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.
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 and the sugar. Mix to combine.
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 and whisk in. 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.
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.
Fold in the finely grated or chopped dark chocolate.
Spoon the filling into the tin, level off with a spatula and return the tin to the fridge to chill overnight.
Run a warm knife around the inside edge, then unlock the springform tin, transfer the cheesecake to a serving board and enjoy.
After serving, make sure to keep this cheesecake in the fridge - it needs to be kept chilled as it contains a lot of fresh dairy products.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.