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No Bake Chocolate Mint Cheesecake

Southern.Crockpot's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Chocolate wafer crumbs 1 Cup (16 tbs)
  Peppermint patties 20 Small (miniature size or 5 large, York)
  Butter 2 Tablespoon
  Cream cheese 16 Ounce (2 packages, 8 ounce each)
  Sweetened condensed milk 14 Ounce (1 can)
  Unflavored gelatine 1 Tablespoon
  Lemon juice 2 Tablespoon
  Vanilla extract 1 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
  Peppermint patties 8 Small, grated while frozen (miniature size or 2 large, York)
Directions

GETTING READY
1. In a medium mixing bowl, combine chocolate wafer crumbs with melted butter.
2. In a 9 inch springform pan, pat the mixture firmly at the bottom.
3. Refrigerate the curst until chill.

MAKING
4. In a saucepan, melt the YORK Peppermint Patties and the butter.
5. Over the chilled crumb crust, drizzle the melted butter peppermint mixture.
6. Refrigerate again until chill.
7. Using an electric beater or wired whisk, beat cream cheese until light and fluffy.
8. Gradually add and beat in the sweetened condensed milk until it is smooth.
9. In another saucepan, soak gelatine in lemon juice until soft; warm slightly to dissolve.
10. Add vanilla extract and gelatin to the cheese mixture.
11. Fold in the whipping cream in the cream cheese mixture.
12. In a separate bowl, whip sour cream until soft peaks are formed; keep aside.

FINALISING
13. Into the prepared pan, pour the cream mixture.
14. Refrigerate until chill.
15. Spread whipped cream cheese at the top.
16. Garnish using grated Peppermint Patties.
17. Refrigerate for at least 5 hours for chilling.

SERVING
18. Plate No Bake Chocolate Mint Cheesecake into a decorative dessert serving plate.
19. Cut into serving size portions.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
10

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