Easy no bake mint cheesecake

This no bake mint cheesecake takes me back to childhood ice cream cones and beach walks…in cheesecake form! A crisp, sweet biscuit base is topped with a creamy peppermint filling, flecked with dark chocolate chips.

It's super simple to make these cheesecake. To make the base, you'll crush digestive biscuits (or graham crackers) to a crumb and then mix with melted butter before pressing into the base of your tin.

The filling is equally simple. You'll whip double cream with cream cheese, sugar, peppermint extract and a touch of food dye, fold in melted white chocolate, then blitz dark chocolate in a food processor before folding into the mix.

After that, all you need to do is pile the mix into the tin, level off and leave to set overnight. The result is so pretty and so delicious, you're sure to want seconds.

Here's how to make this easy, no bake mint cheesecake with chocolate chips.

Instructions

To make the base

Blitz the digestives to a fine crumb in a food processor. If you don't have one, you can pop the biscuits in a ziplock bag and bash them with a rolling pin. Pop them in a bowl.

Add the melted butter.

Mix to combine.

Add the sugar.

Stir through.

Tip the crumb into a greased 23cm (9in) springform tin.

Press down firmly to create an even base, then place in the fridge to chill.

To make the cheesecake filling

Melt the white chocolate and set aside to cool.

Put the cream cheese, cream, sugar and peppermint extract in a bowl.

Whisk until thick.

Add the cooled melted white chocolate. If you add the white chocolate while it's still hot, it will melt your filling and it won't set as well as it should.

Whisk through.

Add the food colouring a little at a time to get the desired shade. Start with a drop of green and a drop of blue.

Give it a mix and add more green, blue or yellow, as desired to get a minty shade. Be sure to only add a drop at a time so that you don't overdo it.

Add the finely grated or chopped dark chocolate.

Fold through.

Spoon the filling into the tin, level off with a spatula and return the tin to the fridge to chill overnight.

To serve

Run a warm knife around the inside edge, then unlock the springform tin, transfer the cheesecake to a serving board.

Slice with a sharp kitchen knife and serve to plates.

Enjoy this creamy, minty treat!

Pointers, tricks and troubleshooting tips for the perfect mint cheesecake

Is mint cheesecake easy to make?

This cheesecake is NO BAKE, which makes it super easy to make. In fact, the hardest part is waiting for it to set!

The biscuit base is a doddle, and fun for the kids if you're using the "bash the biscuits with a rolling pin" method rather than a food processor. Combine the biscuit crumbs with melted butter and sugar, mix well and press into your cake tin.

The filling is easily whipped up, with an electric whisk thickening the cream and cream cheese, and the addition of peppermint extract and dark chocolate takes this cheesecake to another level. It's such a simple way to add flavour and take a trip down memory lane.

Make this cheesecake the night before so you can leave it in the fridge overnight to firm up.

Will I need any special equipment for this mint cheesecake?

All the equipment you need should be easy enough to find in the average home baker's kitchen. You will need things like weighing scales, measuring spoons, and one or two mixing bowls.

The most important thing is the tin to make your cheesecake in. I've used a 23cm (9 inch) springform tin, it's key to use a springform tin, or at the very least a loose bottomed one so that you can get your cheesecake out easily when it's set.

To break up the biscuits for the base, I like to use a food processor for speed but you can simply put them in a large sandwich bag and bash them with a rolling pin if you prefer.

There is a full list of suggested equipment on the recipe card below.

Is this mint cheesecake suitable for vegetarians?

Yes, this cheesecake is suitable for vegetarians as it contains no meat, poulty or fish products.

Whenever you are cooking or baking for vegetarians, double-check all of your ingredients labels to make sure that they are suitable. Food colours and flavour extracts can be surprising sources of non-vegetarian ingredients, and some light cream cheese is thickened with gelatine.

Don't forget to also check anything extra you intend to serve with your cheesecake.

Is this mint cheesecake suitable for vegans?

This cheesecake has dairy elements in every layer so it would not be suitable for vegans.

I haven't tried making this cheesecake using vegan alternatives but you could certainly give it a go. Let me know how you get on in the comments below.

Here are a few pointers for possible vegan alternatives.

• Digestive biscuits - many brands are "accidentally vegan", so check the packets.
• Butter - use vegan butter with high-fat content, around 80% so it behaves similarly to dairy butter.
• Double cream - use a thick vegan cream like Oatly whippable creamy oat or Elmlea plant double.
• Cream cheese - your favourite plain vegan cream cheese, like Violife just like cream cheese, should work.
• White chocolate - you can find vegan alternatives online, or in your local health food store.
• Dark chocolate - some dark chocolate is naturally dairy. Check the packet to make sure yours is vegan.

