Name: No-Bake Mint Cheesecake Recipe
Prep time: 60 min
Ingredients: 170 g Biscuits; 90 g Butter; 9 g Gelatin + 45ml water; 1 cup 170g Mint chocolate chip; 7-8 g Fresh mint leaves; 2¼ cups 500g Cream cheese; 2/3 cup 80g Powdered Sugar; 1 teaspoon Vanilla bean paste; 2/3 cup 160g Heavy cream; Green gel food coloring (optional); 125 g Mint chocolate chips; 2 tablespoons Heavy cream

Prepare the crust: Add the biscuits to a food processor and pulse until you get fine crumbs. (No processor? Place them in a zip-top bag and crush with a rolling pin.) Pour in the melted butter and pulse again until the crumbs look like wet sand and hold together when pressed.

Line or wrap the sides of an 8-inch (20 cm) springform pan if you want perfectly smooth edges, then press the crumb mixture firmly into the base to create an even layer. Transfer the pan to the refrigerator while you prepare the filling so the crust can set.

Make the filling: In a small bowl, combine gelatin powder and water. Let it sit for about 10 minutes so the gelatin can bloom.

Meanwhile, melt the mint chocolate chips in the microwave in short bursts, stirring between each, until smooth. You can also melt them over a double boiler. Set aside to cool slightly.

Blend the fresh mint leaves with 2 tablespoons of cream until smooth and bright green. Set aside.

In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the melted chocolate and blended mint mixture, and continue beating until fully combined.

Pour in the heavy cream and whip everything together until the mixture becomes light, fluffy, and airy.

Temper the gelatin: Gently melt the bloomed gelatin in the microwave for about 15 seconds until liquid. To prevent lumps, temper the gelatin by stirring a few tablespoons of the cheesecake mixture into it first. Then pour the gelatin mixture back into the filling and mix until smooth. If you want a brighter mint color, you can add a drop or two of green food coloring at this stage.

Pour the filling over the chilled crust and smooth the top. Place the cake in the freezer while preparing the topping.

Prepare the topping: In a small saucepan, combine mint chocolate chips and heavy cream. Heat gently over low heat, stirring, until the chocolate melts and the mixture becomes smooth and glossy. Let it cool for 2–3 minutes so it thickens slightly.

Remove the cheesecake from the freezer and pour the topping over the surface, spreading it evenly.

Chill and serve: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, until fully set. Slice, serve, and enjoy every creamy, minty bite.