Mint Chocolate Layer Dessert

sliced piece of layered dessert on a white square dessert plate

5 from 1 vote

This No Bake Mint Chocolate Dessert is over the top with layers of chocolate cookies, mint cheesecake, chocolate pudding, whipped cream, and ganache!

Prep Time35

Cook Time0

Chill Time4

Total Time4 35

Servings: slices

Author: Miranda Couse

Ingredients

Crust

40 Oreos crushed
1/2 cup butter melted

Cheesecake Layer

12 ounces cream cheese room temperature
3/4 cup granulated sugar
1/2 teaspoon mint extract
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream divided
2 to 3 drops of leaf green or kelly green gel food coloring

Pudding

5.85 ounce box chocolate pudding family size
2 cups whole milk
11.75 ounce jar hot fudge topping

Whipped Cream

1 1/4 cups heavy whipping cream
1/4 teaspoon mint extract
1/3 cup powdered sugar
2 to 3 drops of leaf green or kelly green gel food coloring

Ganache Drizzle

1/2 cup semi-sweet chocolate chips
2 tablespoons heavy whipping cream

Instructions

Crust

Grease a 9x13 glass pan with nonstick baking spray.
Add the 40 Oreos to a food processor and pulse until the cookies are all crumbs.
Add the 1/2 cup butter in and pulse until the crumbs are all coated with butter.
Press the cookie crumbs firmly and evenly into the bottom of the prepared pan.
Place in the pan in the fridge to let the crust firm up while working on the next layer.

Cheesecake Layer

Add the 12 ounces cream cheese to a large mixing bowl. Beat with a hand mixer on medium until smooth.
Add in the 3/4 cup granulated sugar, 1/2 teaspoon mint extract, and 1 teaspoon vanilla extract. Beat until the sugar is incorporated.
Add in the 2 to 3 drops of leaf green or kelly green gel food coloring and 1/2 cup heavy whipping cream. Beat until the heavy cream is incorporated.
Add the remaining 3/4 cup heavy whipping cream to the cheesecake batter and beat until stiff peaks form.
Spread the cheesecake batter on top of the chilled crust and spread out evenly.
Place back in the refrigerator.

Pudding

In a mixing bowl, add in the 5.85 ounce box chocolate pudding and 2 cups whole milk. Using a hand mixer, beat on medium until incorporated and thickened. Let the pudding sit about 5 minutes before spreading on top of the cheesecake layer.
Spread the pudding evenly over top of the cheesecake. Be sure to go all the way to the edges.
Remove the lid from the 11.75 ounce jar hot fudge topping and microwave for 45 seconds.
Scoop all of the fudge topping into a sandwich bag. Cut a small hole out of the corner of the sandwich bag.
Drizzle the hot fudge topping all over the top of the pudding. I started from the corner and drizzled back and forth until everything was covered.

Whipped Cream

Add the 1 1/4 cups heavy whipping cream to a large mixing bowl. Beat until soft peaks form with a hand mixer on medium speed.
Add in the 1/4 teaspoon mint extract, 1/3 cup powdered sugar, and 2 to 3 drops of leaf green or kelly green gel food coloring. Continue to beat on medium until stiff peaks form.
Spread the whipped cream on top of the hot fudge topping and pudding.
Place back in the fridge to chill.

Ganache

Add the 1/2 cup semi-sweet chocolate chips and 2 tablespoons heavy whipping cream to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate chips are completely melted and the ganache is smooth.
Let cool for 10 minutes and then place in a sandwich bag.
Cut a small hole in one of the corners and drizzle it back and forth on top of the whipped cream.
Place the dessert back in the refrigerator to firm up for at least 4 hours.
Slice and serve.
Cover with plastic wrap and store in the refrigerator.

Notes

To get clean cuts, place the pan in the freezer for about 2 to 3 hours before cutting.

Storage: Store covered in the refirgerator for up to 5 days.

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