Creamy no bake cheesecake is a dessert no one can turn down, but when you add an Irish twist, it takes it to the next level.
Ingredients:
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/3 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
Cheesecake
- 1 and 1/4 cups heavy whipping cream
- (3) 8-ounce blocks cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons powdered sugar
- 1/4 cup sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Package of Andes mints (28 count)
Directions:
- Make the crust first: Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch spring form pan and pack in tightly. Freeze for 10-20 minutes as you prepare the filling or bake at 350 degrees for 8-10 min. Then cool.
- Note: The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake
- Roughly chop as many Andes mints as you would like (I chopped all of them). Set aside for the topping.
- Next Make the filling: Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined.
- Using a rubber spatula, fold the whipped cream into the cheesecake filling until combined.
- Spread filling into crust. Smooth down the top.
- This is where the Irish “takes the cake”. With your chopped Andes mints garnish the top of your cheesecake.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days.
- Cover and store leftover cheesecake in the fridge for up to 5 days.
Cook’n Anytime 