Ingredients
Scale
- 200g chocolate cookies, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200g powdered sugar
- 200ml heavy cream
- 150g dark chocolate, melted
- 2 tsp peppermint extract
- Green food coloring (gel)
- 150g dark chocolate for topping
- Fresh mint leaves for garnish
Instructions
- Mix crushed cookies with melted butter to form the crust. Press into the base of a springform pan and chill for 30 minutes.
- Beat cream cheese and powdered sugar until smooth. Add melted dark chocolate, peppermint extract, and a few drops of green food coloring. Mix well.
- Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- Pour filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours or overnight.
- Heat remaining dark chocolate and pour over the cheesecake as ganache. Garnish with fresh mint leaves before serving.
Notes
- Ensure cream cheese is softened for smooth blending.
- Adjust green coloring for vibrancy.
- Chill thoroughly for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: No-bake cheesecake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal Kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
