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Creme de Menthe Cheesecake

Creme de menthe cheesecake

This creme de menthe cheesecake is my favourite cheesecake of all time! I love the beautiful minty aroma, and the gorgeously soft cheesecake. But also i love the buttery and chocolatey base. Delicious!

I love the way it is so quick and easy to prepare. No bake cheesecakes such as this Creme de Menthe cheesecake are definitely the way to go. They seem so much lighter and not as heavy to eat! I love the chocolate grated through this cheesecake as well. Makes it almost seem like you are eating a bowl of choc mint icecream.

Serves 8-10 generous pieces.


  • 200g Chocolate biscuits or cookies (such as Arnotts Choc Ripple for example)
  • 100g butter (melted)
  • 500g cream cheese (softened)
  • 100g caster sugar
  • 300ml carton cream
  • 60g grated dark chocolate
  • 1/4 cup Creme de Menthe (72g)
  • 1 Tbsp gelatine
  • 2 Tbsp boiling water


  • Line a springform tin with baking paper. (I used a 19cm diameter tin)
  • Break up biscuits into crumbs. I use my Kenwood Triblade Mixer with the bowl attachment to blitz the biscuits. This mixer has so many different attachments it’s great! I use the whisk attachment later on to whisk the cream 🙂
  • Melt butter in the microwave for a minute
  • When melted add biscuits to the butter and combine
  • Press the mixture into the tin gently using the back of the spoon to press down
  • Place in the fridge to cool
  • Meanwhile, beat the softened cream cheese and caster sugar using a paddle beater in your mixer, until combined and smooth
  • To a small bowl add the boiling water and sprinkle over the gelatine
  • Mix the gelatine into the boiling water and ensure there are no lumps. Either use a whisk or the back of the spoon to get out all those little lumpy bits
  • Add the gelatine mixture and creme de menthe to the mixer and beat until combined and the mixture is smooth
  • Whisk your cream in a separate bowl and then add this along with the grated dark chocolate to the other ingredients in the mixer bowl. Fold these ingredients in. Do not use the mixer!
  • Add the cream cheese mixture to the tin, on top of the biscuit base
  • Place back in the fridge to cool, until set. This takes a couple of hours
  • Decorate or serve with some additional whipped cream if you like. Although it is gorgeous as it is! Enjoy!
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Chocolate and Strawberry Cheesecake

Choc Strawberry Cheesecake

So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though 🙂


  • Strawberry Puree
  • Whipped Cream frosting
  • 160g plain chocolate biscuits
  • 70g melted butter
  • 500g cream cheese (softened)
  • 300ml carton cream
  • 200g dark chocolate
  • 200g caster sugar
  • 2 tsp gelatin powder
  • 40ml boiling water (40g)


  1. Make Strawberry Puree (see other post)
  2. Crush biscuits in a small food processor until small pieces.
  3. Melt butter and combine with biscuits.
  4. Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
  5. Melt chocolate in 30sec-1minute bursts in microwave until melted.
  6. Whip cream until soft peaks form.
  7. Beat cream cheese and sugar together until smooth.
  8. Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
  9. Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
  10. Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
  11. Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
  12. In one half add the melted chocolate and fold until combined.
  13. Pour chocolate mixture into tin on top of the biscuits.
  14. In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
  15. Pour strawberry mixture into tin on top of the chocolate mixture.
  16. Refrigerate for around 3-4 hours or overnight until set.
  17. Make whipped cream frosting.
  18. Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
  19. Cut serve and enjoy 🙂