Is anyone else still thinking about Christmas? We had so much food on Christmas Day that there are still leftovers hanging around. We had to toss out the last of the Christmas bush, which made me rather sad – as beautiful as it is, it was definitely past its best.
The last of the ham was finished yesterday, chocolate covered nuts are readily available for mid-afternoon snacking, and there are lollies everywhere! Specifically, candy canes. If you’ve got some of those red and white striped beauties sitting around the house, I would thoroughly recommend using them up with this recipe.
We also have a tonne of cream in our house. Deliciously thick cream that I was lucky enough to be invited to try by Anchor Cream. And, rather than using it to drown my leftover Christmas pudding, I thought I’d put it to good use.
This recipe is cool and refreshing and requires very little effort as it’s a no-bake cheesecake. It’s an entertainer’s dream – delicious, stunning and so simple! Even if you haven’t got candy canes, you can use mints of any type, or leave them out completely. Did I mention that it only has six ingredients? 6 ingredient cheesecake – get this in your belly right now!
No-bake choc-mint cheesecakes
Makes: 4 servings
- 240g (about 15) mint slice biscuits
- 250g cream cheese, at room temperature
- 150g milk chocolate
- 1 1/4 cups thickened cream (I used Anchor Cream)
- 2/3 cup icing sugar
- 2 candy canes, for decoration
Blitz your mint slices in a food processor for about two minutes, until they’re crumbs. Set to one side.
Beat your cream cheese at a medium speed for 3-4 minutes, until smooth. Add in a small amount of your cream and mix it well with the cream cheese. Pour in the rest of your cream and continue to beat for your cream for 2 minutes. I’m a little in love with the fact that the Anchor Cream bottles have cup markings on them so that you can pour straight from the bottle into your mixture – they’re a baker’s dream come true!
Sift in the icing sugar and whip on a high speed for 3 minutes.
Melt your chocolate and slowly stir it into your creamy mixture. If the mixture is lumpy, pour it through a strainer. Set to one side.
Grab your candy canes and crush them – leave some large chunks, a bit of size variation is nice. I did this by unwrapping the candy canes, popping them in snap lock bags and hitting them with a heavy knife.
Layer 3 1/2 tbsp of mint slice crumbs in the base of your glasses and compact lightly with the back of a soup spoon. Pour your cheesecake mixture about halfway up each glass and allow the air bubbles to escape – pop them with a spoon if they need help. Sprinkle 1 1/2 tbsp of mint slice crumbs evenly over your cheesecake mixture to create a little seam, then top with more cream cheese mixture.
Repeat with remaining three glasses, then sprinkle candy cane shards and any leftover mint slice crumbs over the top and set in the fridge for two hours.
Tip: Use slim, straight sided glasses so that you can layer to your heart’s content.
If you’re after some Anchor Cream of your own, you can find it at Woolworths. Keep an eye out for the cow on the packaging!
If you’re a fan of choc-mint recipes, I’ve got some doozies for you: