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Ultimate choc-mint cheesecake recipe
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Prep Time:
240 minutes
Cook Time:
2 minutes
Total Time:
242 minutes
Indulgent no-bake choc-mint cheesecake surrounded by KitKats for a stunning and simple dessert.
Ingredients:
  • 125g plain chocolate biscuits
  • 60g unsalted butter, melted
  • 9.00 gm gelatine
  • 2 x 170g pkt KitKat Dark With Tasmanian Mint
  • 2 x 170g pkt KitKat Mint Choc Chip
  • 375ml (1 1/2 cups) thickened cream, plus 300ml, extra
  • 500g cream cheese, at room temperature, chopped
  • 140g (2/3 cup) caster sugar
  • 200g dark chocolate, melted
  • 1-2 tsp peppermint extract, to taste
  • 1/4 tsp green liquid food colouring
  • 12.00 gm icing sugar mixture
  • 2 x 45g bar KitKat Chunky Aero Mint, to decorate
  • 1/2 x 185g pkt Minty Crunchy Chocolate Balls, to decorate
Instructions:
  • Prepare a 20cm springform pan by greasing and lining it. Crush the biscuits in a food processor until finely ground. Combine the crushed biscuits with butter in a bowl until well mixed. Press this mixture firmly into the base of the pan. Chill in the fridge for 20 minutes until set.
  • In a small microwave-safe bowl, add 2 tbsp of water. Sprinkle 1 tsp of gelatine over the water and stir until fully combined. Microwave for 10 seconds, making sure not to overheat. Whisk with a fork until the gelatine completely dissolves.
  • Trim the mint and choc chip KitKat fingers to 6cm lengths, and arrange them upright in alternating colors around the side of the pan. Save any remaining KitKat for later use.
  • Beat cream in a bowl with electric beaters until soft peaks form. In another bowl, beat cream cheese and sugar with clean electric beaters until smooth. Gently fold whipped cream into cream cheese mixture with a spatula until just combined.
  • Divide the mixture between 2 bowls. Use electric beaters to combine the cooled gelatine mixture with one bowl. Add dark chocolate to the same bowl and gently fold until well combined. Spread the mixture evenly over the biscuit base, smooth the surface and refrigerate for 30 minutes to set.
  • In a small microwave-safe bowl, pour 2 tbsp water and sprinkle in the remaining gelatine. Microwave for 10 seconds, making sure not to overheat. Whisk with a fork until the gelatine dissolves.
  • Whip the gelatine into the cream mixture using electric beaters. Mix in the peppermint extract and green food coloring until well combined. Evenly spread the mixture over the chocolate layer in the pan and smooth the top. Chill in the fridge for 3 hours until set.
  • In a bowl, use electric beaters to whip the icing sugar and extra thickened cream until stiff peaks form. Transfer the cheesecake to a serving plate, then generously top with the whipped cream, KitKat Chunky, and chocolate balls for a stunning presentation.

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