Chocolate Peppermint Cheesecake in a Glass

I have a confession to make: I absolutely adore peppermint chocolate and anything minty really. For some reason I do not understand, friends often look at me funny when I’m at messina or any gelateria and I opt for choc-mint gelato. “But there are so many better flavours! Choc-mint is boring! YOU’RE boring!”

Fine, I’m boring. I love chocolate and mint gelato and I love chocolate and lemon gelato. It’s not the norm apparently but so what?

So for all you choc-mint haters, look away now. But for all of you on my team, look on with an eager eye as I present to you Chocolate Peppermint Cheesecake in a Glass.
The recipe comes my food book and the above picture is theirs (my own snaps will be uploaded as soon as I can figure out how to get my camera to work like it’s supposed to #technologyfail.

I hardly think I need to spruik it to you because honestly – just look at it! As if it doesn’t make your mouth drool!

It’s such an easy dessert and it just looks so fabulous, I dare you not to love making it and eating it. Bon apetit!

Ingredients

• 1 1/4 cups chocolate biscuit crumbs
• 80g butter, melted
• 250g PHILADELPHIA Block Cream Cheese, softened
• 110g CADBURY DAIRY MILK Peppermint, chopped
• 1 cup thickened cream
• 1 1/2 tablespoons caster sugar
• 1 teaspoon gelatine dissolved in 1 1/2 tablespoons boiling water
• 220g CADBURY DAIRY MILK Peppermint, extra, chopped, for decoration

Steps

1. Combine the biscuit crumbs and butter, and then press into the base of 6 serving glasses or jars. Chill.
2. Melt the philly and chocolate in a bowl over simmering water. Set aside to cool for 10 minutes.
3. Whip together the cream and sugar until stiff. Stir the gelatine mixture into the PHILLY mixture, and then fold through the cream.
4. Spoon half the mixture into prepared glasses. Then top with some of the extra chopped chocolate. Spoon over remaining Philly mixture and chill for 2 hours or until set.
5. Decorate with the remaining chocolate just prior to serving.

THE VERDICT

Just how I love it – so sweet and chocolatey with that bursting mint freshness tingly your tastebuds. It’s gone within two spoonfuls (mine are big, but trust me you won’t be able to resist gulping it down) and you’ll be quickly scrambling to the kitchen for a second and possibly third glass …

p.s thanks mum and Mike for the help in making and shooting this masterpiece! You go glen coco.

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