Chocolate mint cheesecake
This dark chocolate and peppermint cheesecake recipe is to die for – mint and dark chocolate is already a match made in heaven, but add in the silky richness of cream cheese and it takes everything to a whole new level. If you don’t have tart cases, you can either make it as one big cheesecake, or use a muffin pan to make mini-cheesecakes. Just pop a strip of baking paper in each tin so you can easily remove the cheesecakes at the end by lifting up each end of the paper. For less mint flavour, just use plain chocolate biscuits for the base instead of the mint choc ones.
Ingredients
1 x 200-250g packet choc mint biscuits (or plain)
50g butter, softened
150g dark chocolate
1/2 tsp pure peppermint essence
½ cup cream, lightly whipped
¼ cup cream, liquid
250g cream cheese
Extra grated and melted chocolate, to garnish
Extra whipped cream, to serve
Mint leaves, to garnish
Method
Place the biscuits in a food processor and process to a very fine crumb (you can also smash the biscuits in a bag with a rolling pin if you don’t’ have a food processor). Add the butter and process until well combined. Tip the crumbs into 4-6 small tart tins (or use a muffin pan) and using your fingers, press into the base and up the sides to form a shell. Refrigerate to set.
Using an electric beater (or a non-electric one and lots of elbow grease), beat the cream cheese until fluffy and well mixed.
Place the broken up chocolate, peppermint essence and the ¼ cup liquid cream in a heatproof bowl over a saucepan of barely simmering water and heat until just melted, stirring every now and then. Cool slightly, then add a spoonful at a time to the cream cheese mixture, beating well after each addition. Beat in the whipped cream. Spoon the mixture into the biscuit bases and smooth out the tops a little. Refrigerate for at least an hour, or until needed.
When you’re ready to serve your cheesecakes, carefully remove them from the tins and place on serving plates or a serving tray. Spoon a dollop of whipped cream on top, sprinkle over the grated chocolate and drizzle over the melted chocolate. Garnish with mint leaves.
Hello, just wondering if this dessert can be frozen?
Thanks!
Just thinking about making a chocolate tart with freeze dried raspberries on top. Could you use Tim tams as the base? Or would you recommend another biscuit to use in the base? Many thanks :)
Hi Chelsea, I want to make this as a large version this weekend, should I double the mixture? Compared to your white choc berrry cheesecake the quantities seem small in this recipe
Hi Chelsea,
We are looking at making these for Xmas day, just wondered what size mini tart tins you used for this quantity of ingredients? I have some 12cm and some 9cm diameter ones.
Also I made your sweet and sour chicken last night we had it with soba noodles and broccoli it was soooo delicious and the batter was lovely and light.
Can this be frozen?
Hi Chelsea, if I used plain biscuits could I use another flavoured essence with the dark chocolate? I’m thinking of raspberry. Thanks!
I made this over the weekend…OMG it was delicious!! I used choc mint biscuits which worked fine for the base, I made it in a 20cm cake tin. I got a bag of small mini Whittakers peppermint dark chocolate bars which worked out well, the two left over bars used for grating over the top before serving. A little whipped cream on the side was a lovely match. Will be adding this to my favourites
I want to make this for a dinner party but want to put it in round moulds. Would the cream cheese mixture set firm enough to hold its shape and not flop down?
Yes it will be fine :)
I tried this last night, but i used 72% dark chocolate instead… it was far too dark for my liking… I will definitely try it again with a less dark chocolate. So super easy!! :)
Hi Chelsea, Just wondering if I can make thesr the night before? These look so delish. Im going to make these for my 30th this weekend :)
Yes you can Melody!
Just tried this recipe, delish! So easy to follow directions and a great outcome! Pretty rich, luckily for my workmates…they’ll get some samples tomorrow! :)
What a great recipe! I used different biscuits for the base but should have stuck with the ones in the recipe. Delicious filling!
Hi Chelsea, You are so cool for sharing your yummy recipes for free! I was just wondering if you use a firm cream cheese like a block of Philly or a tub or cream cheese like Anchor. Also will it work okay with a low fat cream cheese?
Many thanks!
Hi Sara, I normally use Anchor, and I never use the lite cream cheese as they normally put in other nasties to give it the texture and appearance of the regular kind – but it’s up to you!
Hi Chelsea this looks delicious! I am going to try make this tomorrow night for my work Xmas do however can you just clarifiy if for teh base it would be ok to use soemthing like Griffons Choc Mint Biscuits or if there is a particular brand/type you would use? I’m just not sure how it would go since they have that mint creme in them.
Thanks a bunch, your recipes are delicious! :)
Hi Chelsea,
Can this be made the day before?
Thanks!
Yes they can!
Hi Chelsea, took this dessert to friends the other night and it was a huge hit. I made it in a large tart tin and it was quick and simple to make. This will definitely be one I make again and again. Thanks.
Thanks heaps Chelsea, love your recipes and directions. Also, here’s a query, hope it’s OK to ask, when / if time permits would you be able to post a recipe on your web site with your take on 1.) apple crumble and 2.) pineapple upside down cake? It would be fun to see any new twist you’d recommend adding to update these favorites!
Hi Jasmine, thanks for the feedback! Those both sound great, I shall make a note to give those ones a go in the future and post them on my site! x
Can you recommend some biscuits to use please? The only choc mint ones I can find are those with a creamy filling. They don’t make a good cheesecake base (as I’ve found out!)
Hi Annalie, I find you can use something like Ernest Adams triple choc cookies and they work well – you could add a few drops of peppermint essence too?
Hi Chelsea
So it doesn’t work with Mint Slice biscuits as the base? I was thinking this would be amazing!
Thanks, Nat
Yes it does, that’s what I used!
Hi, cant seem to find the peppermint sante bars, not sure what is in them but the mini peppermint from whittakers should be the same I think as there is no fondant inthem?
Hi Kelsey, yes as long as there is no filling they should work fine!
These look delicious. Instead of using small tart tins, could you just use a large tart tin instead?
Yes you could, no worries!
These look divine but is there a substitute for the cream? I’m severely lactose intolerant so couldn’t eat these sadly!
These peppermint choc cheesecakes look amazing! cant wait to make them :)
Looks delicious! I have two little boys who love anything minty and chocolate, will give it a go this weekend