Oct 08

Chocolate Mint Cheesecake



The only cheesecake that was ever made in my house when I was a kid was a no-bake variety. My Mom wasn’t all that ambitious when it came to baking. She stuck with what was safe. Fair enough, I suppose … if it worked out well why change it? She made a cheesecake jelly slice … not sure how many of you are familiar with this cheesecake, but it’s basically a plain ‘ol regular no-bake cheesecake with fruit jelly on the top.



As for me, well I am fortunate to have grown up in the internet era, hence my knowledge on cheesecakes has expanded considerably more than Mum’s in a relatively short period of time. I don’t claim to be the best, as I am still learning the ropes … but I’m getting there. In my opinion no-bake cheesecakes are a great way to start in the dessert making department. I never expected it to be this easy. And now I can’t stop making them! Woo-hoo … I’m on a ROLL!!



I have been collecting recipes since I was in my teens and I have discovered quite a few cheesecake recipes in my notebook. I hope to share as many of them here on my blog with you.






Ingredients: (makes 4 individual cheesecakes)

  • 200 g cream cheese
  • 100 mls heavy whipping cream
  • 100 g white chocolate, melted
  • 1 tsp vanilla extract
  • 3 drops green food dye
  • 2 leaves gelatine, soaked in cold water
  • 50 mls hot water
  • 3 tbsp fine sugar
  • 1 tbsp creme de Menthe & Cacao liquor
  • 2 cups Oreo biscuits, crushed
  • 70 g butter, melted
  • 2 tbsp grated chocolate or chocolate rice



1. Place cream cheese, whipping cream, vanilla and sugar in a mixing bowl. Whip until mixture thickens slightly.


2. Add the melted white chocolate and whip mixture again until just incorporated.


3. Dissolve the pre-soaked gelatine in hot water and add this to the mixture, beating again until just incorporated.


4. Add the chocolate-mint liquor, green food dye and grated chocolate flakes. Stir thru with a rubber spatula. Set mixture aside.


5. Crush biscuits and mix with melted butter. Press into the base of a springform pan. Chill in the freezer for 15 mins.


6. Remove biscuit base from the freezer and fill with the cheese mixture. Bang the tin onto the counter a few times to settle the mixture and to get rid of air pockets.


7. Chill in the fridge for 4 hours or overnight. Decorate with melted chocolate or whipped cream. Serve chilled.






I found that flavouring this cake was a little tricky. The flavours can be a bit strong if you use too much of the chocolate-mint flavouring … so go easy, adding a teaspoon at a time until you achieve the desired level. However, once you get it right you will be in for a treat.



~ Enjoy! ~





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