No-Bake Mint Chocolate Zebra Cheesecake

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Ingredients:

For the No-Bake Oreo Crust:
25 Mint Oreos
4 tablespoons unsalted butter, melted
For the Filling:
2 packets (2 ½ teaspoons each) unflavored gelatin powder
6 tablespoons cold water
2 (8-ounce) packages cream cheese, softened
2 cups heavy cream
½ cup milk
1 cup granulated sugar
¼ cup dark cocoa powder
1-2 teaspoons mint extract
Green food coloring (optional)
Optional Garnish:
Stabilized whipped cream
Andes Mints
Fresh mint leaves

Directions:

Crust Preparation: Begin by finely crushing the mint Oreos into crumbs, either in a food processor or by hand. Combine the crumbs with melted butter, press the mixture firmly into the bottom of a 9-inch springform pan, and chill in the refrigerator to set.
Gelatin Mixture: In a small bowl, sprinkle the gelatin powder over cold water and let it sit for a few minutes to soften. Then, microwave the mixture for about 20-30 seconds, or until the gelatin is fully dissolved and liquid.
Cheesecake Base: In a large mixing bowl, blend the softened cream cheese, heavy cream, milk, and granulated sugar until smooth. Add the dissolved gelatin to this mixture and continue to mix until well incorporated.
Flavoring: Divide the cheesecake mixture evenly into two separate bowls. In one bowl, stir in the dark cocoa powder to create the chocolate layer. In the other bowl, add the mint extract and a few drops of green food coloring (if using) to achieve the desired minty hue.
Creating Zebra Pattern: Alternately spoon dollops of the chocolate and mint mixtures onto the chilled crust, starting from the center and working outward. This will naturally push the previous layers towards the edge, creating the zebra stripe effect. If desired, gently swirl the top layer with a skewer for an artistic finish.
Chilling: Place the cheesecake in the refrigerator to set, which should take about 3 hours. Ensure it’s firm before proceeding to the garnishing step.
Garnishing: Before serving, decorate the cheesecake with swirls of stabilized whipped cream, pieces of Andes mints, and fresh mint leaves for an extra touch of elegance and flavor.

Prep Time: 30 minutes | Total Time: 3 hours 30 minutes (includes chilling) | Kcal: 520 kcal | Servings: 12 servings

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