Ultimate Choc-Mint Cheesecake

This Choc-Mint Cheesecake combo is a decadent dessert for mint lovers. An easy to make no-bake cheesecake that looks good and is absolutely delish 💚😋

Ingredients:

125g plain chocolate biscuits
60g unsalted butter, melted
3 tsp gelatine
2 x 170g pkt Nestle KitKat Dark With Tasmanian Mint
2 x 170g pkt Nestle KitKat Mint Choc Chip
375ml (1 1/2 cups) thickened cream, plus 300ml, extra
500g cream cheese, at room temperature, chopped
140g (2/3 cup) caster sugar
200g dark chocolate, melted
1-2 tsp peppermint extract, to taste
1/4 tsp green liquid food colouring
1 tbsp icing sugar mixture
2 x 45g bar Nestle KitKat Chunky Aero Mint, to decorate
1/2 x 185g pkt Darrell Lea Minty Crunchy Chocolate Balls, to decorate

Method:

Step 1

Grease and line a 20cm (base size) springform pan. Place biscuits in a food processor and process until finely crushed. Transfer to a bowl. Add butter. Stir until well combined. Press into the base of the prepared pan. Place in the fridge for 20 minutes or until firm.
Step 2

Place 2 tbsp water in a small microwave-safe bowl. Sprinkle with 1 tsp of the gelatine and stir until combined. Microwave for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves.
Step 3

Trim the mint and choc chip KitKat fingers to 6cm lengths. Arrange upright, alternating colours, around the side of the pan. (Save remaining KitKat for another use).
Step 4

Use electric beaters to beat the cream in a bowl until soft peaks form. In a separate bowl, use clean electric beaters to beat the cream cheese and sugar until smooth. Use a spatula to gently fold the whipped cream through the cream cheese mixture until just combined.
Step 5

Divide mixture between 2 bowls. Use electric beaters to beat the cooled gelatine mixture into one bowl. Add the dark chocolate to the same bowl. Use a spatula and gently fold the chocolate through the creamy cheese mixture until well combined. Spread mixture evenly over biscuit base. Smooth the surface. Place in the fridge for 30 minutes to set.
Step 6

Meanwhile, place 2 tbsp water in a small microwave-safe bowl. Sprinkle with the remaining gelatine. Microwave for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves.
Step 7

Use electric beaters to beat the gelatine into the remaining cream mixture. Add the peppermint extract. Add the food colouring to tint green and beat until well combined. Spread mixture evenly over chocolate mixture in the pan. Smooth the surface. Place in the fridge for 3 hours or until set.
Step 8

Use electric beaters to beat the icing sugar and extra thickened cream in a bowl until firm peaks form. Transfer cheesecake to a serving plate. Top the cheesecake with the whipped cream and decorate with the KitKat Chunky and chocolate balls.