Mint Chocolate Cheesecake
Indulge in the refreshing richness of this Mint Chocolate Cheesecake recipe. With a velvety Mascarpone filling infused with mint chocolate goodness and a buttery chocolate digestive base, each bite offers a delightful blend of flavors and textures. Topped with crushed Aero mint chocolates for an extra pop of flavor and a hint of decadence, this no-bake cheesecake is a luscious treat that will impress your taste buds and guests alike.Serve up a slice of this mint chocolate cheesecake for a delightful and indulgent dessert experience.
— Constant Cookbook
Ingredients
- For the base:
- 16 milk chocolate digestives
- 50g of butter
- For the Top:
- 750g Mascarpone
- 3 tbsp of Icing Sugar
- 5 tbsp of Mint chocolate drinking powder (I used Options)
- 1 tbsp of coca powder
- 1/2 a bar of Mint Aero- Crushed
- For Decoration:
- Crushed Aero or other Mint chocolates i.e. After Eights.
Instructions
- Line a springform tin and grease.
- Melt the butter in a pan.
- Crush the Milk Chocolate Digestives and add to the melted Butter. Stir until the mixture has been coated by the Butter and the Chocolate has melted.
- Add the Digestive mixture to the tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.
- In a large bowl add the Mascarpone, Icing sugar, the Mint Chocolate and the Coca powder and stir till the mixture is even. Add the crushed Aero bits so they are even throughout the mixture.
- Add the Mascarpone mixture to the tin, making sure the top is even. Decorate with Mint Chocolates i.e. more crushed Aeros, After Eights or melted chocolate.
- Place in the fridge to set and chill.
Yield
Serves 10
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