Mint Chocolate Cheesecake is a spectacular and incredibly indulgent no-bake dessert, a summery twist on the classic New York cheesecake. It features a crunchy cocoa and butter cookie crust, topped with a creamy filling made with cream cheese, whipped cream, gelatin, and mint syrup.
After resting in the refrigerator, simply garnish the surface with chopped dark chocolate and a few fresh mint leaves: the result is a dessert with a delicately refreshing flavor, perfect to serve at the end of a meal during a convivial dinner, but also to enjoy as a snack.
Ingredients
How to Make Mint Chocolate Cheesecake
To make the mint and chocolate cheesecake, start with the crust: place the biscuits in a blender and blend until finely ground, then transfer them to a bowl and add the melted, cooled butter. Mix everything together with a spoon until smooth.
To make the mint and chocolate cheesecake, start with the crust: place the biscuits in a blender and blend until finely ground, then transfer them to a bowl and add the melted, cooled butter. Mix everything together with a spoon until smooth.
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Line a 22cm diameter springform pan with cling film, then spread the biscuit mixture over the base and compact it with the back of a spoon.
Line a 22cm diameter springform pan with cling film, then spread the biscuit mixture over the base and compact it with the back of a spoon.
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Soak the gelatin in cold water for about 10 minutes. After this time, squeeze the gelatin well and transfer it to a saucepan with the warm, but not boiling, milk. Mix well until the gelatin has dissolved and set aside.
Soak the gelatin in cold water for about 10 minutes. After this time, squeeze the gelatin well and transfer it to a saucepan with the warm, but not boiling, milk. Mix well until the gelatin has dissolved and set aside.
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Whip the cream with an electric mixer, then combine the cream cheese and two tablespoons of whipped cream in a large bowl. Drizzle in the mint syrup, mixing everything together with a spoon.
Whip the cream with an electric mixer, then combine the cream cheese and two tablespoons of whipped cream in a large bowl. Drizzle in the mint syrup, mixing everything together with a spoon.
Pour the milk and gelatin mixture and incorporate it into the mixture.
Pour the milk and gelatin mixture and incorporate it into the mixture.
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Finally, add the rest of the whipped cream and mix with delicate movements from bottom to top.
Finally, add the rest of the whipped cream and mix with delicate movements from bottom to top.
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Take the biscuit base and cover it with the prepared mixture, leveling the surface well with the spatula. Finally, place the cheesecake in the refrigerator for 2 hours.
Take the biscuit base and cover it with the prepared mixture, leveling the surface well with the spatula. Finally, place the cheesecake in the refrigerator for 2 hours.
Before serving, chop the dark chocolate, then carefully unmold the cake, removing the cling film and transferring it to a serving plate. Finally, decorate the surface with chopped chocolate and fresh mint leaves.
Before serving, chop the dark chocolate, then carefully unmold the cake, removing the cling film and transferring it to a serving plate. Finally, decorate the surface with chopped chocolate and fresh mint leaves.
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The mint and chocolate cheesecake is ready: bring it to the table and enjoy it!
The mint and chocolate cheesecake is ready: bring it to the table and enjoy it!
Mint Chocolate Cheesecake Variations
You can replace the cocoa biscuits with classic digestive biscuits, pulverizing them in a blender or placing them in a plastic bag and gently pounding them with a rolling pin. Instead of cream cheese, you can use mascarpone, ricotta, or, for a lighter but equally tasty version, 2% fat Greek yogurt.
How to Store Any Leftovers
The mint and chocolate cheesecake can be stored in the refrigerator, tightly closed in an airtight container, for up to 2-3 days.
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