Background
These individual no bake mint chocolate cheesecakes are prefer for spring and summer dinner parties. They are light and zingy, not too sweet and can easily be made gluten-free, just use suitable cookies. For a vegan version you can try using plant-based ingredient.
Ingredients
- 30gΒ chocolate cookies (can be gluten-free)
- 30gΒ unsalted butter, melted
- 50gΒ white chocolate (good quality)
- 25g mint leaves
- 250gΒ soft cheese, like Philadelphia
- 50gΒ icing sugar
- 150 mlΒ double cream
Instructions
- Grease 4 round cake rings or ramekins.
- Put the cookies in a bowl and crush them with a pestle or a rolling pin until you get fine crumbs. Pour the melted butter over the crumbs and mix well.
- Spoon this mixture into the prepared rings (placed on a tray) or ramekins and rest them in the fridge.
- Finely chop the chocolate, set aside.
- Pour some boiling water in a small bowl. Add the mint and soak for a minute. Rinse with cold water, then squeeze out the water through a fine sieve, first using a spoon, then your hand.
- Put the mint, soft cheese and icing sugar in a small food processor. Pulse for a couple of minutes until well combined.
- In a mixing bowl, whisk the double cream until soft peaks form.
- Fold in the cheese mixture, then the chopped chocolate.
- Divide this mixture evenly between the rings - then chill for at least 4 hours or overnight.
- Carefully remove the rings, then serve, garnished with some mint leaves.
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Categories
- Meal Type: - Biscuits & Cookies - Cakes - Dessert - Dinner - Everyday - Quick & Easy - Seasonal
- Cuisines: - British
- Occasions: - Afternoon Tea - Anniversaries - Dinner Party - Easter - Mothers Day - Parties - Sunday Lunch - Valentine's Day
- Ingredients: - Chocolate - Dairy
- Health and Diet: - Gluten Free - Nut Free
- Skill Levels: - Easy
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