No Bake Mint Chocolate Chip Cheesecake (Grasshopper)

Ingredients

For the crust:

• 30 Oreos
• 7 tablespoons unsalted butter melted

For the filling:

• 24 ounces cream cheese softened
• 1/2 cup granulated sugar
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1 & 1/4 cup heavy whipping cream
• green gel food coloring
• 1/2 cup mini chocolate chips

Instructions

I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.

1. Place in the freezer while you assemble the filling.
2. In a large bowl, whip the cream cheese with an electric hand mixer, you can also do this with a stand mixer with the paddle attachment. Add the granulated sugar and mix it in.
3. Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
4. In a medium bowl, whip the heavy cream to stiff peaks, do not overwhip, you can use an electric hand mixer for this.
5. Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
6. Color with green gel food coloring to your desired color, or leave it out, a little bit of food coloring goes a long way. Fold it in gently. Fold in the chocolate chips.
7. Add the filling to the crust and smooth out the top – Add more chocolate chips on top if desired. Cover and place in the fridge for at least 8 hours or overnight if you can.
8. Take off the outer attachment of the pan, slice, and serve with toppings or as is.
9. ENJOY!