If you are a fan of mint chocolate, this no bake dessert recipe is for you. This Mint Chocolate Chip No Bake Dessert is the brain-child of my youngest daughter. From the flavor idea, to the ingredients, all the way down to the photo set up, this is her dessert baby. She’s crazy about mint chocolate chip, and I’m crazy about no bake desserts, so this is a match made in minty heaven.
Mint Chocolate Chip No Bake Dessert
Imagine a minty, fluffy cheesecake cloud. Yeah. A minty cloud with mini chocolate rain drops in it. A minty, chocolate chippy cloud with a fork in it.
That’s THIS delish no bake dessert, ya’ll. Keep this lovely dessert in your recipe file for those days when you want a luscious dessert with little effort. No need to turn the oven on for this one. Yay!
Ingredients needed for this No Bake Dessert:
- Chocolate graham crackers
- Butter
- Granulated sugar
- Cream cheese
- Whipped topping
- Mint extract
- Green food coloring
- Vanilla
- Mini chocolate chips
- Chocolate syrup (optional garnish)
Get the complete recipe at the bottom of this post.
A no bake dessert is something special, isn’t it? You get all the comfort of a sweet treat with zero baking. Don’t get me wrong, there is a time and place for baking. But today isn’t it.
First let’s talk about this easy, chocolaty crust. Crush up a sleeve of chocolate graham crackers. You can do this in your food processor if you’d like. We just dropped the crackers into a plastic zip bag and crushed them with a heavy object.
This recipe was made in an 8×11 baking dish. You can make it in a 9×9, but it will be taller when finished.
Speaking of the dish, I like to stir together the chocolate crumbs, melted butter and sugar right in the pan. No sense in messing up another dish. Once the crumbs and butter are evenly combined, use your hands or the bottom of a spoon to evenly press it into the bottom of the dish.
Pop the crust into the fridge while you are working on the rest of the recipe.
The next part is where it really gets yummy. In a stand mixer or with a hand held beater, cream together the softened cream cheese and sugar until it is smooth. Then let’s add in our color and flavor boosters. A little bit of vanilla, refreshing mint extract, and a couple of drops of green food coloring.
How to Make a Mint Chocolate No Bake Dessert:
- In an 8×11 baking dish, combine the chocolate graham cracker crumbs, melted butter and 1 tablespoon of sugar. Stir well until the crumbs are evenly moist and crumbly.
- Gently press the mixture with your hands into the bottom of the pan in an even later.
- Refrigerate the crust while preparing the filling.
- In a large bowl, with a stand mixer or hand mixer, cream the softened cream cheese and sugar until smooth.
- Add the mint extract, vanilla, and green food coloring. Mix until smooth and all of the color is evenly incorporated.
- On low speed, fold in 12 ounces of the whipped topping.
- Fold in the miniature chocolate chips.
- Evenly spread the mixture over the prepared crust. Top with the remaining whipped topping, cover, and refrigerate for one hour before serving.
- Serve with additional whipped topping, chocolate syrup, and more chocolate chips if desired.
How much mint you use is completely up to you. My advice is not to overpower the mixture with too much mint. You want it to be lightly minty. We used a total of 2 teaspoons of mint extract for this Mint Chocolate Chip No Bake Dessert. I suggest you start with 1 teaspoon, taste, and add more to your preference.
The same goes for the green food coloring. You can use a little, a lot, or none at all. Keep in mind that at this point, the mixture is only going to get lighter because we are adding whipped topping into it. The picture above is of the cream cheese base with only 4 drops of green food coloring.
Once you have added your mint and color, time to add the whipped topping. We wanted this no bake dessert to be light and fluffy, so we added 12 ounces of whipped topping. That’s one and a half regular sized tubs.
Adding the whip to it lightens the texture, the mint flavor and the color so it is just the right balance.
Fold in about half a cup of mini chocolate chips. You can use milk chocolate, semisweet or even dark chocolate. I liked the miniature sized, because I didn’t want the chocolate flavor to overwhelm the mint. But it is totally up to you.
Now it is time to spread the prepared mixture on top of the chilled crust. Looking good!
If you like this dessert recipe, here are more to try:
Mississippi Mud Dessert Dip
No Bake Mini Key Lime Pies
Irish Stout Chocolate Cake
Fresh Homemade Strawberry Milkshakes
Candy Corn Rice Krispie Treats
You can stop here, but we decided to use the remaining whipped topping to lightly “frost” the top of the Mint Chocolate Chip No Bake Dessert. But feel free to top it anyway you would like. You could add more crushed chocolate crumbs, a swirl or two of chocolate, or even more chocolate chips.
So yummy and so easy, you are going to love this!
Every bite is smooth + creamy with a hint of mint and chocolate flavor. Indulge the easy way with this delicious no bake dessert recipe.
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Mint Chocolate Chip No Bake Dessert
Ingredients
For the Chocolate Crust
- 1 1/2 cups chocolate graham cracker crumbs about 1 sleeve
- 2 tablespoons salted butter melted
- 1 tablespoon white granulated sugar
For the Mint Chocolate Chip Filling
- 8 ounces cream cheese softened
- 16 ounces whipped topping thawed, divided
- 1/3 cup white granulated sugar
- 2 teaspoons mint extract
- 1/4 teaspoon vanilla extract
- 4 drops green food coloring
- 1/2 cup mini chocolate chips plus additional for garnish, optional
Instructions
For the Chocolate Crust
- In an 8x11 baking dish, combine the chocolate graham cracker crumbs, melted butter and 1 tablespoon of sugar. Stir well until the crumbs are evenly moist and crumbly.
- Gently press the mixture with your hands into the bottom of the pan in an even later.
- Refrigerate the crust while preparing the filling.
For the Mint Chocolate Chip Filling
- In a large bowl, with a stand mixer or hand mixer, cream the softened cream cheese and sugar until smooth.
- Add the mint extract, vanilla, and green food coloring. Mix until smooth and all of the color is evenly incorporated.
- On low speed, fold in 12 ounces of the whipped topping.
- Fold in the miniature chocolate chips.
- Evenly spread the mixture over the prepared crust. Top with the remaining whipped topping, cover, and refrigerate for one hour before serving.
- Serve with additional whipped topping, chocolate syrup, and more chocolate chips if desired.
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