This no bake peppermint cheesecake is made with everyone’s favourite biscuits, the iconic ‘Mint Slice’ biscuit.
Taking just 20 minutes to prepare, this easy dessert is perfect for parties, celebrations and family gatherings!
With a rich chocolate biscuit base topped with a peppermint white chocolate filling, this peppermint cheesecake is sure to impress, but is the easiest dessert to make!
With Mint Slice biscuits throughout the cheesecake – in the base, cheesecake filling AND used to decorate the cheesecake – this indulgent chocolate mint no-bake cheesecake recipe is perfect for parties, Christmas, and family gatherings.
If you (like me!) LOVE the flavour combo of peppermint and chocolate, you MUST check out my peppermint chocolate slice, peppermint slice, Peppermint Crisp Tim Tam balls, baked chocolate mint slice and no-bake chocolate mint slice. They are all SO simple to make, but pack that classic chocolate and mint pairing into every bite!
Why You’re Going To Love This Recipe
- Quick and easy recipe – this stunning cheesecake takes just 20 minutes to prepare! The hardest part is waiting for it to chill!
- No bake – there is no need to turn the oven on with this no bake cheesecake recipe.
- Make ahead – Mint Slice peppermint cheesecake is best made a day ahead, perfect for avoiding the last minute rush when entertaining!
- Feeds a crowd – this cheesecake is rich so only small servings are needed, making it perfect for parties and celebrations.
- Conventional and Thermomix – instructions for both methods are written in the recipe card at the end of the post.
What You Need
This chocolate peppermint cheesecake recipe is made with easy to find ingredients – many of which you probably already have in your kitchen!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Arnott’s Choc Ripple biscuits – can be substituted with any plain chocolate biscuit.
- Arnott’s Mint Slice biscuits – an iconic Australian biscuit with a crunchy base, creamy peppermint filling coated in dark chocolate.
- Butter – you can use either salted butter or unsalted butter in this recipe.
- Cream – use full-fat thickened, heavy or whipping cream.
- White chocolate – choose a good quality white chocolate like Nestle or Cadbury.
- Gelatine powder – dissolved in boiling water. Gelatine ensures that the cheesecake sets and hold its shape when served.
- Cream cheese – use block cream cheese, not spreadable cream cheese. I recommend that you use full-fat cream cheese for the best results. Make sure it is softened before using.
- Caster sugar – also known as superfine sugar. This fine sugar dissolves easily when combined with the cream cheese, ensuring the cheesecake has a smooth and creamy texture.
- Green food colouring – for that striking ‘mint green’ colour.
- Peppermint essence – this adds an extra layer of peppermint flavour to the cheesecake filling.
- Grated dark chocolate and extra Mint Slice biscuits – to decorate.
Equipment Required
You don’t need any fancy equipment to make this Mint Slice peppermint cheesecake recipe, just:
- 23 cm (9 inch) springform tin – greased and lined with baking paper.
- Food processor and microwave or Thermomix.
Step By Step Instructions
This no bake peppermint cheesecake may look complicated, but it is actually very easy to make! Just crush, mix and chill.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Make The Cheesecake Base
Grease and line a spring-form pan with baking paper and set aside.
Finely crush the Choc Ripple biscuits and Mint Slice biscuits in a food processor then tip in to a bowl. Pour in the melted butter and mix until well combined.
Press the mixture firmly into the base of the lined spring-form pan and place into the fridge.
Step 2 – Whip Cream
Whip the cream and set aside.
Step 3 – Melt The White Chocolate And Dissolve Gelatine
Melt the white chocolate in a microwave, then set aside to cool slightly.
Sprinkle the gelatine over the boiling water and stir until dissolved. Allow to cool.
Step 4 – Beat Cream Cheese Mixture
In a separate bowl, beat the cream cheese, caster sugar, green food colouring and peppermint essence until smooth and creamy. Make sure the green food colouring is evenly dispersed.
Step 5 – Add Cooled Gelatine And Melted Chocolate
Add the cooled, dissolved gelatine and the melted white chocolate to the cream cheese mixture and beat until well combined.
Step 6 – Add Whipped Cream And Broken Biscuits
Add the cream to the mixture together with broken Mint Slice biscuits.
Gently fold through to combine the filling.
Step 7 – Spoon The Cheesecake Filling Over Base
Spoon the mixture over the chilled cheesecake base. Spread out evenly with a spoon.
