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Chocolate Mint Cheesecake Charlotte

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“from Publix / Apron's”
READY IN:
45mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) bakery butter loaf cake, very thinly sliced
  • 8 small dark chocolate peppermint patties, finely chopped
  • 8 square fudge mint cookies, finely chopped
  • 1 12 cups cold milk
  • 1 (11 1/8 ounce) box no bake cheesecake mix (filling portion only)
  • whipped topping (optional)

Directions

  1. Prep.
  2. Cut cake into 1/4-inch-thick slices.
  3. Chop peppermint patties and cookies.
  4. Steps.
  5. Place milk and filling mix in medium bowl; beat with mixer on low 1 minute. Add chopped patties; mix on high 3–4 minutes or until thick.
  6. Line 3-quart dessert bowl with cake slices, covering bottom and sides (reserving some slices for top). Spoon one-half of the filling over the cake slices, then add one-half of the cookie crumbs; repeat. Finish with a layer of cake slices. Chill 30 minutes or until firm.
  7. Invert dessert onto serving plate before slicing, if desired. Serve with whipped topping.

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