This cheesecake is NO BAKE, which makes it super easy to make. In fact, the hardest part is waiting for it to set! Obviously whilst the cheesecake is setting it will still be in the tin, so you can cover the top with food wrap and keep it in the fridge. Assuming you've used a springform or loose bottom tin, and allowed the cheesecake long enough to set, you shouldn't have too much bother getting it out of the tin. After serving, you might only have a few slices left so transfer them into a suitably sized sealed container. Make sure to keep this cheesecake in the fridge - it needs to be kept chilled as it contains a lot of fresh dairy products. How long does this mint cheesecake keep? Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir in 1/2 tsp coconut oil, if desired. (It makes the eggs easier to dip!) Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated eggs to wax paper to cool. Top with pastel sprinkles and let set. Pipe additional melted chocolate on top and cover in colored sugar sprinkles. Let cool to set. Trim edges of mint chocolate eggs with a thin, sharp knife, if desired.

Yes, this cheesecake freezes surprisingly well, and it's a great way to make it last a bit longer and avoid food waste. The texture may change a little but it will still taste minty fresh. Use the balloon whisk attachment and make sure to scrape the sides of the bowl down after each ingredient is whisked to be sure they are all evenly whisked and incorporated.x bottle (3 parts) Latte Latte Love Beer (People’s Captain Limited Edition Chocolate & Coffee Milk Stout) - 200ml (1 part) Lyme Bay Mocha Cream Liqueur At first glance, Curly the Puppy almost looks too good to eat: big button eyes, marbled fur and a cute little pink nose. Depending on how much you want to freeze, you can keep it as a big piece, or even a whole cheesecake, or cut into slices so that you can just get out what you need. Yes! This cheesecake definitely needs to be kept in the fridge, or even the freezer if you want to keep it for longer. How do you like your eggs in the morning? We like ours with a bit of chocolate. Scratch that — we like ours made entirely from chocolate! So whether you enjoy hard-or-soft-boiled (or even in a sandwich), bold or crowd-pleasing, fun-loving or a work of art, we’ll wager we’ve got a cocoa egg equivalent to make your Easter extra special.

Do keep in mind that adding more chocolate will alter the nutritional content of each slice. How should I store this mint cheesecake? Without the eggs and flour used to set a baked cheesecake, this recipe would just melt in the oven and make quite a mess! You can use any kind of biscuit you like really but the ratio of butter might vary a bit. My 3 ingredient cheesecake uses custard creams for the base, and my Oreo-loaded cheesecake uses, of course, Oreos for the base! This cheesecake is the perfect nostalgic dessert for all those mint choc chip ice cream lovers. Serve with extra shavings of dark chocolate, or a drizzle of chocolate sauce, or why not go all out and add a squirt of cream to each slice too? Can I make this recipe without food colouring? Pour the milk and cream into a pan and add in the dark chocolate. Stir with a whisk over medium heat. After 5 minutes or so the chocolate should be dissolved. Once the liquid boils, take immediately off of the heat.Cheesecakes like this are ideal make-ahead treats. This mint cheesecake needs to set in the fridge for several hours, and leaving it overnight is the best way to ensure a firm cheesecake that slices neatly and holds together well. It's the perfect dessert to have ready and waiting in the fridge to enjoy after a celebration dinner.