Mint chocolate chip cheesecake (no bake!)

I have been looking for the perfect recipe to make with my mint chocolate chips. I’ll admit, since this is a no-bake cheesecake, the cheese part is pretty strong. But combined with the fluffy whipped cream and chocolate, it makes the perfect refreshing dessert (in my opinion!)

  • 1 (8 ounce) package cream cheese, softened (or neufchatel, a non-fat alternative)
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure peppermint extract
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 12 Andes Creme de Menthe Cookies, finely chopped or mint chocolate chips in the baking section of the grocery store

In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.

Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your desired serving glasses. I alternated layers of the cookies and cream cheese mixture with chopped cookies.

If desired, garnish with additional whipped topping and chopped cookies.

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