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No bake choco mint cheesecake



8 portion(s)

Crumb Base

  • 120 grams sweet biscuits of your choice
  • 50 grams Butter


  • 1 tablespoon gelatine
  • 60 grams cold water
  • 60 grams Boiling water
  • 90 grams dark chocolate (I use Old Gold)
  • 500 grams cream cheese
  • 200 grams caster sugar
  • 1/2 teaspoon peppermint essence (if making choc-mint flavour)
  • 1.5 teaspoons vanilla essence
  • 375ml can chilled evaporated milk

Recipe's preparation

    Crumb Base
  1. Weigh biscuits into (break in half as you weigh if you wish).

    To make biscuit crumbs, blend them for around 4-8 seconds on speed 6-7 (depends on the type of biscuits you are dealing with)!

    Set aside in a bowl while you melt the butter.

  2. Weigh butter into and melt 1 min, 60 degrees, sp 2, or until fully melted.

  3. Add biscuit crumbs back into and incorporate with the melted butter for around 5 sec on speed 4.

  4. Press mixture into the bottom and up the sides of a greased and lined 20cm spring form pan (or a lamington tray will do the trick)!

    *Sometimes I press the mix with my fingers if in a rush, but if you have time, I do recommend placing a sheet of baking paper on top of the crumb and use your tm31 measuring cup (or otherwise a flat bottomed small glass), to compact the biscuit base is a good idea!

  5. Filling
  6. Place a heat proof bowl or pyrex jug on TM Lid and select the scales button.

    Weigh in cold water and then add the gelatine and soak for a few minutes.

    Weigh boiling water into the gelatine and water mixture, and gently stir with a spoon or fork until gelatine is fully dissolved. Set gelatine liquid aside while you begin the cream cheese mixture.

  7. Weigh in chocolate pieces into and grate for 5 sec, speed 7, then melt for 2 min, 50 degrees, speed 3.

  8. Add the cream cheese, sugar and essence/s to TM Bowl, then mix for 15 sec on speed 4 or until the mixture is smooth then add gelatine mixture and continue to mix through for another 5 sec on speed 4. Remove the mixture into a bowl and refrigerate until the point of setting.

  9. Return mixture to . Add butterfly attachment and continue beating on speed 3-4, while gradually pouring in the chilled evaporated milk through the hole in the lid - keep beating the mixture until it is thick and has doubled in volume.

  10. Pour the mixture onto the crumb crust and chill for at least 2 hours before serving.

    Decorate if desired with chocolate curls, whipped cream or crumble a Twirl or Aero bar, though it is decorated in the image shown, I think it's fine left as is! This was my most requested childhood dessert and we never worried about decorating it. - I hope you enjoy!


Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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