Mini No Bake Mint Chocolate Chip Cheesecakes
Ingredients
The crust
-
24
pieces
chocolate wafers
-
2
Tablespoons
butter, melted
The cheesecake filling
-
8
oz
cream cheese, softened
-
1
teaspoon
vanilla extract
-
12
oz
lite cool whip
-
½
cup
andes candies pieces
-
4
drops
green food coloring
Instructions
- Crush the chocolate wafers in a food processor until they resemble a powder.
- Mix the crushed wafers with melted butter in a bowl.
- Press the mixture into serving dishes and refrigerate to set.
- Blend cream cheese and vanilla in a mixer until smooth.
- Add andes candies and food coloring, mixing until combined.
- Gently fold in the cool whip until the mixture is smooth.
- Refrigerate for 30 minutes to set.
- Scoop the cheesecake mixture onto the crusts and top with cool whip before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
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