You know I love a good no bake cheesecake – that’s why I’m sharing one of the best cheesecake recipes with you today!
Recently I made an after eight no bake cheesecake, which is creamy, minty and smooth all at once – what’s not to like?
Being honest with you, when it comes to using mint in desserts you have to find the right balance, otherwise it can be like eating toothpaste – which isn’t really what you’re looking for while having a nice sweet treat. When it comes to using any sort of strong extract, it’s always best to start with a small amount as a little often goes a long way.
This cheesecake starts with a super easy buttery biscuit base, which is then topped with the minty cheesecake filling and finished with a drizzle of dark chocolate, rosettes of freshly whipped cream and after eights – sounds good, right?
Anyway, let’s get started, shall we?
125g Digestive Biscuits.
50g Butter, Melted.
300g Soft Cheese.
8 After Eight (or alternative chocolate mint thins), Chopped.
50g Icing Sugar.
150ml Double Cream.
(Optional – Green Food paste, I used Sugarflair party green).
1/4 – 1/2 tsp Peppermint extract (optional – I recommend Nielsen-Massey peppermint extract).
Decoration (optional) – 50g Dark Chocolate, melted.
Whipped cream, in a piping bag.
A few After Eights (or other chocolate mint thins).
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all the required ingredients, grabbing your 6 inch cake tin and getting any equipment you may need, such as a stand mixer and spatula.
To start on the cheesecake, I recommend making the base first. To do that, take your digestive biscuits and blitz them down into a fine crumb, which should look like breadcrumbs. Add in the melted butter and mix the two together until they are fully combined – it will resemble wet sand.
Press the mixture into the base of your 6 inch cake tin, compress down so its compacted – this adds stability to the finished cheesecake. Place in the fridge to firm up while you make the filling.
Making the filling is super easy – start by taking your mixing bowl and placing in the soft cheese, chopped after eights, icing sugar and peppermint extract (if you’re using). Mix all of the ingredients together over medium-high speed until the mixture has thickened considerably and should be able to hold its shape well – if it isn’t at that stage, don’t worry too much.
Give the bowl a good scraping down, just to incorporate any bits that may not have been worked in – then go ahead and add in the colouring, if you’re using it and whisk until the colouring is fully incorporated – then give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in.
Now add in the double cream and whisk that over a medium-high speed, just until the cream has been fully incorporated and the mixture is thick enough to hold its shape – if it isn’t at this stage, continue to whisk on a high speed.
Take the cheesecake base from the fridge and place the cheesecake filling on top of the base, spreading it out to be smooth, level and consistent on top. I like to use a small cranked palette knife but you can use whatever you have available.
Transfer the cheesecake into the fridge and chill for 6-8 hours or overnight.
Whenever you’re ready to decorate, whip up a small amount of whipped cream, melt a small amount of dark chocolate and chop your after eights into triangles.
To finish and decorate the cheesecake, remove the cheesecake from the tin and place on to your decorative board, plate or stand. Drizzle over the melted chocolate, however you like.
Then around the outer edge, pipe your rosettes – pipe as many or as little as you’d like – I went with enough to make the cheesecake look decorated without it being too much or too little, if that makes sense.
Finally, top the rosettes with additional the after eight triangles.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.