Ingredients:

  • 1.5 cups (170g) crushed chocolate wafers
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (8g) cocoa powder
  • 8 oz (225g) low-fat cream cheese, softened
  • 0.5 cup (120g) plain Greek yogurt, strained
  • 0.25 cup (30g) powdered sugar
  • 1 tsp (5ml) peppermint extract
  • 2 tbsp (30ml) Baileys Irish Cream
  • 1 cup (240ml) whipped topping
  • 4 oz (115g) dark chocolate (70% cocoa), chopped
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. Combine the crushed chocolate wafers, melted butter, and cocoa powder in a medium bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a parchment-lined 9x9 inch square baking pan using the back of a spoon. Place in the freezer for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese and Greek yogurt until completely smooth and lump-free.
  4. Gradually beat in the powdered sugar, peppermint extract, and Baileys on medium speed until the mixture is fluffy.
  5. Gently fold in the whipped topping using a spatula, taking care not to overmix. Spread the mint cream evenly over the chilled crust.
  6. Melt the chopped dark chocolate and coconut oil in the microwave in 30-second intervals, stirring in between until glossy.
  7. Pour the chocolate glaze over the mint layer, tilting the pan for edge-to-edge coverage. Refrigerate for at least 4 hours before serving.