Mint slice biscuits made by Arnott’s are a popular chocolate biscuit here in Australia. A mint slice biscuit consists of a round chocolate biscuit topped with mint flavoured cream and coated in dark chocolate. Arnott’s are no longer an Australian company, but their biscuit’s popularity lives on in the hearts of many Australians. My recipe for this post has been inspired by and uses mint slice biscuits to create a chocolate mint cheesecake.
A friend made a cheesecake recently that used Oreo biscuits in the base of a cheesecake. I had never thought of using cream filled biscuits in a biscuit base, but it was delicious so I decided to steal the idea. I wanted to balance the ratio of biscuits to chocolate and cream filling in the base, and tried to track down a plain chocolate biscuit to add to the mint slice biscuits. The only thing I was able to find was chocolate flavoured tiny teddy biscuits.
I wanted to inject some real mint flavour into this recipe, so used fresh mint. When chopping the mint to infuse in the cream, you can either chop with a knife, bruise with a pestle and mortar or use a food processor. I do not recommend you use a blender as this pulverises the mint too finely and you end up with a cream tasting of green grass (not that I’ve ever eaten grass, but I think you get the point I’m trying to make – you will end up with an unpleasant concoction). Or you could do away with the mint infusing process altogether add simply add a couple of drops of peppermint essence to the cream.
If you don’t have a food processor to blitz your biscuits, you can put them into a plastic bag and whack them with a rolling pin or any other heavy implement you may have available to create biscuit crumbs. This is always good stress release but can be noisy.
Chocolate Mint Cheesecake
- 200g mint slice chocolate coated biscuits
- 100g chocolate flavoured biscuits (I used tiny teddy biscuits)
- 50g butter
- 600ml cream
- 1 bunch mint
- 200g dark chocolate
- 50g icing sugar
- 250g cream cheese
- 100g grated dark chocolate to garnish
- Pick the mint leaves from their stalks and chop the leaves.
- Add the chopped mint leaves and cream to a saucepan and heat gently, stirring occasionally until the cream is steaming (don’t allow to boil).
- Transfer the cream to a bowl or container and cool in the fridge to allow the mint flavours to infuse.
- Strain the cream into a bowl to remove the mint leaves, add the dark chocolate and icing sugar.
- Heat the cream, icing sugar and chocolate over a saucepan of hot water until the chocolate melts.
- Cool the chocolate cream mixture again.
- Blitz the mint slice and chocolate flavoured biscuits in a food processor into crumbs.
- Melt the butter and add to the biscuit crumbs, blitz again to combine.
- Press the biscuit crumbs into a pie dish to line the dish and create a base.
- refrigerate until firm.
- Beat the cooled chocolate cream mixture, add the cream cheese and add to the biscuit base.
- refrigerate until ready to serve. Just before serving garnish with grated chocolate and slice. Enjoy.
What is your favourite biscuit? Has this post inspired any new ideas?