Choc Mint Cheesecake


  • 1 Dessert Spoon Gelatine
  • 1/4 Cup of Cold Water
  • 3/4 Cup of Boiling Water
  • 90g Dark Chocolate
  • 225g Cream Cheese
  • 225g Sugar
  • 1/2 Teaspoon of Vanilla Esssence
  • 3/4 Teaspoon Peppermint Essence
  • 1/2 Tablespoon of Lemon Juice
  • 2/3 Can of Milk
  • 225g Choc Ripple Biscuits
  • 110g melted butter


For the base:

  • Crush biscuits, add melted butter and mix.
  • Press into a greased baking tin and refrigerate for 2 hours

For the cheesecake:

  • Put gelatine into cold water, leave for 5 minutes then add boiling water and stir until gelatine is dissolved. Cool until tepid.
  • Melt chocolate in the microwave or over stovetop.
  • Cream together the cheese, sugar, vanilla, peppermint essence and lemon juice in a large bowl.
  • Add melted chocolate and cooled gelatine and blend until combined.
  • Chill mixture until consistency of egg white.
  • When thickened, lightly whip at low speed whilst gradually adding canned milk.
  • Beat at high speed until mixture doubles in volume.
  • Pour mixture over biscuit base and grate extra chocolate over the top.
  • Chill for 4-5 hours.

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