Name: Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!
Prep time: 15 min
Total time: 195 min
Ingredients: 8 ounces full-fat cream cheese, softened (Don't even think about the low-fat stuff here. Trust me.); 1/2 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon peppermint extract (or to taste—start with less if you're nervous!); A tiny pinch of salt; 1 1/4 cups heavy cream, cold; 3/4 cup mini chocolate chips (I like the semi-sweet ones for balance); A few extra chocolate chips and maybe a mint sprig for pretending you're a food stylist

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Okay, I’ll admit it. Sometimes you want mint chocolate chip cookies, but you also want something that feels a bit fancy and doesn’t involve turning on the oven. That’s exactly where I was last week. I had a serious craving for that cool, creamy mint and chocolate combo, but the idea of baking in the summer heat? No thank you. So, I started playing around. I took the soul of a cheesecake—that tangy, rich cream cheese base—and lightened it up into a fluffy mousse. Then, I folded in the nostalgic flavors of mint chip. The result? This no-bake Mint Chocolate Chip Cookies-inspired mousse. It’s like all the best parts of the cookie, but in spoonable, cloud-like form. If you’re looking for more mint chocolate recipes, you’re in the right spot. I love a good twist on classics. While this isn’t a batch of High Protein Chocolate Chip Cookies, it’s a decadent treat that’s surprisingly simple. It joins my collection of favorite Mint Chocolate Desserts, right up there with Peanut Butter Chocolate Chip swirl brownies and rich chocolate chip zucchini muffins. Honestly, sometimes you just need a dessert that feels special without the fuss.

1) Key Takeaways
2) Easy Mint Chocolate Chip Cookies? More Like Cheesecake Mousse! Recipe
3) Ingredients for Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!
4) How to Make Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!
5) Tips for Making Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!
6) Making Mint Chocolate Chip Cookies? More Like Cheesecake Mousse! Ahead of Time
7) Storing Leftover Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!
8) Try these Dessert next!
9) Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!
10) Nutrition

1) Key Takeaways

What’s the texture like? Fluffy, light, and creamy. It’s like eating a mint chocolate chip ice cream cloud.
Do I have to bake it? Absolutely not. It’s a stovetop and refrigerator recipe. Your oven can take the day off.
What’s the real secret to making it work? Full-fat cream cheese and whipping the cream to stiff peaks. No compromises.
How long do I have to wait? At least 3 hours to chill and set. I know, the anticipation is real, but it’s worth it.

2) Easy Mint Chocolate Chip Cookies? More Like Cheesecake Mousse! Recipe

Okay, let’s be honest for a second. Some days you stare at the oven and think, “Not today, Satan.” That was me last July, trapped in a heatwave with a powerful craving for the cool, minty, chocolatey goodness of mint chocolate chip cookies. Baking was off the table. Literally.

So I did what any reasonable, dessert-obsessed person would do. I took the soul of a classic—the cookie—and gave it a no-bake, spoonable makeover. This isn’t just another mousse recipe. It’s a cheesecake mousse, inspired directly by that nostalgic flavor of mint chocolate chip cookies we all love. It captures that perfect balance: the rich tang of cream cheese playing off the cool peppermint, all folded into a cloud of whipped cream and studded with little chocolate bits.

This recipe is my go-to for when I need something impressive without the effort. It’s for potlucks, date nights, or those “I deserve a treat” Tuesdays. I’m Eleanor, by the way, from Eleanor Cooks, and I firmly believe the best recipes are born from a little desperation and a lot of cream cheese.

3) Ingredients for Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!

Gathering your ingredients is the first step. I promise, it’s a short list. But quality matters here, especially for a few key players. Let’s break it down.

Full-Fat Cream Cheese (8 ounces, softened): This is the non-negotiable foundation. I tried the low-fat version once, thinking I’d be virtuous. The result was a sad, weepy puddle. Full-fat gives you that luxurious, stable body that makes the mousse feel decadent. Let it sit out for a good hour before you start. Cold cream cheese will give your mixer a nervous breakdown.

Granulated Sugar (1/2 cup): Just enough to sweeten the deal without overpowering the other flavors. The sugar dissolves into the cream cheese, creating a smooth base.

Pure Vanilla Extract (1 teaspoon) & Peppermint Extract (1/2 teaspoon, to start): Vanilla is the warm background singer. The peppermint is the star. But be careful! Peppermint extracts vary wildly in strength. Start with a half teaspoon, taste your base, and add more drop by drop. You can add, but you can’t take away.

Heavy Cream (1 1/4 cups, cold): This is what gives our dessert its airy, mousse-like lift. It must be cold. I sometimes stick my bowl and beaters in the freezer for 10 minutes before I start. You’re looking for stiff peaks—when you lift the beaters, the cream should stand straight up without flopping over.

