Green Peppermint Cheese Cake

    6 hours 30 minutes

    A richly peppermint flavoured cheesecake, with a chocolate base and decorated with Aero bars. Peppermint's green, right!


    Victoria, Australia
    2 people made this

    Makes: 1 cheesecake

    • 1 packet chocolate ripple biscuits
    • 90g butter, melted
    • 500g cream cheese, softened
    • 3/4 cup caster sugar
    • 1 1/2 cups thickened cream
    • 2 level teaspoons gelatin powder
    • 1/4 cup boiling water
    • 10 drops green food colouring
    • 7 teaspoons peppermint essence, or to taste
    • To decorate
    • 2 Aero bars, crushed
    • whipped cream

    Preparation:30min  ›  Extra time:6hours chilling  ›  Ready in:6hours30min 

    1. Cover the bottom of a 22cm springform tin with baking paper. Grease sides.
    2. Blitz or finely crush the biscuits and mix with the butter till well combined.
    3. Press biscuits over the bottom and about 1/2 way up the sides of the springform tin. Refrigerate while making filling.
    4. Lightly whip the 1 1/2 cups cream.
    5. Dissolve the gelatin in the boiling water. Cool while beating cheese. Beat the cheese until smooth. Add the sugar, beating well.
    6. Add the food colouring, peppermint essence and gelatin. Beat well.
    7. Add the lightly whipped cream until well combined. Pour cheese mix over biscuit crust.
    8. Cover with cling wrap and refrigerate for at least 6 hours or overnight.
    9. Decorate with the Aero bars and whipped cream if desired. Refrigerate leftover cake.

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