So, today, 3oth of July is National Cheesecake Day. No, I am kidding you not and I did not make this up. But whoever declared today as such, why, thank you very much! Another good reason ( read – “excuse” ) to have a slice or two of this decadent dessert.
Cheesecake is my first “dessert love”. The very first fancy treat I made was the no-bake blueberry cheesecake. Have loved it since my teen years that I have tried countless recipes – from no-bake to baked ones to satisfy my cheesecake love. I even accepted a challenge from a chef friend to come up with a vegan recipe – no wheat, no dairy, no egg, which turned out not bad at all. So, with all these recipes I have, which one did I make for this special cheesecake lovers day? The easy-peasy no-bake after-dinner mint cheesecake. Have this after your mains and you will be treating yourself to a delightful gastronomical experience of chocolate and burst of mint flavours.
I made a few changes to the recipe I always use. I omitted the peppermint essence, which you add to the cream cheese and chocolate mixture. Instead, I used Lindt Sublime Mint Dark Chocolate. The mint coulis is just enough to give that hint of mint flavour. I also made a cheesecake biscuit base, not pressed but just spooned at the base to add some texture. To be honest, I was not quite sure whether the new recipe will taste as good as the original one. But when after finishing a pot serve, my son said “This is so good. Can I have some more?” … I believe I did a good job! And seriously, who doesn’t love a good cheesecake?
- 100g sweet biscuits
- 60g butter, melted
- 250g cream cheese, softened
- 100g Lindt Sublime Mint Dark Chocolate
- 1 cup whipped cream
- 1/3 cup caster sugar
- 35g peppermint crisp bar, crushed
- fresh mint leaves, to garnish
- Process biscuits in a food processor until you get a coarse crumb texture. Alternatively, place biscuits in plastic bag and crush with rolling pin.
- Mix biscuit crumbs and melted butter together. Spoon the mixture equally into six small ramekins or stemless glass. Keep in the refrigerator until required.
- Gently melt chocolate over very low heat on stove top. Remove from heat and let cool.
- With an electric mixer, beat together cream cheese and sugar until well blended. Stir in whipped cream.
- Add melted chocolate into cream cheese mixture. Using a chopstick ( or any pointed object you have available in the kitchen), mix chocolate and cream cheese mixture creating swirls.
- Spoon cheesecake mixture among ramekins.
- Sprinkle peppermint crisp on top. Garnish with fresh mint leaves.
- Chill in the fridge for 30 minutes.