No Bake Mint Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 Chocolate Oreo pie crusts
→ Filling
02 -
24 Mint Oreo Cookies or Girl Scout Thin Mints, divided
03 -
3 packages cream cheese, softened (8 ounces each)
04 -
1 can sweetened condensed milk (14 ounces)
05 -
5 drops green food coloring
06 -
1 teaspoon mint extract
07 -
12 ounces Cool Whip, thawed, divided
→ Topping
08 -
1 cup semi-sweet chocolate chips
09 -
5 tablespoons heavy whipping cream
# Instructions:
01 -
In a Ziploc bag, crush the mint Oreo cookies into slightly chunky pieces and set aside.
02 -
In a large mixing bowl, beat the cream cheese with the sweetened condensed milk for about 3 minutes until smooth and fluffy. Incorporate the food coloring and mint extract.
03 -
Fold in 12 ounces of thawed Cool Whip and the crushed mint cookies. Divide the mixture evenly and pour into the prepared Oreo pie crusts.
04 -
In a microwave-safe bowl, heat the chocolate chips and heavy whipping cream in 30-second increments, stirring after each interval until smooth. Allow to cool for 5 minutes.
05 -
Spread the cooled chocolate mixture over the top of both cheesecakes.
06 -
Refrigerate the cheesecakes for at least 3 hours or overnight before serving.
# Notes:
01 -
Today's recipe yields two pies, perfect for sharing or freezing for later use.
02 -
You can substitute store-bought Oreo crusts with homemade chocolate Oreo pie crusts.
03 -
To freeze, wrap the pies tightly in plastic wrap and cover with foil. Freeze for up to 3 months and thaw in the refrigerator overnight.