No-bake mint chocolate zebra cheesecake
Ingredients:
For the no-bake Oreo crust:
25 mint Oreos
4 tablespoons unsalted butter, melted
For the filling:
2 packages (2 1/2 teaspoons each) unflavored gelatin powder
6 tablespoons cold water
2 packages soft cream cheese
2 cups cream
1⁄2 cup milk
1 cup granulated sugar
1⁄4 cup dark cocoa powder
1 to 2 teaspoons mint extract
Green food coloring (optional)
Optional toppings:
Stabilized whipped cream
Andean mints
fresh mint leaves
No-bake mint chocolate zebra cheesecake
Preparation:
Prepare the Crust: First, finely chop the Oreos mint crumbs in a food processor or by hand. Mix the crumbs with the melted butter and press the mixture firmly into the bottom of a 9-inch springform pan and set in the refrigerator to firm up.
Gelatin Mixture: Sprinkle the gelatin powder into a small bowl of cold water and let it sit for a few minutes to soften. Then heat the mixture in the microwave for about 20 to 30 seconds or until the gelatin is completely dissolved and liquid.
Cheesecake Base: In a large mixing bowl, beat the softened cream cheese, cream, milk, and granulated sugar until smooth. Add the dissolved gelatin to this mixture and continue mixing until well incorporated.
Scenting: Divide the cheesecake mixture evenly into two separate bowls. Stir in the dark cocoa powder in the bowl to form the chocolate layer. In the other bowl, add a few drops of mint extract and green food coloring (if using) to achieve your desired mint hue.
Creating the Zebra Pattern: Spread alternating chocolate and mint figurines onto the chilled base, starting from the center and working outwards. This will naturally push the previous layer towards the edges, creating a zebra stripe effect. If desired, gently rotate the top layer with a skewer for an artistic finish.
Chill: Place the cheesecake in the refrigerator to set. This will take about 3 hours. Make sure it is firm before you start filling.
Garnish: Garnish with cheese before serving.