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No-Bake Vanilla Cheesecake w/Thin Mint Crust

Source of Recipe

www.bakingbites.com


List of Ingredients

1 box Thin Mint-type cookies*
2 tbsp butter, softened
16-oz cream cheese, softened (low fat is fine)
3/4 cup sugar
1 tsp vanilla extract
2 tbsp hot water
1/4-oz powdered gelatine (2 1/2 tsp or 1 packet)
1 cup heavy/whipping cream



Recipe

Lightly butter the sides, but not the bottom, of a 9-inch springform pan.

In a food processor, whiz together Thin mints and butter until mixture is coarse crumbs. Press cookie crumbs into the bottom of the prepared pan. Refrigerate crust for 20-30 minutes.

In the food processor (wipe out excess crumbs, but there is no need to clean it) whiz together softened cream cheese, sugar and vanilla extract until creamy, scraping the sides of the mixing bowl with a spatula to ensure even consistency.

In a small microwave-safe bowl, whisk together hot water and gelatine. If gelatine is not fully dissolved, microwave the mixture in 30-45 second intervals, whisking until gelatin is entirely suspended.

Turn on the food processor and with the motor running, slowly pour the gelatin mixture into the cream cheese mixture. Keep the motor running and stream in the whipping cream, continuing to process until filling is light and smooth.

Pour cheesecake filling into prepared pan and rap gently on the counter to even out the surface of the cake and shift any large air bubbles out of the batter.

Refrigerate for at least 4 hours or overnight, until well-set.

Slice with a warm, clean knife to get neat slices.

Serves 8-10.

*A box of Thin Mints should have 36 cookies in it. I used 32 cookies for my crust. While you can certainly incorporate all of them, feel free to save a few to snack on or to garnish your plates with. The crust is reasonably thick and 4-8 cookies reserved should not make a huge impact on the final product.