Smooth, creamy, irresistible and super easy! I love peppermint crisp and I would eat it in any way, shape or form so I decided to try and my a peppermint crisp cheesecake, and it came out AMAZING. I would definitely recommend using the nestle peppermint crisp chocolate even though I didn’t in this recipe. If you aren’t a big fan of mint you can remove the peppermint crisp and caramel from the recipe and make a normal cheesecake. I will leave a few options at the bottom for toppings to make this cheesecake your own.

Peppermint Crisp Cheesecake

Maryna

Print Recipe

Course Dessert

Ingredients

Base

1 Packet Coconut biscuits
½ Cup Melted butter

Filling

1 Tub Cream cheese (room temp)
1 Tub Ricotta (Room temp)
80 g Granulated sugar
2 Eggs plus 1 egg yolk
½ Cup Caramel treat
1 Nestle Peppermint crisp (grated)
1 tbsp Fresh lemon juice
5 ml Vanilla essence
½ tsp Salt
2 tbsp Cornflour

Topping

The rest of the caramel treat
1 Nestle Peppermint crisp (grated)

Instructions

Preheat the oven to 160 degrees Celsius
Wrap the outside of the tin with tin foil to make it water tight

For the base

Place the biscuits in a food processor and puree until fine. Add the butter and puree until smooth.
Tip the biscuit mixture into the cake tin and press firmly and evenly into the bottom of the tin.
Place in fridge while making the filling

For the filling

Cream together the cream cheese and Ricotta in a mixer
Once well combined you can add the rest of the filling ingredients and mix it together until all the ingredients are combined
Pour the filling into the prepared baking tin and place in a deep baking sheet
Add warm water into the baking sheet until the cake tin is ¾ covered and bake for 45-55 minutes
Remove from water bath once done and allow to cool completely before removing it from the cake tin