adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Freeze ahead choc-mint cheesecake recipe
0 Likes
Prep Time:
525 minutes
Cook Time:
5 minutes
Total Time:
530 minutes
Easy Mint Chocolate Christmas Centrepiece: Layers of frozen choc cakes, mint cheesecake, fudge sauce, and choc-mint candies. Make ahead and freeze up to 1 month, decorate later for festive fun!
Ingredients:
  • 350g packet frozen Chocolate Cake
  • 3 x 118g packet Nestlé Aero Mint chocolate
  • 300ml carton thickened cream
  • 150ml double cream
  • 1 tsp peppermint extract
  • Green liquid food colouring, to tint
  • 35g Nestlé Peppermint Crisp bar, broken into shards
  • After dinner mint chocolates, to decorate
  • Darrell Lea Minty Crunchy Chocolate Balls Milk Chocolate, to decorate
  • 250g packet cream cheese, at room temperature, chopped
  • 185ml (3/4 cup) thickened cream
  • 160ml (2/3 cup) sweetened condensed milk
  • 1⁄2 tsp peppermint extract
  • 200g dark chocolate, finely chopped
  • 185ml (3⁄4 cup) thickened cream
  • 26.80 gm golden syrup
Instructions:
  • Prepare your 7.5cm-deep, 8 x 27cm loaf pan by lining it with baking paper, letting the paper hang over the sides.
  • Cut the cake in half crosswise. Stand one half on its side, cut-side up, and trim 1cm off the cake base. Repeat with the other half. Place the halves, icing-side up, in the prepared pan, using the cake offcuts to fill any gaps.
  • Use electric beaters to whip the cream cheese in a bowl until smooth. Mix in the cream, condensed milk, and peppermint extract until fully incorporated. Add coloring to turn the mixture green and beat until evenly colored. Pour the mixture over the cake base, smooth the surface, and place in the freezer for 2 hours to set.
  • To prepare the fudge sauce, simply combine all sauce ingredients in a small saucepan. Heat over low heat, stirring constantly, until the mixture is melted and smooth. Let it cool completely for about 1 hour before using.
  • Pour 1⁄4 cup of fudge sauce into a microwave-safe jug and cover. Spread 1⁄2 cup of the sauce over the cheesecake layer and make sure the surface is smooth. Place an Aero bar on top, trimming to fit, then pour another 1⁄2 cup of sauce over it. Repeat with another Aero bar, trimming to fit. Pour the rest of the sauce over the top and smooth the surface. Freeze for 6 hours or overnight to set.
  • Whip the thickened cream, double cream, and peppermint extract with electric beaters until soft peaks form. Mix in coloring to turn it green. Continue beating until firm peaks form.
  • Warm the reserved fudge sauce in the microwave on High for 20 seconds or until it becomes runny. Allow it to cool slightly. Run hot water in the sink to half-fill it. Quickly dip the base of the pan in the hot water for 20 seconds. Gently move the cake to a serving plate. Spread the mint cream on top and sprinkle with Peppermint Crisp shards. Add mint chocolates and balls for decoration. Finish by drizzling the warm fudge sauce over the cake before serving.

Similar Recipes