Is this mint cheesecake gluten-free?

The biscuits used for the base of this mint cheesecake are just standard wheat digestives, meaning this cheesecake is unsuitable for someone who needs to avoid gluten.

That said, the wheat digestives can be easily replaced with a similar gluten-free biscuit - try looking in the 'Free From' section of your local supermarket.

Do make sure to double-check all of your ingredients labels to ensure that they are gluten-free. Don't forget to also check anything extra you intend to serve this mint cheesecake with.

Is this mint cheesecake keto-friendly?

As with most sweet treats, this cheesecake is too high in carbohydrates to be considered keto-friendly.

Is this mint chocolate cheesecake healthy?

Mint chocolate cheesecake is a sweet treat rather than a healthy snack, but it's fine to enjoy on occasion in a sensible portion as part of a healthy balanced diet.

There is more detailed nutritional information on the recipe card below - all figures are estimates based on publicly available data.

Is this mint cheesecake safe to eat while pregnant?

It's important to ensure good food hygiene is followed when making this cheesecake, especially as it is no-bake.

None of the ingredients would usually pose a risk during pregnancy. Do make sure all the ingredients are in good condition and the dairy products are made with pasteurised milk, as recommended by the NHS.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with mint cheesecake?

This cheesecake is the perfect nostalgic dessert for all those mint choc chip ice cream lovers. Serve with extra shavings of dark chocolate, or a drizzle of chocolate sauce, or why not go all out and add a squirt of cream to each slice too?

Can I make this recipe without food colouring?

If you don't have any food colouring, or prefer to cook without it, that's no problem at all. Even some mint choc chip ice cream is left natural colour, so you'll end up with a lovely creamy white cheesecake dotted with dark chocolate chunks.

To add a bit of colour, you could grab some fresh mint leaves, wash and dry them on a piece of clean kitchen towel and then pop them on top of the cheesecake.

I haven’t got digestives can I use different biscuits for the base?

I think digestives are one of the best types of biscuits to use for a cheesecake base. They are made with brown wheat flour so have a great texture, and once mixed with the melted butter, pressed and chilled, they form a firm base for the cheesecake.

If you're in the US, graham crackers are a good alternative.

You can use any kind of biscuit you like really but the ratio of butter might vary a bit. My 3 ingredient cheesecake uses custard creams for the base, and my Oreo-loaded cheesecake uses, of course, Oreos for the base!

Pick a biscuit that will complement the other flavours in your cheesecake. Try to avoid ones with chocolate chips or dried fruit in as these might make the base unstable and more likely to crumble apart.

Can I add extra chocolate to this recipe?

An easy way to add more chocolate is in the form of decoration on top. You could scatter chocolate shavings or chocolate chips across the top, or drizzle a served sliced with chocolate sauce.

Another way to add more chocolate could be to use chocolate digestives for the base, I haven't tried it but you could give it a go.

Do keep in mind that adding more chocolate will alter the nutritional content of each slice.

How should I store this mint cheesecake?

Obviously whilst the cheesecake is setting it will still be in the tin, so you can cover the top with food wrap and keep it in the fridge.

After serving, you might only have a few slices left so transfer them into a suitably sized sealed container. Make sure to keep this cheesecake in the fridge - it needs to be kept chilled as it contains a lot of fresh dairy products.

How long does this mint cheesecake keep?

Assuming you've used freshly opened cream and cream cheese, this cheesecake can keep for up to 5 days in the fridge. Check the Use By Dates on all the dairy products to make sure they will last this long.

You can also freeze this cheesecake if you like and it will keep in the freezer for up to three months. See below for more tips on how to freeze.

Can I leave this mint cheesecake out on the counter?

No, this cheesecake shouldn't be left out on the counter for any length of time. It's made with fresh dairy products that need to be kept chilled for food safety reasons. Leaving it out will also compromise the texture.

Obviously, you can have your cheesecake on the side whilst serving, but make sure to put any leftovers straight back in the fridge as soon as you can.

Can I make this mint cheesecake ahead?

Cheesecakes like this are ideal make-ahead treats. This mint cheesecake needs to set in the fridge for several hours, and leaving it overnight is the best way to ensure a firm cheesecake that slices neatly and holds together well. It's the perfect dessert to have ready and waiting in the fridge to enjoy after a celebration dinner.

This cheesecake can keep for up to 5 days, but I would recommend making it the day before you want to serve, and not any earlier so you're enjoying it at its best.

Once set, this cheesecake can also be frozen if you want to make it well in advance.

Should I keep this cheesecake in the refrigerator?

Yes! This cheesecake definitely needs to be kept in the fridge, or even the freezer if you want to keep it for longer.

