Name: No bake mint chocolate cheesecake
Prep time: 20 min
Total time: 20 min
Ingredients: 30g chocolate cookies (can be gluten-free); 30g unsalted butter, melted; 50g white chocolate (good quality); 25g mint leaves; 250g soft cheese, like Philadelphia; 50g icing sugar; 150 ml double cream

No bake mint chocolate cheesecake

21 May 2022

by Dinna

Prep Time

20 minutes

Total Time

20 minutes

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

30g chocolate cookies (can be gluten-free)
30g unsalted butter, melted
50g white chocolate (good quality)
25g mint leaves
250g soft cheese, like Philadelphia
50g icing sugar
150 ml 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.