No-Bake Thin Mint Cheesecakes

This cheesecake recipe, No-Bake Thin Mint Cheesecakes, leans on heavy cream, powdered sugar and Thin Mint cookies. It makes 6 servings and takes about 20 minutes.

• Yield 6 servings
• Ready in 20 minutes

Ingredients

Whipped Cream Mixture

• 1 ½ cups heavy cream
• 2-3 tablespoons powdered sugar

Crust

• 16 Thin Mint cookies (1 sleeve) , crushed
• 2 tablespoons salted butter , melted

Cheesecake Mixture

• 8 ounces ( 227 g ) cream cheese , light or regular, softened
• 3 tablespoons powdered sugar
• ½ cup ( 85 g ) semisweet or bittersweet chocolate chips
• ½ teaspoon vanilla extract

Garnish

• 6 Thin Mint cookies , optional

Instructions

1. In a large bowl (or a blender, I always use my Blendtec for whipping cream), whip the cream and 2-3 tablespoons powdered sugar, depending on how sweet you want it, with an electric mixer to stiff peaks. Set aside or refrigerate.
2. For the crust, toss the crushed cookies and butter together. The mixture will be crumbly. Sprinkle a tablespoon or so of the crust mixture on the bottom of six small 4- to 6-ounce dessert glasses, bowls, or ramekins. Press lightly. Reserve leftover crust crumbles for later.
3. For the cheesecake filling, in a large bowl (again, I usually use my blender) with an electric mixer, stand or handheld, beat the cream cheese and powdered sugar together until smooth and creamy.
4. Melt the chocolate chips in the microwave on low power until just warm and melted (don't overheat). Let the chocolate cool for a few minutes. Scrape it into the bowl/blender with the cream cheese mixture and add the vanilla extract. Whip until smooth and light in texture and color.
5. Fold in 2/3 of the whipped cream until combined and very creamy.
6. Divide the cheesecake mixture evenly among the dessert cups/glasses/bowls. Top with a dollop of leftover sweetened whipped cream, sprinkle any leftover crust crumbs over the top and add an extra Thin Mint for garnish, if desired.
7. These can be made and refrigerated, lightly covered in plastic wrap, for up to a day.

Chill the cheesecake until the center is fully set.