Mint chocolate chip cake, not cheesecake, is an easy dessert to make in 10 minutes – perfect if you like mints and Andean cheesecake!
8- 10 Oreo cookies, crushed into crumbs
1 cup of heavy cream
8 ounces of softened cream cheese
1 cup of powdered sugar
1/2 teaspoon mint extract
1/2 teaspoon vanilla extract
2-4 drops of green food coloring
1 cup of mini chocolate chips
1/2 cup of chopped Andean mints
For the garnish: Sweetened whipped cream, fresh mint, Andean mints and Oreo cookies ~ optional
Beat the heavy cream until stiff peaks form and place in the refrigerator.
Add the softened cream cheese to the bowl of the blender and blend for 1 minute.
Add powdered sugar and beat until blended.
Then add the mint and vanilla extract and the green food coloring.
Mix until the cream cheese mixture is green without white streaks, scraping the sides of the bowl as needed.
Add the cold whipped cream, mini chocolate chips and chopped Andean mints.
Alternate layers of cookie crumbs and cheese mixture in desired glasses.
Garnish with sweetened whipped cream, Andean mints, Oreos and fresh mint if desired.
Refrigerate 2 hours before serving.