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Choc-mint aero cheesecake slice

Recipe may contain gluten, milk, egg, wheat and lactose.

This easy no-bake cheesecake slice is loaded with 3 different kinds of mint chocolate and topped with a layer of lush chocolate ganache. It’s what afternoon tea dreams are made of.

17 Ingredients


  • 2 x 250g packet choc ripple biscuits

  • 250g unsalted butter, melted, plus extra 20g unsalted butter, chopped

  • 100g dark cooking chocolate

  • 7 x 40g packet Aero Peppermint bar

  • 1 tbsp gelatine powder

  • 2 tbsp boiling water

  • 2 x 250g packet cream cheese, at room temperature

  • 155g (3/4 cup) caster sugar

  • 250ml (1 cup) thickened cream

  • 2 tsp peppermint essence

  • Green liquid food colouring, to tint

  • 180g packet Darrell Lea Minty Crunchy Chocolate Balls Milk Chocolate, crushed

  • Chocolate sauce, to serve

  • Fresh mint leaves, to decorate
  • chocolate topping


  • 200g dark cooking chocolate, finely chopped

  • 2 tbsp thickened cream

  • 50g butter, chopped

6 Method Steps


  • Step 1

    Line base and sides of a 22cm square cake pan with baking paper. Process the biscuits

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    (2 x 250g packet choc ripple biscuits) in a food processor until finely crushed. Add the melted butter. Process until well combined. Press evenly into the base of the prepared pan. Place in the fridge for 10 minutes to chill.


  • Step 2

    Place the chocolate (100g dark cooking chocolate) and extra butter in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Spread over the biscuit base. Arrange Aero (7 x 40g packet Aero Peppermint bar) bars on top, in rows, and gently press into the chocolate mixture. Place in the fridge until required.

  • Step 3

    Place the boiling water (2 tbsp boiling water) in a heatproof bowl. Sprinkle with gelatine (1 tbsp gelatine powder). Place bowl in a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Set aside for 1-2 minutes to cool slightly.

  • Step 4

    Place cream cheese (2 x 250g packet cream cheese, at room temperature) in a clean food processor. Process until smooth. Add sugar (155g (3/4 cup) caster sugar) and cream (250ml (1 cup) thickened cream). Process until well combined. Add peppermint essence (2 tsp peppermint essence) and 10 drops food colouring. Process until well combined. Add gelatine mixture. Pulse to combine. Pour into the prepared pan. Place in the fridge for 4 hours or until set.

  • Step 5

    To make the chocolate topping, combine chocolate (200g dark cooking chocolate, finely chopped), cream (2 tbsp thickened cream) and butter (50g butter, chopped) in a heatproof bowl. Microwave on High, stirring every 30 seconds, for 3-4 minutes or until melted and smooth. Pour over slice. Smooth the surface. Place in the fridge for 30 minutes to set.

  • Step 6

    Cut the slice into squares and drizzle with the chocolate sauce. Scatter over the chocolate balls and mint leaves (Fresh mint leaves, to decorate).
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Image by Jeremy Simons

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