Peppermint swirl cheesecake slice recipe

Name: Peppermint swirl cheesecake slice recipe
Prep time: 4 h 50 min
Total time: 4 h 50 min
Ingredients: 2 x 200g packets mint slice biscuits; 75g butter, melted, cooled; 4 gelatine sheets; 750g cream cheese, at room temperature; 1/2 cup caster sugar; 300ml thickened cream; 1/2 teaspoon peppermint essence; Green gel food colouring; Peppermint Crisp chocolate bars, chopped, to decorate; Small fresh mint leaves, to decorate; 100g dark chocolate; 1/4 cup thickened cream

7 steps

Prep:4h 50min

With a Mint Slice biscuit base, creamy cheesecake layer and a topping of Peppermint Crisps, this no-bake slice is impossible to resist.

Updated at: Thu, 17 Aug 2023 13:52:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories368 kcal (18%)

Total Fat28.8 g (41%)

Carbs24.5 g (9%)

Sugars19.1 g (21%)

Protein4.8 g (10%)

Sodium166.2 mg (8%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

2 x 200gmint slice biscuits

75gbutter

½ cupcaster sugar

300mlthickened cream

½ teaspoonpeppermint essence

green gel food colouring

Peppermint Crisp chocolate bars

chopped, to decorate

fresh mint leaves

small, to decorate

100gdark chocolate

¼ cupthickened cream

Instructions

Step 1

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

Step 2

Place biscuits in a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate while preparing topping.

Step 3

Make Chocolate Sauce: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, until melted and smooth. Set aside for 20 minutes to cool.

Step 4

Meanwhile, place gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.

Step 5

Using an electric mixer, beat cream cheese and sugar together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream. Beat until well combined. Beat in essence and enough food colouring to tint mixture green.

Step 6

Spoon mixture over prepared base. Level top with a spatula. Drizzle chocolate sauce over cheesecake (sauce will be quite thick). Run a butterknife through cheesecake mixture to create a marbled effect. Refrigerate for at least 4 hours or overnight, until set.

Step 7

Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Serve slice topped with Peppermint Crisp and mint leaves.

View on taste.com.au

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