1 ½cupsFresh Cream(double cream/whipping cream) ( 375 ml / 12.5 fl oz )
¼cupPeppermint Liqueursee note below ( 60 ml / 2 oz )
40gramsMilk Chocolatemelted ( 1.4 oz )
Mint Leavesoptional, to garnish
Instructions
Combine the crushed Oreos and the melted Butter - divide between 16 mini moulds (jars or large dish - see post) and press firmly onto the bottom - refrigerate 20 - 30 minutes
Sprinkle the Gelatin Powder over the Water in a small microwavable bowl and let sponge - heat 10 seonds or until Gelatin is dissolved - remove and let cool slightly
Beat the Cream Cheese and Caster Sugar n a large mixing bowl until smooth, beat in Cream until smooth and a little thickened
Stir in dissolved Gelatin and Peppermint Liqueur (or Creme de Menthe)
Divide mixture between the moulds, jars or dish - chill for at least 4 hours (larger cheesecake is better to leave overnight)
Drizzle with the melted Milk Chocolate before serving (pop back into the refrigerator for a few minutes to set)
Garnish with Mint leaves (if using)
Video
Notes
Peppermint Liqueur or Creme de Menthe can be used
Creme de Menthe however is not as creamy as Peppermint Liqueur, but is sweeter
Leftovers can be stored in an airtight container in the refrigerator for up to a week
Nutrition Facts
No-Bake Mint Cheesecake
Serving Size
1 Servings
Amount per Serving
Calories
359
% Daily Value*
Fat
28
g
43
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
10
g
Cholesterol
73
mg
24
%
Sodium
213
mg
9
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.