No Bake 'Mint Slice' Peppermint Cheesecake

A half eaten piece of peppermint cheesecake with a packet of Mint Slice biscuits in the background.

No Bake 'Mint Slice' Peppermint Cheesecake

Our No Bake 'Mint Slice' Peppermint Cheesecake is made using everyone's favourite iconic peppermint chocolate biscuits!

5 from 1 vote

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 20

Cook Time: 0

Chilling time: 4

Total Time: 4 20

Servings: serves

Calories: 390kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Beaters, stand-mixer or Thermomix
Food processor or Thermomix
Microwave or Thermomix

Ingredients

250 g Arnott's Choc Ripple biscuits or plain sweet chocolate biscuits
100 g Arnott's Mint Slice biscuits
125 g butter melted
240 g (1 cup) cream thickened or whipping cream, full-fat
200 g white chocolate
2 tsp gelatine dissolved in ¼ cup boiling water, cooled
500 g cream cheese full-fat, softened to room temperature
150 g (¾ cup) caster sugar superfine
1-2 drops green food colouring
½ tsp peppermint essence
100 g Arnott's Mint Slice biscuits broken into chunks
grated dark chocolate and extra Mint Slice biscuits to decorate

Instructions

Conventional Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Finely crush the Choc Ripple and Mint Slice biscuits in a food processor and place into a bowl.
Add the melted butter and mix until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream and set aside.
Melt the white chocolate in a microwave at 50% power in 30 second bursts, and then set aside to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, caster sugar, green food colouring and peppermint essence until smooth, creamy and the colour is evenly dispersed.
Add the cooled, dissolved gelatine and the melted white chocolate to the mix and beat until well combined.
Fold through the whipped cream and the broken Mint Slice biscuits.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with grated chocolate and extra Mint Slice biscuits.

Thermomix Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the Choc Ripple and Mint Slice biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Place the white chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, caster sugar, green food colouring and peppermint essence in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine and the melted white chocolate and mix for 30 seconds on Speed 5.
Fold through the whipped cream and broken Mint Slice biscuits with the spatula.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with grated chocolate and extra Mint Slice biscuits.

Notes

RECIPE NOTES & TIPS

INGREDIENTS

Arnott's Choc Ripple Biscuits - can be substituted with any plain chocolate biscuit.
Arnott's Mint Slice Biscuits - an iconic Australian biscuit with a crunchy base, creamy peppermint filling coated in dark chocolate.
Make sure your ingredients are at room temperature for a smooth and creamy filling with no lumps.
Don’t use 'light' cream cheese or 'light' cream, as the filling won’t set properly, use full-fat products for best results.

OTHER TIPS:

Use a spring-form tin (with a removable bottom) so that you can easily remove the cheesecake from the tin. When you are ready to serve, carefully run a knife along the sides and gently remove the base before sliding the cheesecake onto a serving plate.
If you don't have a food processor to crush the biscuits for the base, place the biscuits in a sealable bag and crush them with a rolling pin.
Chill the cheesecake for a minimum of 4 hours, to allow it to set into sliceable sections. For best results, make it the day before and keep it in the fridge overnight.
Storing - store cheesecake in an airtight container in the fridge for 4-5 days.
Freezing - allow the cheesecake to set fully in the fridge before slicing (or freeze it whole). Wrap the individual serves or whole cheesecake and store it in an airtight container in the freezer for up to 3 months. To thaw, leave it in the fridge overnight, or on the counter for 1-2 hours (individual slices) until thawed, then decorate prior to serving.

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