I am a big fan of all things mint and all things cheesecake. So when I was asked to bring a dessert to the thanksgiving feast this year, I thought to myself "why not combine the two"?
The taste testers in my family agreed (by the amount of other pies leftover) that this mint cheesecake is one that needs to make another appearance at Christmas time too!
You can make this dish gluten free with ease- just be sure you use gluten free Oreos and gluten free candies on top. You can make the dish more or less minty by adding more or less peppermint extract as well.
Ingredients:
1 13oz Package of Oreos or gluten free Oreos (do not use double stuffed)
4 Tablespoons of butter (1/2 stick)
1 8oz Brick of Cream cheese, softened
1/2 Cup of sugar
2 tablespoons of peppermint extract
1 3.4oz Package Jell-O cheesecake pudding mix
1 cup of milk
1 cup plain Greek yogurt (I use Fage 5%)
1 8oz container of cool whip
2 Tablespoons of green sugar sprinkles (optional)
1/2 Cup of Mint candies (e.g., Andies Candies, Candy Cane Kisses, or Ghirardelli Dark Chocolate Mint)
Directions:
For the Crust:
Finely crush the Oreos with a food processer, blender, or by hand in a gallon Ziploc bag.
Melt the butter and then mix with the Oreos.
Put the mixture into a 9 inch pie pan and press mixture firmly around the pie pan and all edges.
For the Pie:
Using a mixer blend the cream cheese, sugar, and peppermint extract for 2-3 minutes.
Add the Jell-O cheesecake pudding mix and milk and blend again (mixture will become stiff).
Add the Greek yogurt and cool whip and blend again.
Place mixture in the pie pan with the Oreo crust and gently even/smooth it out.
Sprinkle the green sugar sprinkles on top.
Lightly crush the mint candies and sprinkle on top.
Cover and let set in the fridge for 4 hours.