Mint chocolate truffle cheesecakes

  • 1 hr cooking
  • Makes 8 Item
  • Print


Mint chocolate truffle cheesecakes
  • 125 gram plain chocolate biscuits
  • 35 gram peppermint crisp chocolate bar
  • 75 gram butter, melted
  • 2 tablespoon thickened cream
  • 100 gram dark eating chocolate, chopped coarsely
  • 2 x 35g peppermint crisp chocolate bars, chopped finely
  • 2 teaspoon gelatine
  • 2 tablespoon water
  • 500 gram cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (60ml) crème de menthe liqueur
  • 1 1/2 cup (375ml) thickened cream, whipped


Mint chocolate truffle cheesecakes
  • 1
    Make truffles. Combine cream and dark chocolate in small saucepan, stir over low heat until smooth. Transfer mixture to small bowl, cover, refrigerate 3 hours. Roll ½ teaspoonfuls of mixture into balls, place on tray. Roll balls in Peppermint Crisp, return to tray. Refrigerate truffles until firm.
  • 2
    Stand eight 10cm lengths of cleaned PVC pipe on tray, line each pipe with baking paper.
  • 3
    Process biscuits and Peppermint Crisp until fine. Add butter, process until combined. Divide mixture among pipes, using end of wooden spoon, press mixture down evenly. Refrigerate 30 minutes.
  • 4
    Make filling by sprinkling gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • 5
    Beat cream cheese and sugar in medium bowl with electric mixer until smooth. Stir in gelatine mixture and liqueur, fold in cream. Divide filling among pipes, refrigerate overnight.
  • 6
    Remove pipes and paper from cheesecakes. Serve topped with truffles and mint leaves, if desired.


You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths; ask the hardware store to do this for you, or use a hacksaw. This recipe will also fit into six 10cm round springform tins or a 24cm springform tin.

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