Almost No Bake Mint Chocolate Cheesecake

• Baking & Spices

  • 1 (100g lindt excellence 70% dark chocolate bar
  • 3 (100g lindt excellence milk chocolate
  • 1 1/4 cups Chocolate baking crumbs
  • 1 11/16 cups (icing sugar, powdered
  • 1 tsp Mint extract
  • 1 cup Whipped cream or frozen whipped topping
  • 1 Whipped cream or frozen whipped topping

• Dairy

  • 3/4 cup Butter
  • 2 (8oz packages Cream cheese
  • 18 tbsp Milk

• Desserts

  • 1 envelope Gelatin, Unflavored

Found on thereciperebel.com

Description

Ingredients

• 1¼ cups chocolate baking crumbs
• ¼ cup melted butter
• ½ cup butter, room temperature
• 1½ cups powdered icing sugar
• 2 tablespoons milk
• 1 teaspoon mint extract
• 1 cup milk
• 1 envelope unflavored gelatin
• 3 (100g) Lindt Excellence Milk Chocolate Extra Creamy Bars
• 2 (8oz) packages cream cheese
• 3 tablespoons powdered icing sugar
• 1 cup whipped cream or frozen whipped topping, thawed
• Additional whipped cream or frozen whipped topping, thawed
• 1 (100g) Lindt Excellence 70% Dark Chocolate Bar

Directions

• Preheat oven to 350 degrees F. Grease a 9 Springform pan with non stick spray.
• In a medium bowl, combine chocolate crumbs and butter. Press into the bottom of the Springform pan. Bake for 9-10 minutes or until top appears somewhat dry. Set aside for 30 minutes to cool.
• With an electric mixer, mix butter, powdered sugar, milk and mint extract on low until combined. Beat on high for 1 minute. Spread over cooled crust. Refrigerate until cheesecake mixture is ready.
• In a small pot, sprinkle gelatin over cold milk (no heat) and let sit for 1 minute. Add the 3 Lindt chocolate bars and heat over medium heat, stirring constantly, until melted and smooth. Set aside for 30 minutes to come to room temperature.
• In a large bowl, beat cream cheese and sugar until smooth. Add melted chocolate mixture and beat until combined and fluffy. Add whipped cream and stir slowly to combine.
• Spread over mint filling in pan. Refrigerate at least 4-6 hours or up to 5-6 days before garnishing and serving.
• Microwave Lindt 70% Dark Chocolate Bar on high for 7-10 seconds. Using a vegetable peeler or bench scraper, scrape large chocolate curls from the back of the bar. (This would work well with any of the Lindt chocolate bars!).
• Top cheesecake with whipped cream, chocolate curls or shavings and squares of Lindt chocolate as desired.