Chocolate Mint Cheesecake

Mint Chocolate Cheesecake – a healthy, no flavors, no colorants mint cheesecake recipe from Black Pepper Chef. Try this fresh light eggless mint cake with cookies and cream cheese flavored with fresh mint and black chocolate. 


CHOCOLATE MINT CAKE

Ingredients (~ 10 servings)

  • 200 g Chocolate Cookies
  • 120 g Butter
  • 500 ml Whipping Cream
  • 150 g Sugar
  • 500 g Cream Cheese (like Philadelphia)
  • 20 g Fresh Mint (4-5 sprigs)
  • 70 g Black Chocolate
  • 15 g Gelatin
  • 100 g Spinach (fresh or frozen)

INSTRUCTIONS

Making the base of the cake

Grind the cookies finely in a blender, transfer to a large bowl. Melt the butter, pour into the ground cookies. Mix well.

Put a metal mold (diameter 20-23 cm) on the plate for serving the cake (since the diameter is large, it will be difficult to move the whole cake to another plate). Pour the mixture of cookies and butter into the form. Tap intensely with a spoon until it’s dense; put the form in the refrigerator for 30 minutes.

Making the mint color

Pour 100 ml of whipping cream into a small saucepan , heat on a slow fire without boiling. Put the sprigs of mint into the saucepan with the cream, cook on a very low heat for 10 minutes. Strain, pour the cream back into the saucepan.

Add spinach to the saucepan, cook for 2-3 minutes (for frozen, 1-2 minutes for fresh). Remove from heat, pour into a mixer, stir with a mixer until homogeneous.

Pour some cold water in a bowl. Dip the gelatin leaves into the water one by one, leave to swell for 10 minutes. (Alternatively, if using powder gelatin follow the instructions on the package.)
Squeeze out the swollen gelatin, put in warm cream with mint, mix well until completely dissolved.

Making the cream

Cold the 400 ml of whipping cream, pour it into a cold bowl. Add sugar, beat the cream until sugar completely dissolved.

Add the cream cheese, add warm gelatin-mint cream at the end. Stir until smooth.

Chop the chocolate with a knife, leave a little for decoration, add the rest to the cream, mix.

Assembling the cheesecake

Remove the base from the refrigerator. Pour the cream over the biscuits. Put the cake in the fridge for 3-4 hours.

Remove the cake from the refrigerator. Warm up the walls of the form with a hot hairdryer – the gelatin will melt slightly, and you will easily remove the form. 

Sprinkle the cake with chopped chocolate, decorate with chocolate figures.

Mint Chocolate Cheesecake - a healthy, no flavors, no colorants mint cheesecake
    Mint Chocolate Cheesecake - a healthy, no flavors, no colorants mint cheesecake

    Chocolate Mint Cheesecake

    Servings: 8

Ingredients

  • 200 g Chocolate Cookies
  • 120 g Butter
  • 500 ml Whipping Cream
  • 150 g Sugar
  • 500 g Cream Cheese (like Philadelphia)
  • 20 g Fresh Mint (4-5 sprigs)
  • 70 g Black Chocolate
  • 15 g Gelatin
  • 100 g Spinach (fresh or frozen)

Instructions

  1. Making the base of the cake Grind the cookies, melt the butter, pour into the cookies, mix. Put a metal ring (diameter 20-23 cm, h=8cm) on the plate. Pour the cookies into the form. Tap intensely, put in the refrigerator for 30 minutes.
  2. Making the mint color Heat the 100 ml of whipping cream, without boiling. Add the mint sprigs, cook on a very low heat for 10 minutes. Strain, pour the cream back into the saucepan. Add spinach to the saucepan, cook for 2-3 minutes. Beat with a mixer until homogeneous. Dip the gelatin leaves into the cold water one by one, leave to swell for 10 minutes. Squeeze out the swollen gelatin, put in warm cream with mint, mix well.
  3. Making the cream Beat the 400 ml of whipping cream with sugar. Add the cream cheese, add warm gelatin-mint cream, stir until smooth. Chop the chocolate with a knife, add to the cream, mix.
  4. Assembling the cheesecake Remove the base from the refrigerator. Pour the cream over the biscuits. Put the cake in the fridge for 3-4 hours. Remove the cake from the refrigerator, remove the form. Sprinkle the cake with chopped chocolate, decorate with chocolate figures.
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