Overview
Chocolate Peppermint Cheesecake
By Amy // Posted 13th Nov, 2021 // Category Holidays, No Bake
My Chocolate Peppermint Cheesecake is such a beautiful festive dessert. I know that I’ll be remaking this when Christmas comes.
It has a simple cookie base made using Choc Ripple cookies and melted butter. No sugar is added to the base to balance the sweetness of the cream cheese mixture.
The peppermint cheesecake is creamy and rich with what I think is just the perfect level of minty freshness. It reminds me of Stracciatella as it is packed with grated dark chocolate. The grated chocolate also ensures that you get a nice chocolate taste in every mouthful.
I’m all for varied texture in foods and I love the crisp crunch coming from the cookie base and the chocolate shards. Make sure you read my tips below to learn how to make chocolate shards.
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tips
1. Ingredients
I used Choc Ripple cookies but feel free to use 250grams of any kind of store bought plain chocolate cookies. Make sure your cream cheese is at room temperature before using it. Using room temperature cream cheese means your cheesecake will not be lumpy!
2. Equipment
As this is no bake cake, you need to use a spring form cake tin (24cm/9in) and some baking paper to line it. You also need either a food processor or rolling pin to crush the cookies. You should also use either an hand mixer or stand mixer to make the peppermint cheesecake mixture. Other than this, you’d need a medium sized mixing bowl, a heat proof bowl, some spatulas and spoons.
3. How do I melt white chocolate?
White chocolate can be a little difficult to make as it can easily seize and become a lumpy mess. When melting white chocolate, remember that you need small pieces of chocolate, so you’d need to either chop them up or use chocolate buttons/melts. You also need to heat them in relatively low temperature as anything too hot will scorch the chocolate. Also, make sure your equipment is dry as moisture can cause your white chocolate to seize. I’d recommend heating the white chocolate in the microwave at a low heat. Heat them up in 30 second bursts and mix them before melting again. Repeat this until the chocolate has fully melted.
4. How long do I need to chill it for?
5. How do you make chocolate shards?
The chocolate shards are the perfect addition to this chocolate peppermint cake. To make them, you need melt 200 grams of dark chocolate using the microwave method you see in tip 3. Place a large piece of baking paper on the table and spread the melted chocolate on the baking paper. Spread the chocolate evenly using an offset spatula over the surface of the baking paper. Then, gently roll the baking paper and make sure no chocolate is touching. Place in the fridge for an hour and unroll. As the chocolate unrolls, the shards automatically break off and are ready to use.
*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.
Line a circular 24cm/9in springform cake tin with some baking paper. Spray the sides of the cake tin with some neutral cooking oil.
Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill.
Place the white chocolate into a heat proof container and melt in the microwave on low. Microwave in 30 second bursts and mix before microwaving again. Continue until the chocolate fully melts, then set aside to cool.
Using a stand mixer or an electric beater, beat the cream cheese, heavy cream, sugar and peppermint extract until the mixture becomes thick.
Add the cooled melted white chocolate to the cream cheese mixture and beat until well incorporated. The white chocolate should be cooled before added.
Add the food colouring. Start with some a few drops of green food colouring, then add a few more drops of the blue and yellow, then green until you get your desired green colour.
On the lowest speed, add the grated dark chocolate and stop mixing as soon as the grated chocolate becomes well incorporated throughout the cheesecake mixture. Place the cheesecake mixture into the prepared tin with the cookie base and spread the cream cheese so that there is a flat and even surface. Chill for 4 hours.
Serve the cheesecake as it is, or top with some extra grated chocolate or chocolate shards (see tips to learn how to make shards). Keep in an airtight container for up to 5 days.
Ingredients
Directions
Line a circular 24cm/9in springform cake tin with some baking paper. Spray the sides of the cake tin with some neutral cooking oil.
Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill.
Place the white chocolate into a heat proof container and melt in the microwave on low. Microwave in 30 second bursts and mix before microwaving again. Continue until the chocolate fully melts, then set aside to cool.
Using a stand mixer or an electric beater, beat the cream cheese, heavy cream, sugar and peppermint extract until the mixture becomes thick.
Add the cooled melted white chocolate to the cream cheese mixture and beat until well incorporated. The white chocolate should be cooled before added.
Add the food colouring. Start with some a few drops of green food colouring, then add a few more drops of the blue and yellow, then green until you get your desired green colour.
On the lowest speed, add the grated dark chocolate and stop mixing as soon as the grated chocolate becomes well incorporated throughout the cheesecake mixture. Place the cheesecake mixture into the prepared tin with the cookie base and spread the cream cheese so that there is a flat and even surface. Chill for 4 hours.
Serve the cheesecake as it is, or top with some extra grated chocolate or chocolate shards (see tips to learn how to make shards). Keep in an airtight container for up to 5 days.
Servings 12
- Amount Per Serving
- Calories 406
- % Daily Value *
- Total Fat 34.4g53%
- Saturated Fat 21.9g110%
- Cholesterol 101mg34%
- Sodium 191mg8%
- Potassium 117mg4%
- Total Carbohydrate 21.8g8%
- Dietary Fiber 0.4g2%
- Sugars 19.1g
- Protein 4.7g10%
- Calcium 6%
- Iron 4%
- Vitamin D 89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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This was so easy to make! And the flavour … like a classic chocolate peppermint icecream but in cheesecake form! Next level dessert. Thanks Amy 🙂
Thanks Paul, I’m glad you enjoyed the cheesecake. Agreed, it’s kind of like an Italian ice cream.