Mint Choc Cheesecake

Refreshing minty choc cheesecake. Dark choc and mint buttery biscuit base, with a rich creamy mint choc cheesecake filling
mint choc cheesecake

A refreshing and sweet Mint Choc Cheesecake. This makes for a great GD-friendly Christmas dessert, tweaking the mint chocolates for your favourites such as After Eights, Matchmakers, or after dinner mint chocolates.

Here I’ve used a combination of Aldi Moser Roth dark mint chocolate throughout the cheesecake filling, with Aero Mint bubbles and After Eights for the topping.

Due to the additional chocolate added to this cheesecake, it is advisable to pair this cheesecake with additional cream and/or nuts

When I saw Nairn’s had launched a new flavour of oat biscuits, I knew straight away that I had to make this version of my much loved GD UK cheesecake recipe.

I purchased my Nairn’s Dark Chocolate & Mint Oat Biscuits in my local Aldi, but according to the Nairn’s website, they are also available in Lidl and the gluten-free version (biscuit breaks) available in Sainsbury’s. If you cannot find the Nairn’s Dark Choc & Mint flavour biscuits, you can substitute these for the choc chip Nairn’s biscuits, normal digestive biscuits, or hobnobs and add a touch of peppermint flavouring.

mint choc cheesecake

Mint Choc Cheesecake

Refreshing minty choc cheesecake. Dark choc and mint buttery biscuit base, with a rich creamy mint choc cheesecake filling
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Course: Desserts, Snacks
Cuisine: American, British
Diet: Diabetic, Vegetarian
Keyword: cheesecake, mint, no-bake cheesecake
Free or Membership Recipe: Free Recipe
Free from: coconut, nuts
Prep Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 561kcal
Author: Jo Paterson

Equipment

  • 20cm springform cake pan
  • Hand or electric whisk

Ingredients

For the cheesecake base

  • 200 grams Nairns Dark Chocolate & Mint Oat Biscuits
  • 2 tbsp cocoa powder
  • 60 grams butter melted

For the cheesecake filling

  • 400 grams cream cheese
  • 250 grams mascarpone
  • 400 ml double cream
  • 2 tbsp xylitol or erythritol sweetener
  • 50 grams mint dark chocolate finely chopped
  • tsp peppermint extract
  • a few drops green food colouring (optional)

Ideas for decorating (all optional)

  • 200 ml double cream whipped
  • a few drops green food colouring
  • 5 whole After Eights or Aero mint bubbles cut or crushed
  • 50 grams mint dark chocolate melted
  • a few whole fresh mint leaves

Instructions

  • Start by lifting the cream cheese, mascarpone and double cream out of the fridge to warm up slightly whilst making the biscuit base

For the Cheesecake Base

  • To create a large stand-alone cheesecake, line the base of a 20cm springform cake pan with baking paper
  • Crush the biscuits to a fine crumb, add the cocoa, mix, then pour over the melted butter. Stir to coat the biscuit crumb to create a 'sand-like' texture
  • Press the biscuit crumb into the pan and level to ensure the base is an even thickness
  • NOTE: Do not press too hard, otherwise the base will become too solid after cooling. It should just hold together
    Then place the base into the refrigerator to cool whilst preparing the cheesecake filling

For the Cheesecake Filling

  • Add the cream cheese and mascarpone cheese to a large bowl and whisk until smooth
  • Pour the double cream into a separate bowl and whisk until it thickens to soft peaks (do not overwhisk or the cream will split. This is much easier to control by using a hand whisk, but does take a little time and lots of whisking!)
  • Add the double cream to the cheese mix and fold through until fully combined
  • Add peppermint extract and finely chopped dark chocolate pieces, stir, then add sweetener to your taste. Start with one teaspoon full, mix, taste, then continue to add more sweetener to your liking
  • Spread the cheesecake filling over the biscuit base and spread out evenly. Drop the pan a couple of times to ensure the filling covers any gaps and any bubbles/pockets of air rise to the surface
  • Place the cheesecake back into the fridge to firm whilst making any toppings/decorations/garnish

Notes

I purchased my Nairn’s Dark Chocolate & Mint Oat Biscuits in my local Aldi, but according to the Nairn’s website, they are also available in Lidl and the gluten-free version (biscuit breaks) available in Sainsbury’s. If you cannot find the Nairn’s Dark Choc & Mint flavour biscuits, you can substitute these for the choc chip Nairn’s biscuits, normal digestive biscuits, or hobnobs and add a touch of peppermint flavouring.
I used Aldi Moser Roth Dark Mint chocolate and a mix of After Eights and Aero mint bubbles. Matchmakers would also work well.
 
Xylitol is the best sweetener for this recipe as it does not crystalise after cooling, however, xylitol can cause digestive upset for some people if eaten in larger amounts or if they suffer from digestive health problems such as IBS, IBD & Chrons. Xylitol is also highly toxic to dogs. As I have IBS and 2 sneaky golden retrievers, I use NKD Living erythritol purchased from Amazon for my cheesecakes.
Total Sweet xylitol
The natural sweetener that I use in many of my recipes is Total Sweet xylitol. I can replace sugar like for like, it looks and feels like sugar and also bakes well in cooked recipes. The best bit is that you don’t get that nasty bitter aftertaste from xylitol that you do from some other sweeteners.
Please note that xylitol is highly toxic to dogs and our furry friends. If you would prefer a natural sweetener without worrying about your pets then look for Sukrin, Natvia, Truvia, pure stevia or Erythritol.
total sweet xylitol
NOTE: For the nutritional info. calculated in this recipe, ALL the optional toppings were included alongside the rest of the ingredients.

Nutrition

Calories: 561kcal | Carbohydrates: 19g | Protein: 7g | Fat: 51g | of which saturates: 30g | Fibre: 2g | of which sugars: 8g