Credit: Becky Luigart-Stayner

Recipe Summary

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork until moist. Firmly press the mixture into the bottom of a 9-inch springform pan.

  • To prepare filling, beat cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat well. Add syrup, extracts, and eggs; beat just until smooth. Pour mixture into prepared crust. Bake at 350° for 35 minutes or until set. (Do not overbake.) Cool completely on a wire rack. Cover and chill 4 hours.

  • To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with shaved mint thins.

Nutrition Facts

301 calories; calories from fat 30%; fat 9.9g; saturated fat 5.1g; mono fat 2g; poly fat 0.7g; protein 7.8g; carbohydrates 44.5g; fiber 0.1g; cholesterol 63mg; iron 1mg; sodium 185mg; calcium 131mg.