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No-Bake Dark Chocolate & Mint Cheesecake

No-Bake Dark Chocolate & Mint Cheesecake
Makes:
10 servings
Prep Time:
20
minutes
Total Time:
140
minutes
based on
11 reviews
Easy to make and oh so refreshingly delicious, this decadent cheesecake will make the perfect ending to any holiday meal!

In this recipe:


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Ingredients:

  • 1 prepared 9-inch (6 oz.) chocolate crumb crust
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
  • 2 pkgs. (8 oz. each) 1/3 less fat cream cheese (Neufchâtel), at room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup heavy whipping cream, divided
  • 1 teaspoon vanilla extract

Directions:

SET aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.

BEAT cream cheese, brown sugar, granulated sugar, 2 tablespoons cream and vanilla extract in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.

MICROWAVE remaining 2 tablespoons cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.

MICROWAVE reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.


Reviews:

Review This Recipe
  •  Star(s)

    Excellent

    tracie martin from Ballston Spa

    Instead of drizzle I used crushed up peppermint patties around the outer edges, delicious! And since mint chips were out of season, I used peppermint extract along with the vanilla.

  •  Star(s)

    Dark chocolate mint cheesecake

    NANCY JOHNSON from State College, PA

    This cheesecake is absolutely the best I've had. My family simply loves it. Only one suggestion. Please make the dark chocolate mint morsels available year round. I was lucky to purchase 3 bags at Christmas time. I'm using my last bag this Easter, so we won't be able to have this again until next Christmas.

  •  Star(s)

    Minty goodness!

    Mandy Mears from Lexington, SC

    Smooth creamy, minty-chocolate goodness! Very sweet but nothing a glass of milk can't handle. Didn't care for the drizzle - it hardened up too much - could just be personal taste. Will make again if I can find those chips in the store again.

  •  Star(s)

    No-Bake Dark Chocolate & Mint Cheesecake

    Laura Carpenter from Kaneohe, HI

    It was pretty good for a no bake, but it was still a little sour tasting.

  •  Star(s)

    Great homemade gift

    KATHY GREEN from South Daytona, FL

    This is a great dessert and makes such a pretty presentation.

  •  Star(s)

    No-Bake Dark Choc & Mint Cheesecake

    JANET ALEXANDROW from Springfield, VA

    This was so pretty, so delicious, so easy and could be taken anywhere and be a big hit! Simple to make, fancy looking and yummy to the last morsel! I will definitely be making this one again and again. Thanks Nestle:)

  •  Star(s)

    easy and impressive

    Janice Jacoby from ,

    I made this for Thanksgiving. It was a very easy cake to make. It was just mixing and melting chocolate. I left off the mint drizzle but it would be a great to use that to write on the cake with. I plan to make it again for Christmas it was such a hit and so good!

  •  Star(s)

    Simple and Delicious

    HEIDI CARLSON-REID from Abmps, OR

    This is a very easy recipe to make that gives a delicious cheesecake that everyone will think was so much more complicated to make!

  •  Star(s)

    No Bake Dark Chocolate & Mint Cheesecake

    Carole Finney from Harrisville, OH

    Our Dark chocolate lover's liked this pie, but the rest thought it too rich.

  •  Star(s)

    no -bake dark chocolate& mint cheesecake

    karen king from Flushing, MI

    i made this for dessert,for the first time and it was gone fast. it was great. and easy to make.

  •  Star(s)

    easy

    theresa prates from

    so easy to make & verygood! I have made it three times already.

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 450
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 16g (80% of DV)
  • Cholesterol: 45mg (15% of DV)
  • Sodium: 280mg (12% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 42g
  • Protein: 6g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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No-Bake Dark Chocolate & Mint Cheesecake

Ingredients

  • 1 prepared 9-inch (6 oz.) chocolate crumb crust
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
  • 2 pkgs. (8 oz. each) 1/3 less fat cream cheese (Neufchâtel), at room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup heavy whipping cream, divided
  • 1 teaspoon vanilla extract

 

Directions

SET aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.

BEAT cream cheese, brown sugar, granulated sugar, 2 tablespoons cream and vanilla extract in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.

MICROWAVE remaining 2 tablespoons cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.

MICROWAVE reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.

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