Mini Chocolate Chips (3/4 cup): I prefer semi-sweet mini chips. They’re the perfect size for distributing chocolate in every bite without being overwhelming. The bittersweet note balances the sweet mint beautifully. Save a small handful for a pretty sprinkle on top.

4) How to Make Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!

The process is simple, but technique is everything. Follow these steps, and you’ll have a dessert that looks and tastes like it came from a fancy bakery. I’ll walk you through it.

Step 1. Make the Flavor Base. Grab a large bowl and your softened cream cheese. Beat it with a hand mixer or stand mixer on medium speed until it’s completely smooth. We’re talking silky, no lumps in sight. This might take a minute or two. Scrape down the sides of the bowl. Now, beat in the sugar, vanilla, peppermint extract (start with that 1/2 tsp!), and a tiny pinch of salt. Taste it. Is it minty enough for you? If not, add another 1/8 teaspoon, mix, and taste again.

Step 2. Whip the Cream to Stiff Peaks. In a separate, clean, and preferably chilled bowl, pour your cold heavy cream. Whip it on medium-high speed. Watch it transform from liquid to soft peaks, then to firm, stiff peaks. You’ll know it’s ready when you can lift the beaters and the peak stands straight up and doesn’t curl over. Don’t walk away! Over-whipping turns cream into butter, and we’re not making a compound.

Step 3. The Gentle Fold. This is the magic step. Take about one-third of your whipped cream and gently fold it into the cream cheese mixture. Use a rubber spatula and a light hand—cut down through the center, sweep along the bottom, and fold over. This first addition “lightens” the thick base. Now, gently fold in the remaining whipped cream until you see no more white streaks. A few tiny streaks are okay; overmixing deflates the air you just whipped in.

Step 4. Add the Chocolate & Chill. Sprinkle in most of your mini chocolate chips (save some for garnish!) and fold them in just until distributed. Spoon the beautiful, fluffy mousse into your serving glasses or a big bowl. Top with the reserved chips. Now, the hard part. Cover it and walk away. Let it chill in the fridge for at least 3 hours, but honestly, overnight is best. This rest allows the flavors to meld and the texture to set up perfectly.

5) Tips for Making Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!

After making this more times than I can count (for research, obviously), I’ve picked up a few tricks. These little things make a big difference between a good mousse and a great one.

First, temperature is your friend. Your cream cheese must be soft. If it’s cold, you’ll fight lumps forever. Your heavy cream and bowl must be cold. Warm cream won’t whip up properly. It’s a simple rule: warm base, cold cream. Second, taste as you go with the peppermint. Extract brands are like people—they all have different intensities. My bottle might need a full teaspoon, but yours might only need half. Start low, taste, and adjust. It’s the only way to get it perfect for your palate.

Finally, be patient with the whipping and folding. Don’t rush whipping the cream; let the mixer do its work until you get those firm, stable peaks. And when you fold, think of it as gently combining two clouds. You want to keep as much of that airy volume as possible. A heavy hand makes a dense mousse. A light touch makes it ethereal.

6) Making Mint Chocolate Chip Cookies? More Like Cheesecake Mousse! Ahead of Time

This is the ultimate make-ahead dessert, and I love it for that. In fact, I think it’s even better the next day. The flavors have more time to get to know each other. The texture firms up just a touch more, becoming perfectly spoonable.

If you’re planning for a party or just want tomorrow’s dessert ready today, you can assemble the mousse completely, right up to adding the final sprinkle of chocolate chips on top. Cover it tightly with plastic wrap (press the wrap right onto the surface if you’re using a bowl to prevent a skin from forming) and pop it in the fridge.

It will happily wait for you for up to 24 hours. Just pull it out about 10-15 minutes before you plan to serve it. This takes the deep chill off and lets the flavors shine. No last-minute fussing required.

7) Storing Leftover Mint Chocolate Chip Cookies? More Like Cheesecake Mousse!

Leftovers? It’s rare in my house, but it happens. Storing it is straightforward. If you made it in individual glasses, just cover the top of each glass with a bit of plastic wrap or foil. If it’s in a big bowl, transfer any leftovers to an airtight container or cover the bowl tightly.

It will keep beautifully in the refrigerator for 3 to 4 days. The texture holds up remarkably well. You might notice a tiny bit of “weeping” or liquid at the bottom after a couple of days—that’s just a little separation, and it’s totally normal. Just give it a gentle stir before serving again.

I do not recommend freezing this mousse. The whipped cream and dairy base don’t freeze and thaw gracefully. They tend to separate and become grainy. It’s a treat best enjoyed fresh from the fridge.

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