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Peppermint swirl cheesecake slice recipe
Peppermint swirl cheesecake slice recipe
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Prep Time:
290 minutes
Cook Time:
Total Time:
290 minutes
Irresistible no-bake slice with Mint Slice base, creamy cheesecake layer, and Peppermint Crisp topping.
Ingredients:
  • 2 x 200g packets mint slice biscuits
  • 75g butter, melted, cooled
  • 4 gelatine sheets
  • 750g cream cheese, at room temperature
  • 107.50 gm caster sugar
  • 300ml thickened cream
  • 1/2 tsp peppermint essence
  • Green gel food colouring
  • Peppermint Crisp chocolate bars, chopped, to decorate
  • Small fresh mint leaves, to decorate
  • 100g dark chocolate
  • 63.13 gm thickened cream
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pan on all sides.
  • Take biscuits and blitz them in a food processor until they are finely chopped. Add butter and blend until thoroughly mixed. Press the mixture onto the base of the pan. Chill in the refrigerator while making the topping.
  • Prepare the Chocolate Sauce: Combine chocolate and cream in a microwave-safe bowl. Heat in the microwave on HIGH for 1 minute, stirring halfway through, until the mixture is melted and velvety. Allow it to cool for 20 minutes.
  • Place the gelatine leaves in a bowl of cold water and let them soak for 5 minutes. Squeeze out the liquid from the gelatine, then melt them in a small saucepan over medium heat for about 30 seconds. Remove from heat.
  • With an electric mixer, whip cream cheese and sugar until light and fluffy. Slowly incorporate hot gelatin while beating, then add cream. Beat until fully combined. Mix in essence and just the right amount of green food coloring for a lovely tint.
  • Spread the mixture over the base evenly with a spatula. Drizzle the thick chocolate sauce over the cheesecake. Swirl a knife through the mixture to create a marbled effect. Chill in the refrigerator for at least 4 hours or overnight until firm.
  • Take the slice out of the fridge 10 minutes before serving. Use a warmed knife to cut it into pieces. Serve the slice topped with Peppermint Crisp and fresh mint leaves.

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