The filling of this cheesecake is made with fresh cream and cream cheese so it needs to be kept chilled to avoid food-borne illness spreading.

Can I freeze this mint chocolate cheesecake?

Yes, this cheesecake freezes surprisingly well, and it's a great way to make it last a bit longer and avoid food waste. The texture may change a little but it will still taste minty fresh.

Freeze as soon as you can after the cheesecake has set, perhaps consider freezing any leftovers after the first serving. This way, you're preserving the cheesecake while it's as fresh as possible.

Depending on how much you want to freeze, you can keep it as a big piece, or even a whole cheesecake, or cut into slices so that you can just get out what you need.

When freezing a whole cheesecake, or a big leftover piece, one option if you have space in the freezer is to pop it on a tray or plate and freeze it overnight before wrapping well in food wrap once it's frozen.

To freeze, slices put them into a suitably sized container, leaving a little space between each slice so they don't all stick together. You can also place a little parchment paper between slices to be extra sure they won't stick.

Label your containers with "no bake mint cheesecake" and the date you froze it so that you know when to use it up by. This cheesecake will keep for up to three months in the freezer.

What is the best way to defrost this cheesecake?

A bit of pre-planning is needed as this cheesecake needs to thaw out slowly. -you can't just zap it in the microwave as it will melt!

Take out as much you want to thaw out, pop it on a plate, cover (I use an upturned bowl) and leave in the fridge to defrost overnight.

It's important to keep the cheesecake at a low temperature to reduce the risk of bacteria spreading on the food. Once thawed, consume within 24 hours, and do not refreeze already frozen cheesecake.

Can I make this mint cheesecake in a different quantity or different size tin?

If you'd like to make a different quantity of this cheesecake, you'll need to also use a different size tin, making the cheesecake smaller or larger.

If you keep the same tin whilst changing the quantity of filling, you'll end up with a very deep or very shallow cheesecake!

You can easily increase or decrease the amount of filling you make, whilst keeping everything in proportion, by amending the number of servings on the recipe card below. This automatically adjusts the ingredients keeping them in the correct amounts.

To change the number of servings, look for the recipe card below. You'll see the servings near the top left - just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

Follow these settings as a guide for the size tin you want to use.

• 18cm (7inch) = 7 slices
• 20cm (8inch) = 9 slices
• 25cm (10inch) = 15 slices

Some of the ingredient weights might go into a decimal place so you can round up or down if you need to. Feel free to leave a comment if you need help.

Can I make this mint cheesecake into individual portions?

I haven't tried making this cheesecake into individual portions as I find it more flexible to be able to cut slices.

You can of course divide the ingredients into small ramekins or a muffin tray with loose bottoms. This recipe could make 12 or more individual cheesecakes, depending on the size of the dishes or tray you are using.

Can I make this cheesecake in a different tin/tray?

It's really important to use a loose bottom tin, and ideally a springform tin as being able to release the sides makes it even easier to get the cheesecake out.

If you try and make this cheesecake in a regular cake tin with a solid bottom it will be very tricky to get out and serve in neat slices.

Can I make this mint cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?

A free-standing mixer would be ideal to whip up the filling. I like to use a handheld electric whisk but something like a KitchenAid would do the job perfectly too.

Use the balloon whisk attachment and make sure to scrape the sides of the bowl down after each ingredient is whisked to be sure they are all evenly whisked and incorporated.

Sometimes, due to the shape of the bowl, there is a little bit of mixture at the bottom that doesn't mix in properly so give it one last stir with a spatula to make sure everything is combined before you fold in the chocolate pieces and food colouring by hand.

Can I make this mint cheesecake with a food processor?

You can use a food processor to bash up the digestive biscuits into a fine crumb to create the base. I find this much quicker than the rolling pin method and you get a more even crumb, which results in a lovely, firm base for your cheesecake.

However, the blades on a food processor won't give the right action to whip air into the filling, so make sure to use a whisk for this.

Can I bake this cheesecake?

This is a no-bake cheesecake so doesn't have the right of balance ingredients to be baked.

Without the eggs and flour used to set a baked cheesecake, this recipe would just melt in the oven and make quite a mess!

If you prefer the texture of a baked cheesecake then give this coffee cheesecake recipe a go instead. You can of course change the flavours to suit you.

How can I make sure this cheesecake is perfectly set?

For a perfectly set no-bake cheesecake, a well-whipped filling is crucial as is giving the cheesecake plenty of time in the fridge.

Make the base first, getting it into fridge so that it can be firming up while you prepare the filling. If you skip chilling your base, you might find that it lifts and mixes into the filling when you come to level off.

Melt the white chocolate next. Use short bursts in the microwave so that your chocolate doesn't get hotter than necessary. Once at least a third has started melting, you might find you can just stir it until the rest has melted in without any additional heat.

