nestle dark chocolate & mint no-bake cheesecake

It has been a long time since I’ve posted a dessert recipe! For the first trimester with this baby, I lost my sweet tooth, and it was very depressing. I’ve had my normal chocoholic self back for a while now, thank goodness. I found this recipe next to a display for Nestle Toll House’s “Winter” Dark Chocolate & Mint Morsels. There were several minty recipes there, actually, so you might see a few more in upcoming weeks. :)

Though it looks like it could be difficult, I was pleasantly surprised how easy it was to make the ganache topping for the pie. (Love the word ganache—so fancy!)

Ingredients:
10 oz. package Nestle Toll House Dark Chocolate & Mint Morsels, divided
2 packages (8 oz. each) 1/3 less fat cream cheese (Neufchatel), at room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract
1 prepared 9-inch (6 ounce) chocolate crumb crust (I bought an Oreo pie crust)
 
Set aside 1/2 cup of morsels for ganache topping. From remaining morsels, sort out 1 tablespoon mint (green) morsels for the drizzle; set aside.

Melt remaining morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool slightly.


Beat cream cheese, brown sugar, granulated sugar, 2 tablespoons heavy whipping cream, and vanilla extract in medium mixer bowl on medium speed for 2 minutes.


Add melted chocolate; continue beating for 1 minute. Spoon into crust, and smooth top.

Microwave remaining 2 tablespoons cream in 1-cup glass measure on High (100%) power for 20 seconds or until boiling. Add reserved 1/2 cup of morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.


Microwave the reserved mint morsels in a small dish on Medium-High (70%) power for 20 seconds. If necessary, microwave at 10-15 second intervals until smooth. Transfer the liquid to a small plastic bag, and cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours before serving. Makes 10 servings.

Enjoy!