Choc-Mint Cheesecake

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  • 250 g crushed chocolate chip cookies
  • 120 g of melted butter
  • 250 g cream cheese
  • 1/3 cup powdered sugar
  • 250 ml of cooled evaporated milk
  • 1 lemon juice
  • 85 g of gelatine crystals
  • 3/4 cup hot water
  • 2 teaspoons of mint extract


  1. Combine the cookies with melted butter and press on the bottom and sides of the spring pan.

  2. Place in the fridge to set up.

  3. Combine the gelatin crystals with enough hot water to make 1 cup of liquid.

  4. Place in the refrigerator to chill. Do not allow set.

  5. Combine cheese, sugar, and evaporated milk with a mixer until smooth.

  6. Add lemon juice and whisk to thicken.

  7. Add the chilled gelatin mixture and mint essence.

  8. Pour into the cookie dough and leave in the fridge until ready.


I used lime jelly crystals. Be sure to make the gelatin with just 1 cup of water, NOT according to the package directions. Lemon juice is also vital to this recipe, as it thickens evaporated milk. If you can't use lemons, try sprinkling 3 teaspoons of gelatin over 1 tablespoon of water and stir with a fork or whisk until completely dissolved, then add to the mix instead of the lemon juice. Alternatively, cut the hot water used in the gelatin mixture in half. Adding an additional package of cream cheese also makes for a thicker, richer cheesecake. I prefer to use mint essence or mint cream.


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