RECIPE// No-Bake Peppermint Crisp Cheesecake

Our in-house chef Mel delivered the MOST delicious Peppermint Crisp Cheesecake a few months ago - loaded with jersey cream and seriously yum!

As well as the Peppermint Crisp bars Mel told us her secret ingredient was a shot of alcohol - whiskey, rum or creme de menthe - to really take this silken cheesecake to the next level. 

Our favourite thing is that this is a NO-BAKE no-fail recipe. Built in a blender and literally taking 15 minutes to put together. Prepare it in the morning, chill it during the day and serve it that night. Absolute winner. Thanks for sharing Mel! 🎂  

Check out our recipe below!

No-Bake Peppermint Crisp Cheesecake 

Prep time: 15 mins

Chill time: 3 hours

Servings: 8-10

Ingredients

1 pack chocolate ripple biscuits, blended into crumbs (250g) 

100g Gippsland Jersey butter, melted

500g Cream Cheese, softened + room temperature

3/4 cup Gippsland Jersey cream, very lightly whipped

1/2 cup caster sugar

2 tablespoons alcohol - whiskey, rum, creme de menthe (optional)

3 teaspoons gelatine, dissolved in 1/4 cup boiling water, then cooled slightly

A few drops of green colouring (optional)

4 x 35g bars peppermint crisp, finely chopped 

Method:

1. Combine choc ripple biscuit crumbs and butter and press into the base of a 21cm springform pan; and chill while making the filling.
2. In a blender combine the room temperature cream cheese, sugar, alcohol, gelatine mixture, food colouring and most importantly Gippsland Jersey cream (lightly whipped). Blend until very smooth. Fold in 2 of the chopped peppermint crisp, and save the other two for garnish.
3. Pour mixture into prepared base and chill for 3 hours or overnight. Serve topped with the remaining chopped peppermint crisps.

Note: Using room temperature softened cream cheese is very important in creating a smooth filling. Similarly, cooling the gelatine mixture slightly before adding is important in avoiding stringy lumps.