Craving a cool, refreshing treat that’s unbelievably easy to make? This Mint Chocolate Chip No-Bake Cake is a dream come true, offering all the delightful flavor without ever turning on your oven. It’s the perfect simple solution for your dessert desires.
Key Ingredients & Substitutions:
- Cream Cheese: Use full-fat for the best texture, or a light version for fewer calories.
- Whipped Topping: A dairy-free whipped topping works well as a substitute.
- Chocolate Sandwich Cookies: Any chocolate wafer cookie can be crushed and used for the crust.
- Mint Extract: Peppermint extract can be used for a stronger mint flavor.
Ingredients:
For the Crust:
- 24 chocolate sandwich cookies, crushed
- 1/2 cup (113g) unsalted butter, melted
For the Filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon mint extract
- Green food coloring (optional, 2-3 drops)
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 cup mini chocolate chips, plus more for garnish
How Much Time Will You Need?
- Total Time: 4 hours 20 minutes
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Servings: 8-10
- Tools: 9-inch springform pan, mixing bowls, electric mixer
Step-by-Step Instructions:
1. Prepare the Crust
You will start by crushing your chocolate sandwich cookies into fine crumbs. Mix these crumbs thoroughly with melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
2. Chill the Crust
Place your prepared crust into the refrigerator. Let it chill for at least 15 minutes while you prepare the filling. This helps the crust set and prevents it from crumbling.
3. Make the Mint Cream Cheese Mixture
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Stir in the mint extract and green food coloring, if you are using it, until the color is even.
4. Fold in Whipped Topping and Chocolate Chips
Gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain. Then, carefully fold in the mini chocolate chips. Be gentle to maintain the airy texture.
5. Assemble the Cake
Pour the mint chocolate chip filling over your chilled cookie crust in the springform pan. Smooth the top with a spatula to create an even layer. Sprinkle with extra mini chocolate chips if desired.
6. Chill Until Set
Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is crucial for the cake to set properly and slice cleanly. This no bake cake recipe needs patience.
Variation Ideas:
- Oreo Mint: Use mint-flavored chocolate sandwich cookies for the crust.
- Chocolate Swirl: Melt some chocolate chips and swirl them into the filling before chilling.
- Add Crushed Candies: Mix in some crushed mint candies or chocolate-covered mints for extra crunch.
- Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
Storage Instructions:
You can store your Mint Chocolate Chip No-Bake Cake, covered, in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices for up to 1 month; thaw in the refrigerator before serving.
Frequently Asked Questions:
Q: Can you make this no bake cake recipe ahead of time?
A: Absolutely! This cake is excellent for making a day in advance, as it allows plenty of time to chill and set.
Q: How do you get clean slices?
A: For clean slices, use a sharp knife warmed under hot water and wiped dry between each cut.
Q: Can you use homemade whipped cream instead of frozen whipped topping?
A: Yes, you can use homemade whipped cream, but ensure it is very stiffly beaten to hold its shape.
Q: Why is my no bake cake filling too soft?
A: Your filling might be too soft if the cream cheese wasn’t softened enough or if the cake didn’t chill for long enough. Ensure at least 4 hours of chilling for this no bake cake recipe.
Q: Can you make this in a different sized pan?
A: A 9×13 inch pan can be used, but the cake will be thinner, and chilling times might vary slightly.
Q: What if you don’t have a springform pan?
A: You can line a regular 9-inch round cake pan with parchment paper, leaving an overhang to lift the cake out.