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No Bake Mint Chocolate Chip Cheesecake (Grasshopper)

Ingredients

12 servings

Prep Time: 20 minutes

For the crust:

  • 30 Oreos
  • 7 tablespoons unsalted butter melted

For the filling:

  • 24 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 & 1/4 cup heavy whipping cream
  • green gel food coloring
  • 1/2 cup mini chocolate chips

Instructions

  • Place the Oreos in a food processor, process them until they are small crumbs.
  • Drizzle in the melted butter.
  • Give it a stir with a spoon to make sure the crumbs are coated in the butter.
  • Press the crumbs into a 9-inch springform pan on the bottom and up the sides.

I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.

  • Place in the freezer while you assemble the filling.
  • In a large bowl, whip the cream cheese with an electric hand mixer, you can also do this with a stand mixer with the paddle attachment. Add the granulated sugar and mix it in.
  • Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
  • In a medium bowl, whip the heavy cream to stiff peaks, do not overwhip, you can use an electric hand mixer for this.
  • Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
  • Color with green gel food coloring to your desired color, or leave it out, a little bit of food coloring goes a long way. Fold it in gently. Fold in the chocolate chips.
  • Add the filling to the crust and smooth out the top - Add more chocolate chips on top if desired. Cover and place in the fridge for at least 8 hours or overnight if you can.
  • Take off the outer attachment of the pan, slice, and serve with toppings or as is.
  • ENJOY!