Chocolate and mint cheesecake




  • 200g chocolate bourbon biscuits (Mc Vities)
  • 65g melted butter (Valio)
  • 500g mascarpone cheese (Galbani)
  • 110g icing sugar (Lamb brand)
  • Zest of 2 limes
  • Few drops green food colour
  • 280ml whipping cream (Elmlea)
  • 2 leaves gelatin, dissolved
  • 1 packet mint and chocolate bars (Mc Vities)
  • You will also need green macaroons and mint leaves to decorate (Cuorenero)


Place the bourbon biscuits in a food processor and blitz to a fine crumb. Add in the melted butter and stir well. Press the mixture into the base and sides of a spring form flutter flan tin. Place into the fridge to harden while you make the filling. Whip the cream to stiff peaks and put into the fridge. Place the mascarpone, icing sugar, lemon zest  and green food colour into a large bowl and mix together till smooth. Chop 4 of the chocolate and mint club bars randomly and mix into the mixture. Next fold in 2/3 of the whipped cream (reserve 1/3 to decorate) followed by the dissolved gelatin leaves. Remove the base from the fridge and fill with the cheesecake filling. Flatten out and allow to set in the fridge for 2-3 hours. When ready to serve, remove the cheesecake from the tin and place onto a serving plate. Decorate the top with the remaining chocolate bar crumbled up, green macaroons and the whipped cream piped into rosettes.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

lamb brand
watch video
View Maltese Italian Trulli



recipe search