sugar/confectioners' sugar
- 1 tsp peppermint extract
- 2 cups heavy cream, very cold
- 1 9oz package of Chocolate Mint Cookies (like Girl Scout Thin Mints or Keebler Grasshopper)
Instructions
- Coat an 8 inch springform pan with cooking spray and then line the bottom with parchment paper and spray paper with cooking spray.
- In a food processor, pulse cookies until they are fine crumbs. Then add the melted butter and salt and pulse until combined. Press the cookie mixture onto the bottom of the prepared pan and refrigerate while you make the filling.
- To make the filling, beat cream cheese until softened and smooth using an electric mixer. Next beat in the sugar and peppermint extract. Slowly add the heavy cream and beat on high speed until stiff peaks form.
- Crush about 6 cookies and fold them into the filling. Spread the filling over the crust. Refrigerate until firm at least 6 hours or overnight.
- To serve, release the cheesecake from the pan. Press cookies on the side of the cake all around (optional). Lightly crush the remaining cookies and scatter them on the top of the cheesecake.
What is your favorite no-bake dessert for summer?