Step 8 – Chill
Place the cheesecake into the fridge to set for a minimum of 4 hours. Tip: for best results, leave in the fridge overnight before cutting.
Decorate the cheesecake with grated chocolate and extra Mint Slice biscuits prior to serving.
Expert Tips
- Use a spring-form tin (with a removable bottom) so that you can easily remove the cheesecake from the tin. When you are ready to serve, carefully run a knife along the sides and gently remove the base before sliding the cheesecake onto a serving plate.
- Make sure your ingredients are at room temperature for a smooth and creamy filling with no lumps.
- Don’t use ‘light’ cream cheese or ‘light’ cream, as the filling won’t set properly, use full-fat products for best results.
- If you don’t have a food processor to crush the biscuits for the base, place the biscuits in a sealable bag and crush them with a rolling pin.
- Chill the cheesecake for a minimum of 4 hours, to allow it to set into sliceable sections. For best results, make it the day before and keep it in the fridge overnight.
FAQs
Absolutely! Allow the cheesecake to set fully in the fridge before slicing (or freeze it whole). Wrap the individual serves or whole cheesecake and store it in an airtight container in the freezer for up to 3 months.
To thaw, leave it in the fridge overnight, or on the counter for 1-2 hours (individual slices) until thawed, then decorate prior to serving.
Not at all – you can easily omit the green food colouring if you prefer.
Store the cheesecake in an airtight container in the fridge for up to 4-5 days.
For more delicious cheesecakes that don’t require the oven to be turned on, have a look at these other popular no-bake cheesecake recipes:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
No Bake ‘Mint Slice’ Peppermint Cheesecake
Our No Bake ‘Mint Slice’ Peppermint Cheesecake is made using everyone’s favourite iconic peppermint chocolate biscuits!
Print Pin RateServings: 16 serves
Calories: 390kcal
Prevent your screen from going dark
Instructions
Conventional Method
To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Finely crush the Choc Ripple and Mint Slice biscuits in a food processor and place into a bowl.
Add the melted butter and mix until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream and set aside.
Melt the white chocolate in a microwave at 50% power in 30 second bursts, and then set aside to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, caster sugar, green food colouring and peppermint essence until smooth, creamy and the colour is evenly dispersed.
Add the cooled, dissolved gelatine and the melted white chocolate to the mix and beat until well combined.
Fold through the whipped cream and the broken Mint Slice biscuits.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with grated chocolate and extra Mint Slice biscuits.
Thermomix Method
To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
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.
Press the mixture firmly into the base of the pan and place into the fridge.
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.
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.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
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.
Add the cooled, dissolved gelatine and the melted white chocolate and mix for 30 seconds on Speed 5.
Fold through the whipped cream and broken Mint Slice biscuits with the spatula.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with grated chocolate and extra Mint Slice biscuits.
Notes
- Arnott’s Choc Ripple Biscuits – can be substituted with any plain chocolate biscuit.
- Arnott’s Mint Slice Biscuits – an iconic Australian biscuit with a crunchy base, creamy peppermint filling coated in dark chocolate.
- Make sure your ingredients are at room temperature for a smooth and creamy filling with no lumps.
- Don’t use ‘light’ cream cheese or ‘light’ cream, as the filling won’t set properly, use full-fat products for best results.
- Use a spring-form tin (with a removable bottom) so that you can easily remove the cheesecake from the tin. When you are ready to serve, carefully run a knife along the sides and gently remove the base before sliding the cheesecake onto a serving plate.
- If you don’t have a food processor to crush the biscuits for the base, place the biscuits in a sealable bag and crush them with a rolling pin.
- Chill the cheesecake for a minimum of 4 hours, to allow it to set into sliceable sections. For best results, make it the day before and keep it in the fridge overnight.
- Storing – store cheesecake in an airtight container in the fridge for 4-5 days.
- Freezing – allow the cheesecake to set fully in the fridge before slicing (or freeze it whole). Wrap the individual serves or whole cheesecake and store it in an airtight container in the freezer for up to 3 months. To thaw, leave it in the fridge overnight, or on the counter for 1-2 hours (individual slices) until thawed, then decorate prior to serving.
Nutrition
Calories: 390kcal | Carbohydrates: 30g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 255mg | Potassium: 126mg | Fiber: 1g | Sugar: 24g | Vitamin A: 841IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg
Source link