Oreo Cool Mint Cookies, 15.25 oz

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STEP SEVEN: Add one cup of the thawed whipped topping and the mint extract. Beat for another one minute until combined. Don’t leave out the sour cream! I’ve mentioned this before in my no-bake cheesecake recipe— sour cream is what makes a cheesecake really taste like a cheesecake. This key ingredient gives your dessert that critical depth of flavor. Mint Chocolate Chip:Add ½ cup of mini chocolate chips to the cookie dough (or the filling) for an extra chocolatey twist. Heavy Cream: Use chilled heavy whipping cream (it’s labeled as double cream in the UK). Do not try and substitute with milk or half and half as it won’t work. Also, be careful when whipping the cream not to overwhip it. To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.

I placed the pie in the refrigerator and left it to chill for two hours so that the filling could set.

Tips for Making Perfect Cheesecake

Devil's Food Cake Mix - to make 18 full-sized Oreos you will need two 15.25 ounce boxes of Devil’s Food Cake Mix, or any other store bought chocolate cake mix that you want. If you can find a gluten-free version then you could make these gluten-free!

If you want to get fancy, feel free to add sprinkles or mini chocolate chips around the outside edges. You could even add mint chocolate chips or chopped Andes mint candies to the cookie dough before baking. If you aren’t a chocolate mint person and plain Homemade Oreos are more your thing, we’ve got you covered. Mint Oreo Cookie IngredientsTake 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I like to place my pan in a slightly larger pot to completely protect my crust from the water. Place Oreo wafers into a food processor and pulse until very fine crumbs form. Alternatively, you can place Oreos in a large ziploc bag and beat with a rolling pin until fine crumbs. Set aside. Form the crust. Combine the crust ingredients and press the mixture into the bottom and up the sides of the pan. Not too minty. The cheesecake filling contains a combination of mint extract and vanilla extract. The mint shines through loud and clear but the vanilla helps to cut down the almost toothpaste-like taste that you often find in mint-flavored desserts.

Powdered sugar– The powdered sugar sweetens the whipped cream a bit, but more importantly, it stabilizes it so that it will never wilt. Still need a little convincing? Here are some of the reasons I love this recipe, and I know you’ll love it too.Don’t over-bake. There will still be about a 3-inch ring in the center of the cheesecake that looks jiggly and undercooked at the end of the baking time. That’s totally fine. Don’t bake it past this point. It will continue to cook a bit and firm up as it cools. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If you’re wondering how the ice cream stays creamy and doesn’t become icy, it’s because this ice cream recipe does not contain any fruit juices or liquids. Whipped cream and sweetened condensed milk become creamy when combined and frozen. If we were to add other ingredients such as fruit juice, you’d be able to spot the icy particles in the ice cream. Key Ingredients