No-bake mint chocolate chip cheesecake couldn’t be easier to make

Got a little time on your hands? Need a festive, green dessert to salute St. Patrick’s Day? This could be the cheesecake for you.

Food blogger The Busy Baker has a recipe for mint chocolate chip cheesecake that you can whip up in just a few minutes. All it takes is a fridge, a springform pan and some easy-to-find ingredients.

The “no-bake” part of the recipe comes thanks to tasty Oreo cookies. You just crush up a bunch of ’em, bind with melted butter, then press them into that springform pan to create a crust. And with that, the crust is done.

A crucial point here, though, is that the crust needs to cool off before adding in the filling. The Busy Baker recommends cooling the crust while you whip up the cheesecake.

The cake itself is a simple combo of cream cheese, peppermint extract, powdered sugar and mini chocolate chips, plus a little whipped cream. The Baker also adds some green food coloring to boost that minty color.

Once assembled, the cheesecake needs to chill out — the recipe recommends a solid 24 hours in the fridge, or a couple hours in the freezer and then overnight in the fridge. When you’re ready to serve, drizzle each slice with a ribbon of chocolate sauce or a little plop of whipped cream.

Find the full recipe here.

Believe it or not, some people don’t love the mint-chocolate combo. Fortunately, the Busy Baker has a super-easy Oreo cheesecake recipe that also doesn’t require baking.

It’s basically the same as the mint-choc-chip cake, but with chunks of whole Oreos mixed into the cake, and minus the mint. She also uses a Canadian product called Oreo Cookie Crumbs — pre-smashed chocolate cookies that are perfect for making the crust. (They’re available to buy on Amazon if you’re not in Canada. Or you can crush your own, of course.)

After all this cheesecake talk, I think I’m ready for dessert!