Recipes Choc mint cheesecake

Recipes Choc mint cheesecake

Recipes Choc mint cheesecake

Recipes Choc mint cheesecake This choc-mint cheesecake is the perfect accompaniment to a Sunday afternoon tea. Choc mint cheesecake


  • 200g pkt Coles Choc Crunch biscuits
  • 100g butter, melted
  • 1/4 cup (60ml) boiling water
  • 3 tsp gelatine powder
  • 60g dark chocolate melts
  • 3/4 cup (185ml) thickened cream
  • 500g cream cheese, softened
  • 1/4 cup (55g) caster sugar
  • 1 tsp peppermint extract
  • Green liquid food colouring
  • 35g Peppermint Crisp chocolate bar, chopped


  • Step 1 Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until just combined. Spoon into the prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture firmly into the base. Place in the fridge for 30 mins to chill.
  • Step 2

    Place boiling water in a heatproof jug. Sprinkle over the gelatine and stir until gelatine dissolves. Set aside for 5 mins to cool.

  • Step 3

    Place chocolate and 2 tbs of cream in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and mixture is smooth. Transfer to a bowl. Set aside to cool.

  • Step 4 Use an electric mixer to beat the cream cheese, sugar and peppermint extract in a bowl until light and fluffy. Gradually add the remaining cream, beating until the mixture thickens slightly. With the motor running, add the gelatine mixture and enough green food colouring to tint the mixture pale green. Beat until just combined. Pour the mixture over the biscuit base in the pan. Spoon over the chocolate mixture. Swirl with a round-bladed knife to marble. Place in the fridge for 6 hours or until set.
  • Step 5

    Transfer the cheesecake to a serving plate. Top with chocolate bar. Cut into wedges to serve.