No Bake 'Mint Slice' Peppermint Cheesecake

🧂 Ingredients

• 250 g Arnott's Choc Ripple biscuits

  or plain sweet chocolate biscuits
• 100 g Arnott's Mint Slice biscuits
• 125 g butter

  melted
• 240 g (1 cup) cream

  thickened or whipping cream, full-fat
• 200 g white chocolate
• 2 tsp gelatine

  dissolved in ¼ cup boiling water, cooled
• 500 g cream cheese

  full-fat, softened to room temperature
• 150 g (¾ cup) caster sugar

  superfine
• 1-2 drops green food colouring
• ½ tsp peppermint essence
• 100 g Arnott's Mint Slice biscuits

  broken into chunks
• grated dark chocolate and extra Mint Slice biscuits

  to decorate

Instructions

• 1 To ensure a smooth cheesecake, ensure all ingredients are at room temperature
  before starting.
• 2 Grease and line the base and sides of a 23cm spring-form pan with baking paper
  and set aside.
• 3 Finely crush the Choc Ripple and Mint Slice biscuits in a food processor and
  place into a bowl.
• 4 Add the melted butter and mix until well combined.
• 5 Press the mixture firmly into the base of the pan and place into the fridge.
• 6 Whip cream and set aside.
• 7 Melt the white chocolate in a microwave at 50% power in 30 second bursts, and
  then set aside to cool slightly.
• 8 Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir
  until dissolved. Allow to cool.
• 9 Beat the cream cheese, caster sugar, green food colouring and peppermint essence
  until smooth, creamy and the colour is evenly dispersed.
• 10 Add the cooled, dissolved gelatine and the melted white chocolate to the mix and
  beat until well combined.
• 11 Fold through the whipped cream and the broken Mint Slice biscuits.
• 12 Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• 13 Place the cheesecake into the fridge to set for a minimum of 4 hours (for best
  results, leave in the fridge overnight before cutting).
• 14 Decorate with grated chocolate and extra Mint Slice biscuits.
• 15 To ensure a smooth cheesecake, ensure all ingredients are at room temperature
  before starting.
• 16 Grease and line the base and sides of a 23cm spring-form pan with baking paper
  and set aside.
• 17 Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the Choc
  Ripple and Mint Slice biscuits and crush for 10 seconds, Speed 10. Scrape down
  the sides of the bowl and repeat until well combined.
• 18 Press the mixture firmly into the base of the pan and place into the fridge.
• 19 Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time
  it takes will depend on the freshness of the cream - it can be anywhere between
  10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
• 20 Place the white chocolate into the TM bowl and melt for 3 minutes on 50 degrees,
  Speed 2. Set aside in a bowl to cool slightly.
• 21 Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir
  until dissolved. Allow to cool.
• 22 Beat the cream cheese, caster sugar, green food colouring and peppermint essence
  in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with
  a spatula and repeat until smooth and creamy.
• 23 Add the cooled, dissolved gelatine and the melted white chocolate and mix for 30
  seconds on Speed 5.
• 24 Fold through the whipped cream and broken Mint Slice biscuits with the spatula.
• 25 Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• 26 Place the cheesecake into the fridge to set for a minimum of 4 hours (for best
  results, leave in the fridge overnight before cutting).
• 27 Decorate with grated chocolate and extra Mint Slice biscuits.

Nutrition Info