No Bake Mint Chocolate Chip Cheesecake
This no bake mint chocolate chip cheesecake tastes just like mint chocolate chip ice cream. Delicious, decadent and creamy tasting you will not be disappointed!
Servings 8
Calories 487kcal
Equipment
Ingredients
- 200 g Chocolate Bourbon biscuits
- 100 g unsalted butter
- 300 ml reduced fat double cream
- 300 g reduced fat cream cheese
- 120 g icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¾ teaspoon green food colouring
- 200 g dark chocolate chips
Instructions
- Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor.
- Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all of the melted butter.
- Grease a round loose bottom 20cm cake tin, and place a piece of greaseproof paper around the bottom so it overlaps slightly and goes up the side of the tin for about 1cm.
- Empty the biscuit butter mixture into the cake tin, and press down ensuring all the base is covered evenly with the mixture. Then pop into the fridge for at least one hour.
- Either using a hand whisk or in a stand mixer beat the cream until stiff, then gently fold in the cream cheese, icing sugar, vanilla extract, peppermint extract, green food colouring and 90g of the chocolate chips.
- Spoon the entire cheesecake mixture on top of the biscuit base and chill for at least 6 – 8 hours, or best overnight if you can.
- Decorate with the remaining chocolate chips prior to serving. And carefully remove from the tin to a plate sliding off the greaseproof paper.
Nutrition
Calories: 487kcal | Carbohydrates: 43.5g | Protein: 4.4g | Fat: 35.1g | Saturated Fat: 19.9g | Cholesterol: 74.1mg | Sodium: 225.3mg | Fiber: 1.9g | Sugar: 30g | Vitamin A: 1300IU | Calcium: 100mg | Iron: 1.6mg