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Choc-mint Cheesecake

Serves 12


  • BASE
  • 200g chocolate ripple biscuits, crushed
  • 2 x 50g Peppermint Crisp bars, crushed
  • 100g Australian butter, melted
  • 500g Australian cream cheese
  • 1/2 cup caster sugar
  • 1 x 600ml carton Australian chocolate custard
  • 1 teaspoon peppermint essence
  • 1 tablespoon gelatine
  • 2 tablespoons hot water
  • 2 x 30g Cadbury Flake Bars, chopped
Download Recipe (PDF)


  1. Combine biscuits, peppermint crisp and butter together. Press firmly into base and sides of 22cm springform pan. Refrigerate. Beat cheese and sugar together until smooth. Add custard and peppermint essence and beat thoroughly. Dissovle gelatine in hot water and add to the mixture. Fold Flake bars through and pour into pan. Refrigerate and allow to set before serving.

Nutritional Information

Nutrients per serve:
Energy (kj) 1529
Protein (g) 5
Fat, Total (g) 26
Carbohydrates (g) 28
Sodium (mg) 0
Calcium (mg) 98
Iron (mg) 0


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