This silky dessert is super easy and the combination of mint and dark chocolate is a great way to finish the night. You can whip it up in 20 minutes earlier in the day so it is great for entertaining. This dessert can be served as a large cake (pictured below), in large muffin tins or deconstructed in cool jars.
- 1 x 200g packet choc mint biscuits
- 1/2 packet superwine biscuits
- 75g butter, softened
- 150g dark chocolate (use either 50% or 72% depending on your preference)
- ½ cup cream, lightly whipped
- ¼ cup cream, liquid
- 250g cream cheese, at room temperature
- Extra grated and melted chocolate, to garnish
- Extra whipped cream, to serve
- Mint leaves, to garnish
Place both types of biscuits in a food processor and process to a very fine crumb (you can also smash the biscuits in a bag with a rolling pin if you don’t have a food processor). Add the butter and process until well combined. Tip the crumbs into a large tart tin (or large muffin tins) and press into the base and up the sides to form a shell. Refrigerate to set.
Using an electric beater to lightly whip 1/2 cup of the cream, set aside. Using another bowl beat the cream cheese until fluffy and well mixed.
Place the broken up chocolate and the ¼ cup liquid cream in a heatproof bowl over a saucepan of barely simmering water and heat until just melted, stirring every now and then. Cool slightly, then add a spoonful at a time to the cream cheese mixture, beating well after each addition. Beat in the whipped cream. Spoon the mixture into the biscuit bases and smooth out the tops a little. Refrigerate for at least an hour, or until needed.
When you’re ready to serve your cheesecakes, carefully remove them from the tins and place on serving plates or a serving tray. Spoon a dollop of whipped cream on top, sprinkle over the grated chocolate and drizzle over the melted chocolate. Garnish with mint leaves.
This recipe was adapted from Chelsea Winter’s Dark Chocolate Mint Cheesecake.