NO BAKE AFTER EIGHT CHEESECAKE–Easy, rich and decadent, this cheesecake make a beautiful and elegant dessert for any special occasion! If you love chocolate and mint together, this cake is for you!

Layers of creamy chocolate After Eight peppermint chocolate chopped and Oreo crust will make this cheesecake your favorite dessert to share with family and friends.

I am a huge cheesecake lover, especially when it is easy to make, no bake but still tastes amazing. This easy No Bake After Eight Cheesecake recipe is rich, smooth and creamy, it’s the perfect cheesecake recipe and it’s gelatin-free. Rich After Eight Cheesecake is over flowing with flavor and this recipe is great for every time because it doesn’t require you to turn on your oven. There are those times that you just don’t want to fool with oven, or worry about cracks, or take all that time to bake one.

For those times, there’s cheesecake like this one. The crust is a classic Oreo crumb crust held together with a little bit of butter. The base of the filling is cream cheese, softened so that it’s easy to beat and combine with other ingredients: powdered sugar, vanilla extract, peppermint extract, heavy whipped cream, bittersweet chocolate and After Eight peppermint chocolate chopped and topped with chocolate glaze.  Everything is perfect about these cheesecake so rich and decadent, but so easy to make. The hardest part of this recipe is waiting for the cheesecake to firm up in the fridge.

Cheesecake has always been one of my favorite desserts and the last few months I’ve loved them more and more like. This is one real and powerful combination. This cheesecake is super sweet and it really melts in your mouth so it is perfect choice for real After Eight chocolate lovers. This dessert I make in my kitchen very often. In the beginning I was making it only for my family, but anyone else who has tasted this cake asked for recipe. I got many compliments, and everyone thought that it was difficult to make. I think I never made easiest cake. Today, my No Bake After Eight Cheesecake became favorite dessert of my friends and their families. Children or adults, everyone likes this No Bake After Eight Cheesecake. But maybe, we like it because it is easy and quick to make. Who knows?! Try to make it…

No Bake After Eight Cheesecake

Recipe by lidiacookbookCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

NO BAKE AFTER EIGHT CHEESECAKE-Easy, rich and decadent, this cheesecake make a beautiful and elegant dessert for any special occasion!

Ingredients

• For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies

• 6 tablespoons unsalted butter, melted

• For the cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• 2 cup heavy whipping cream

• 10 ounces bittersweet chocolate-chopped

• 1 cup After Eight peppermint chocolate chopped, about 15 pieces

• For Chocolate topping:

• 3/4 cup heavy cream

• 6 oz bittersweet chocolate-finely chopped

• 1 tablespoon granulated sugar

• For garnish:

• Whipped cream, optional

• 2-3 drops green gel food color

• After Eight peppermint chocolate candies, optional

• 3-4 mint leaves

Directions

• To make crust:
• Finely crush the whole Oreo cookies in a food processor, add melted butter and blend until it’s all moistened
• Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Place in the freezer while you make the filling
• To make cheesecake filling:
• Melt 10 ounces bittersweet chocolate and set aside to cool
• In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
• In separate bowl, whip heavy cream until soft peaks form, add peppermint extract, vanilla and beat until incorporated
• Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
• Add melted chocolate and mix on low speed to combine
• Add chopped After Eight peppermint chocolate candies and stir with spatula
• Spread cheesecake filling over the crust
• Set in the fridge to firm
• Refrigerate for at least 3-4 hours or until set
• When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
• To make chocolate topping:
• In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
• Cool and pour over the cheesecake
• Garnish with whipped cream and After Eight peppermint chocolate candies and 3-4 mint leaves
• Serve