Thursday, February 13, 2014

Peppermint Cheesecake Bars

Peppermint Cheesecake Bars
Our family loves anything with mint, these Peppermint cheesecake bars, minty drinks and even mint savory dishes ... so much so, that Nahla, our grand dog would fight you for a fresh mint leaf !

Nahla on the right and our naughty boy, Joe on the left - they got hold of one of Cheri's teddy bears and had a fun time pulling it apart and making it look as if we had a bout of snow in the middle of Summer in the yard !

Anyhow, I am rambling as usual. I have actually made these peppermint cheesecake bars a couple of times now, and once had some left which stored very well in a sealed container in the refrigerator for 3 days - might even last longer, but ours was gone by the third day.



200g Plain Chocolate Biscuits, finely crumbed
1/2 cup Butter, melted
1 TB Gelatin, plain
2 TB Water
500g Cream Cheese, softened
1/2 cup Caster Sugar
1 1/2 cups Fresh Cream  {double cream/whipping cream}
1/4 cup Peppermint Liqueur

160g Dark Chocolate, good quality, chopped
1/4 cup Butter


1.) Line a 20 x 30cm dish with baking paper - let the paper hang over the edges for easy removal.
2.) Combine the Biscuit crumbs and the melted Butter - press onto the bottom of the prepared dish - refrigerate until needed.
3.) Sprinkle the Gelatin over the Water - wait until spongy - microwave 8 - 10 seconds until the Gelatin is clear and dissolved - let stand to cool.
4.) Meanwhile, beat together the Cream Cheese and Caster Sugar in a large mixing bowl until smooth - add the Cream and continue to beat until slightly thickened - stir in the Gelatin, while beating continuously - add Peppermint Liqueur - beat until combined.
5.) Pour filling onto the biscuit crust and refrigerate overnight or until set.
6.) Melt the Dark Chocolate and 1/4 cup Butter until smooth - pour over cheesecake and return to the refrigerator until set before cutting.
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