#PEPPERMINT MOCHA CHEESECAKE HOW TO#

try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake! If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.A chocolatey biscuit base, is quite bitter in a way, so a sweet coffee swirl on the top of each slice is ideal. Enjoy it! x I wanted to decorate this one slightly differently to my others – the difference being I used coffee flavoured whipped cream! I feel like it just gives this cheesecake another mocha element as it has a milk chocolate drizzle, so it needed something else coffee like. I just sort of dollop it on alternatively, and then swirl them together once all the mixture is in the tin, but you could easily just layer the two flavours like I do in my no-bake neapolitan cheesecake! Decoration I did make this slightly faffy by swirling the two cheesecakes together but I just love it that way. To be honest, if you find a coffee flavoured chocolate, thats probably best, but I used what I had. I did just use a supermarket own chocolate that costs 45p for 100g, but you can use a better chocolate if you like. However, that might be a bit too bitter along with the coffee flavour. I think the milk chocolate tastes the best as its my favourite for cheesecakes, but dark chocolate provides a better set. I also thought I would use milk chocolate in this recipe, but you can easily use white or dark. One thing I must say is that either way, it will be delightfully delicious.

#PEPPERMINT MOCHA CHEESECAKE HOW TO#

You don’t have to use it, but 1-2 tsps of the stuff and you have a lovely strong flavour! There are notes in the recipe section on how to use actual coffee if you want instead though. I decided to use Camp coffee extract in this particular recipe, as its just so easy to use. I wanted to do a swirled style cheesecake instead of a coffee and chocolate flavour together, and as my no-bake After Eight cheesecake is the same, but with mint, I thought it was perfect! Coffee I decided that I would do something quite similar to my no-bake After Eight cheesecake, because its an ideal basis for a recipe like this.

I decided to go for a no-bake style cheesecake, obviously, so it was so easy to do. Like hellooooo why have I not posted this recipe sooner?!īut anyway. Like, its honestly so utterly delightful, that I really do get the fuss. Naturally I think I sort of neglected the idea even though the combination of coffee and chocolate together is an actual dream. I’m not saying I was ever snubbing the idea of it, but I always go for a chocolate bar theme for example. To be completely honest I never really got the fuss of the idea, but now I’ve made it ~several/many~ times I really do get it. So one of the most highly recommended recipes on my website is this. Please see my disclosure for more details!* A no-bake chocolate buttery biscuit base, with a swirled no-bake coffee and chocolate cheesecake filling, with a chocolate drizzle, and coffee whipped cream – heavenly mocha cheesecake!

Peppermint mocha cheesecake