UNBROKEN MINT CHEESECAKE – The perfect and easy Unbaked Mint Cheesecake is the best way to enjoy the delicious flavors of Christmas in a stunning dessert recipe!
INGREDIENTS
For the bark:
2 ½ cups of Oreo Cookie crumbs, about 26 Oreo Cookies
6 tablespoons unsalted butter, melted
For the filling of the cheese cake:
16 oz cream cheese, softened
1 cup of powdered sugar
2 cups of heavy whipped cream
1 teaspoon of mint extract
1 teaspoon vanilla extract
Red food coloring, optional
½ cup of crushed mints
For the chocolate coating:
¾ cup of heavy cream
6 oz of finely chopped sweet and sour chocolate
1 tablespoon of granulated sugar
To decorate:
Crushed mints or crushed candy canes, optional.
INSTRUCTIONS
To make the crust:
Finely crush whole Oreo cookies in a food processor, add melted butter and mix until moist.
Press the crumb mixture into the bottom of the prepared 9-inch pan, lightly greasing the edges of the pan with cooking spray.
Place in the freezer while making the filling
To make the filling of the cheese cake:
In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, beat the heavy cream until smooth peaks form
Add cream cheese mixture to heavy whipped cream mixture at low speed just to combine
Add the mint extract, vanilla extract and a few drops of red food coloring until the desired shade is reached and blend until incorporated
Add crushed mints and remove with a spatula.
Spread the filling of the cheesecake on the crust
Place in the refrigerator to be signed
Refrigerate for at least 3-4 hours or until established
To make the chocolate coating:
In a medium saucepan, stir the cream, chocolate and sugar over a low heat until the chocolate is completely melted and the mixture is smooth.
Cool and pour over the cheesecake and sprinkle with crushed mints
Serves