Mint Chocolate No-bake Cheesecake


For crust:

  • ¾ cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons granulated sugar

For filling:

  • 1 package unflavored gelatin
  • 2 tablespoons water
  • 3 packages (8 oz. each) reduced fat cream cheese, softened
  • ½ cup sugar
  • 1 container (8 oz.) reduced-fat whipped topping, thawed
  • 1 ½ cups chopped 3 MUSKETEERS® Brand Mint Minis
  • 9-inch spring form pan
  • Wax paper



  • Prepare crust:
  • 1. Combine graham cracker crumbs, butter and sugar. Press mixture into bottom of wax paper-lined spring form pan. Set aside.
  • Prepare filling:
  • 1. Sprinkle the gelatin over the water in a small bowl; let stand for 2 minutes. Melt gelatin mixture in microwave for 10 to 15 seconds. Set aside to cool.
  • 2. Beat cream cheese and sugar until light and fluffy, about 3 minutes. Fold in whipped topping and 3 MUSKETEERS® Brand Mint Minis into cream cheese mixture. Fold in the cooled gelatin mixture until well blended.
  • 3. Spoon mixture evenly over crust in pan. Refrigerate until set (4 hours).
  • 4. Unmold cake by running a thin knife around the outer edge and open the spring form pan. Cut cake into slices using a knife dipped in hot water.
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Posted in Desserts, Recipes

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NaBloPoMo May 2013


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