No Bake Mint Cheesecake
A creamy, refreshing No Bake Mint Cheesecake that pairs cool mint with a rich cream cheese filling on a delicious graham cracker crust.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ½ cup sugar
For the filling
- 2 cups cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream (chilled)
For garnish (optional)
- shredded chocolate
- fresh mint leaves
- whipped cream
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until crumbly and well combined.
- Press this mixture into the bottom of a 9-inch springform pan evenly to form the base. Refrigerate while you prepare the filling.
Make the Filling
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and peppermint extract, mixing continuously until well blended.
Whip the Cream
- In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Combine and Chill
- Once the whipped cream is fully incorporated, pour the filling onto the prepared crust, spreading it evenly.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight for the best results.
Serve
- Once set, carefully remove the cheesecake from the springform pan.
- Garnish with your choice of shredded chocolate, mint leaves, or whipped cream before serving.
Notes
Ensure your cream cheese is at room temperature for easy blending. For the best texture, allow your cheesecake to chill overnight.