Mint-chocolate cheesecake slice

Chocolate and mint are an ideal pair.

  • 35 mins preparation
  • 5 mins cooking
  • 8 hrs marinating
  • Makes 20
  • Print
Just like the mint-slice biscuits you used to eat as a child, this wonderfully creamy cheesecake perfectly balances rich chocolate with a fresh and fragrant minty centre.
Looking for more chocolate slice recipes?


Mint-chocolate cheesecake slice
  • 250 gram plain chocolate biscuits
  • 120 gram butter, melted, plus 50g extra
  • 3 teaspoon gelatine
  • 2 tablespoon water
  • 500 gram cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1 1/2 cup (375ml) thickened cream
  • 1/4 cup (60ml) mint-flavoured liqueur
  • 185 gram dark eating chocolate, coarsely chopped


Mint-chocolate cheesecake slice
  • 1
    Grease a 20cm x 30cm rectangular pan and line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Process biscuits until fine. Add melted butter; process until combined. Press mixture over base of pan and refrigerate 30 minutes.
  • 3
    Meanwhile, sprinkle gelatine over the water in a small heatproof jug. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • 4
    Beat cream cheese and sugar in a medium bowl with electric mixer until smooth. Beat in cream until smooth and thickened slightly. Stir in gelatine mixture and liqueur. Pour filling into pan and refrigerate overnight or until set.
  • 5
    To make chocolate glaze, combine chocolate and butter in a small saucepan. Stir over low heat until smooth. Pour over slice, refrigerate until set before cutting.

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