Who else loves Christmas? I am one of those people who wants to start playing the Christmas music in October (I usually hold-out til mid-November!) so it suited me perfectly to test this recipe early (and a few times over!). Like candy canes in slice form, these mouthfuls are refreshingly pepperminty, with nuggets of chocolate, smooth coconut and bursts of cherry. Also a no-bake layering option with NO COOKING required! Perfect for a Christmas recipe in the southern hemisphere! Merry Christmas everyone!
Peppermint chocolate slice
For the base:
- 125g Marie biscuits, crushed
- 2 tsp cocoa powder
- 70g melted butter (?needs more)
For the filling:
- 2 cups coconut
- 395g sweetened condensed milk
- 2 tsp peppermint essence
- 70g glace cherries, chopped
- 70g dark chocolate chips
For the topping:
- 200g dark chocolate
- 1 tsp vegetable oil
- Place the Marie biscuits with the cocoa powder in a food processor and whizz until they form a fine crumb.
- Stir through the melted butter and pour base mixture into a greased baking tray. Use a spatula to pack the base tightly and evenly across the baking tray. Refrigerate to set.
- To make the filling, combine filling ingredients in a mixing bowl. Pour on top of the base layer and spread evenly. Return to the refrigerator to set.
- After 30 mins or more, melt the chocolate and the oil in a mixing bowl in the microwave for 30 seconds at a time. Stir with a spatula until melted and smooth. Pour on top of the filling and spread evenly. Refrigerate until set.
Today I am sharing an easy no bake cheesecake recipe. I have made baked cheesecakes before, and although delicious, I rarely turn to them as I consider them too much fuss. Especially when I want to whip something fancy up quickly during my baby’s nap time. I wanted an easy fuss-free no bake option.
I have made several incarnations of this coffee and walnut cheesecake below. The first attempts did not set properly, and oozed deliciously all over the plate. However, the flavours were immediately charming. I shared my trial runs with my family and as testament to the flavours, it quickly disappeared, even though we had all already eaten dessert and a birthday cake that same night. I must say, my family were fully supportive in assisting with taste testing for further trials!
I have tweaked the final recipe I’m sharing today and it now sits proudly on the plate; jiggly, creamy and delectable.
Easy no bake coffee and walnut cheesecake
For the base:
- 100g Marie biscuits
- 75g butter, melted
- 60g walnuts
For the filling:
- 500g cream cheese
- 100g caster sugar
- 300ml heavy cream
- 2 tsp instant coffee granules
- 1 tbs gelatin powder
- Cocoa powder, to serve
- Break the biscuits into a food processor and whizz until they resemble fine breadcrumbs. Add the walnuts and whizz briefly again to chop them coarsely.
- Pour into a bowl and stir through the melted butter until well combined. Press into the base of a greased springform tin until well packed and smooth. Place into the fridge to chill.
- Whip the cream in a mixer until soft peaks form. Put aside.
- Beat the cream cheese and sugar together in a mixer until light and fluffy.
- Meanwhile, add ½ cup of boiling water to the instant coffee in a small jug. Add the gelatin and stir until the coffee and gelatin is dissolved.
- Pour the coffee/gelatin mix into the cream cheese mixture and continue to beat until well combined.
- Gently fold the whipped cream into the cream cheese mixture. Pour into the chilled base and use a spatula to evenly spread the filling over the base. Place in the fridge to chill for at least 4 hours, or preferably, overnight.
- When ready to serve, dust with a sprinkling of cocoa powder. Use a sieve to achieve an even, light coating.