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Choc Mint Ripple Cheesecake
Servings
serves
Ingredients
Servings
serves
Ingredients
Instructions
  1. For the base, crumb the biscuits in an extra chef or food processor until a fine crumb. Melt the butter in a microwave safe jug for 30 seconds. Tip the biscuit crumbs into the jug and mix until it can be pressed firm. Press biscuit mix into a slice form/ tray and set in the fridge.
  2. For the filling, Melt the chocolate in a microwave safe jug uncovered for 30 seconds, mix and return for 30 seconds, continue until melted. Put aside. Mix the cream cheese to a paste in the extra chef or food processor, then add the chocolate and mix again. Spread filling on the base.
  3. For the top, Chop the peppermint crisp bar and sprinkle generously over the top.
  4. Set the whole thing in the fridge for half an hour.
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