I have just realised that I need to invest in smaller cake tins, baking tins and ramekins to ensure that I can always scale down desserts to one serving each for me and the boys. I love sharing dishes from Chellzkitchen with friends and family. However, there are those instances where I randomly prepare something at an odd time and it’s not as easy to share. The Chellzkitchen wish list includes these items of crockery. I always encourage using what I have and substituting, so I’ll start off by looking at mugs tse di spharanyana and maybe even certain Tupperware’s could do the trick.
I have shared a few no-bake cheesecakes with you before; Lemon Cheesecake, Granadilla Cheesecake, and this Easy No Bake Peppermint Crisp Cheesecake is right up there with the best of them! We added some Wild Africa Cream, which makes it a little bit of a naughty dessert to be enjoyed by adults. Wild Africa Cream is a cream liqueur crafted by one of Africa’s finest distillers for the pleasure of your indulgence in a rich creamy caramel. It is a blend of free range cream and finest spirits, infused with decadent caramel, which gives it that beautiful silkiness and soft nutty aftertaste. I for one am enjoying having a bottle, it is a consistently smooth and easy drink. With the coming winter seeming like it is going to be a harsh one, we can’t wait to share some #EleganceUntamed recipes that will keep the cold at bay.
The Peppermint Crisp Cheesecake is a mint chocolate lover’s dream! Delicious, creamy mint flavoured cheesecake, topped with chopped chocolate and caramel - this easy and impressive cheesecake recipe is everything! A friend of mine Lebo swears by baked cheesecake, I feel like a broken record, but I challenge myself to bake a cheesecake soon. Before that, I would like to taste one that might calm my nerves slightly before I set out to experiment. Baking generally makes me nervous.
If you’ve never made a cheesecake before, fear not! No-bake cheesecakes are the perfect place to start and this Peppermint Crisp Cheesecake is easy as pie. You’re really just whipping a few ingredients together. If you need an impressive dessert for a holiday, dinner party, or any other time of year for that matter, this is the one for you! Ha o batla go tima bana, add a bit of Wild Africa Cream..lol, alternatively, divide your ingredients in half to make two desserts so the whole family can enjoy. Keep warm this winter, hydrate and keep making those hearty, delicious meals. Follow our Chellzkitchen Facebook page for more recipes on how we are using our Wild Africa Cream.
INGREDIENTS
1 1/4 packets Tennis biscuit crumbed
80g butter, melted
500g Cream Cheese, softened
1/8 cup caster sugar
4 tablespoons Wild Africa Cream (optional)
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
2 bar Nestle’ peppermint crisp, finely chopped
3/4 cup cream, lightly whipped into stiff peaks
INSTRUCTIONS
Combine biscuit crumbs and butter and press into the base of a dish or pan and chill.
Incorporate cream cheese and sugar using an electric mixer until smooth. Add the Wild Africa Cream and gelatine mixture and beat until well combined.
Use either a whisk or electronic hand held blender to whip cream.
Fold the cream gently into the cream cheese.
It is optional to add one crushed peppermint crisp bar here depending how much flavour one wants to permeate. Green food colouring is an extreme illusion of a mint additive combined with the chocolate.
Gently pour the mixture into prepared base and chill for 3-4 hours or overnight. Serve topped with finely chopped chocolate Peppermint Crisp.
Mint leaves are a classy garnish that will add that wow factor to your dessert
