The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

No-Bake Mint Chocolate Chip Cheesecake

Spring is in full bloom and summer is peaking around the corner. Days will be getting hotter and hotter and people, much like myself, will want to spend less time in the hot kitchen and would rather focus on cooler activities, unless you are talking about yard work, which is a whole other column for another time. Usually around this time of year, Mother’s Day, I start shifting into lighter meals, less oven time and no bake desserts. The recipe I am sharing today is a perfect example of that. It is no bake, simple, cool and refreshing. 

Although, at first, it may not seem like this recipe is versatile but it really is! If you do not like mint, you can substitute the Andes mints for your favorite candy bar. Butterfinger sounds delicious! You would then also have to substitute the mint extract. Which is easy, just replace it with vanilla! You would not need to add the green food coloring then either. Unless you want to, there is no taste and I promise not to judge. This cheesecake is best made ahead, chilled in the refrigerator overnight, then served the next day. Warm up your knife for clean and easy cuts. Make and enjoy! 

No-Bake Mint Chocolate Chip Cheesecake

Prepared chocolate cookie pie crust

8 oz cream cheese, soft

1 cup powdered sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure peppermint extract

1/4 teaspoon salt

4 drops green gel food coloring

1 cup semi-sweet chocolate chips

1/2 cup chopped Andes Mints

5 Oreo cookies, crushed

1 tub Cool-Whip

1/4 cup chopped Andes Mints for garnish

5 Oreo cookies, crushed for garnish

Start by beating the cream cheese until smooth. Add in the powdered sugar and beat well.

Beat in the pure vanilla extract, pure peppermint extract, salt and gel food coloring.

Beat in the semi-sweet chocolate chips, chopped Andes Mints and crushed Oreo cookies.

Fold in the Cool-Whip until combined.

Carefully pour this mixture into the prepared pie crust and smooth out the top.

Garnish the top with the chopped Andes Mints and crushed Oreo cookies.

Place into the refrigerator to chill for at least 2 hours before serving.

Keep leftovers covered and chilled in the refrigerator.

Ask and Answer: So many of you responded to the “keeping brown sugar soft” q&a that I thought I would extend that and mention about how a person could easily, in a pinch, make their own brown sugar. It is simply 1 cup white granulated sugar, combined well with 1 tablespoon molasses. That is it! So easy.