Now set the chocolate aside to cool. This is really important because if the chocolate is too warm it will melt the cream and cream cheese, releasing all the air you whipped in and stopping your cheesecake from setting properly.

As the chocolate is cooling, you can whip up the other ingredients. Pile the cream, cream cheese sugar, and peppermint extract into a bowl and whisk together until nice and thick. It should sit away from the bowl - if it's running back to the sides, it's not stiff enough.

Once the chocolate has cooled, you can whisk this in too. The chocolate doesn't just add sweetness and flavour, it will help the cheesecake set once chilled.

Finish off the filling by gently folding in the grated dark chocolate and food colouring if you are using it.

Pile the filling onto the biscuit base and level off the top with a spatula or the back of a large spoon.

Now the waiting game begins. This cheesecake needs about 8 hours to set. I find it best to make it the night before so you can forget about it in the fridge, giving the cheesecake plenty of time to firm up.

Why did my cheesecake filling turn out lumpy and grainy?

How finely or coarsely you break up the dark chocolate will affect the overall texture of the filling. I like to grate or food process the chocolate to give quite a fine chocolate crumb that mixes evenly into the other ingredients. If you've chopped the chocolate instead, some larger lumps will obviously be present in the finished cheesecake. This might also make it slightly harder to slice neatly if they are particularly big pieces where you cut.

For the filling, I use caster sugar which is a finer grain than regular granulated sugar. If you've used granulated and not whisked the filling enough to allow the sugar to dissolve, you'll still be able to detect sugar crystals in the finished cheesecake, giving it a more grainy texture.

Why did my cheesecake turn out soft and fall apart?

A few different things can affect how well cheesecakes firm up.

First, the filling ingredients. This cheesecake calls for full-fat cream cheese. If you use low-fat cream cheese, you'll find it's not as thick and probably collapses to an even thinner consistency when whipped. Your cheesecake will still work, but it will give you a more mousse-like or loose finish, depending on the brand, which will still taste yummy but might be harder to slice!

Whisking enough is also key to a firm cheesecake. The cream and cream cheese need to be whisked really well with the caster sugar and peppermint extract until the mixture is really nice and thick. it should hold its shape and not easily drip off the end of the whisk or flood back to the edges of the bowl.

When it comes to adding the white chocolate, it needs to have cooled down enough not to melt the other ingredients. Once melted, you can allow white chocolate to cool almost back down to room temp and still have it in liquid form, so be patient. If the chocolate is still warm, all that whisking will have been in vain, your cheesecake filling with melt and collapse, and your finished cheesecake won't set properly.

All the filling elements need to be added to a good solid biscuit base to ensure your cheesecake doesn't fall apart. Press the biscuit crumb mixture firmly into the tin and allow it to chill in the fridge before adding the cheesecake filling. This time in the fridge helps the butter solidify and hold everything together so you get a good definition between the base and filling.

Finally, making sure the cheesecake has at least 8 hours to firm up in the fridge before attempting to serve is so important. This recipe needs time to set so don't try and do it if you're in a rush, it's best if you can leave it overnight in the fridge giving the cheesecake plenty of time to set to perfection.

If any of this has happened to you and your cheesecake is too soft to slice after 8 hours in the fridge, your best option is to pop it in the freezer for 30 minutes to get it extra cold as this will help it firm. You can also try carefully warming your knife under the hot tap and then drying off before each slice. The heat will help give a neat cut.

Why didn’t my cheesecake come out of the tin?

Assuming you've used a springform or loose bottom tin, and allowed the cheesecake long enough to set, you shouldn't have too much bother getting it out of the tin.

Run a knife under the hot tap, dry it off and run it around the edge of the tin to release the cheesecake. You can then release the springform clip, if you're using a springform tin.

Next, put your cheesecake on a wide, stable can or jar and you should be able to gently lower the sides. Make sure to use a jar that is tall enough to allow the sides to drop down all the way down.

How can I add/change the flavours in this cheesecake?

You could stay on the retro ice cream theme and create different ones using different flavour extracts - strawberry would be lovely. Add hundreds and thousands or other sprinkles to decorate.

What is the origin of mint chocolate flavour?

Peppermint has been a popular confectionary flavour for a long time, working so well with sugar to give a really fresh flavour. And its combination with chocolate is another winner.

The stroke of genius in combining these two things into an ice cream is credited to Marylin Ricketts when they were a student at the Torquay Catering College. Originally named Mint Royal, the flavour was created to celebrate the wedding of Princess Anne and Captain Mark Philips in 1973.

Print this mint cheesecake recipe

Pin this mint cheesecake recipe

More cheesecake recipes to try