No-Bake After Eight Cheesecake #desserts #cheesecake #bars #cupcakes #easy

A Dark Chocolate and Mint Cheesecake brimming with After Eights. With a Buttery Biscuit Base, and Delicious Decoration, my new top pick… No-Bake After Eight Cheesecake!

So one thing that I have consistently sold out… is having an After Eight preceding 8pm. I know its only a name, however some pay attention to that! I, will cheerfully have them night or day as they are deeeeelicious. I love the slight Dark Chocolate layer encasing a smooth minty filling.

I likewise love that they come in little bundles to keep every one 'safe' yet its simply irritating when you have to hack the whole parcel up to go into a cheesecake… that is a great deal of bundling waste. Be that as it may, hello ho, this After Eight Cheesecake is scrumptious!

I revamped my No-Bake Mint Aero Cheesecake as of late and transformed it somewhat by utilizing another base for my cheesecake – blending digestives and cocoa powder with the spread to make a crunchy roll base. Truly, its so yummy! I very much want doing it along these lines contrasted with utilizing a chocolate covered roll!

Also try our recipe : Salted Caramel Apple Pie Bars #apple #dessert #bars #caramel #cakes

Ingredients :

Biscuit Base

• 300 g Digestives
• 150 g Unsalted Butter (melted)
• 25 g Cocoa Powder

Cheesecake Filling

• 500-600 g Full Fat Cream Cheese
• 125 g Icing Sugar
• 1 tsp Vanilla Extract
• 300 ml Double Cream
• 150 g Dark Chocolate
• 1-2 tsps Peppermint Extract
• Green Progel Food Colouring
• 300 g After Eights (chopped)

Decoration

• 150 ml Double Cream
• 2 tbsp Icing Sugar
• After Eights
• 50 g Chocolate (melted)

Instructions :

For the Biscuit Base

1. To make the Cheesecake Base – Blitz the Digestives in a food processor with the cocoa powder until it’s a fine crumb.
2. Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm Deep Springform Tin and refrigerate whilst you make the filling!

For the Filling

1. Melt the Dark Chocolate carefully and leave to the side to cool slightly.
2. Using an electric stand mixer, whisk together the Cream Cheese, Vanilla and Icing Sugar till smooth. 
3. Add the Double Cream and whisk together till thick – I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it till it holds itself (like meringue does!)
4. Split the mixtures into two bowls. To one half, add the melted dark chocolate and mix together. In the other, add the mint extract and the food colouring and mix till combined as well. 
5. To both mixtures, fold through some chopped up after eights – I use about 150g of chopped after eight per cheesecake mix.
6. When mixed, dollop the mixtures onto the biscuit base randomly and swirl them together. Smooth over the top – Refrigerate for 6+ hours to set, of preferably over night.

Source : bit.ly/2AzZdll

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