Ingredients
– 125g solid vegetable shortening, chopped
– 125g dark cooking chocolate (45%), chopped
– ¼ cup (40g) icing sugar mixture
– 3 ½ cups (175g) puffed chocolate cereal
– ½ cup (40g) desiccated coconut
– 200g white cooking chocolate, melted and cooled to room temperature
– 500g cream cheese, softened and chopped
– ¼ cup (55g) caster sugar
– 1 teaspoon gelatine dissolved in 1 tablespoon boiling water, cooled
– ½ cup (125 ml) thickened cream, whipped
– 1 teaspoon peppermint essence
– 35g peppermint-flavored chocolate bar, finely chopped, plus extra for garnish
– 60g solid vegetable shortening, chopped
– 100g dark cooking chocolate (40%), chopped
– Assorted mint-flavored candies and biscuits for decoration
Instructions
1-Grease and line a loaf pan (approximately 11.5cm x 20cm) with a 5cm overhang.
2-For the chocolate crackle layer, melt the solid vegetable shortening, dark chocolate, and icing sugar over simmering water until smooth. Remove from heat, then stir in the puffed chocolate cereal and desiccated coconut. Set aside.
3-For the cheesecake filling, beat cream cheese and caster sugar until smooth. Add melted white chocolate and dissolved gelatine, beating well. Fold through whipped cream, peppermint essence, and chopped peppermint chocolate.
4-Layer one-third of the crackle mixture into the pan, pressing gently. Spoon one-third of the cheesecake filling over it and smooth the top. Sprinkle half of the remaining crackle mixture on top. Repeat layering with remaining filling and crackle mixture.
5-Refrigerate for at least 4 hours or overnight until set.
6-For the topping, melt solid vegetable shortening and dark chocolate over simmering water, stirring occasionally until thick but spreadable. Spread over the set cheesecake.
7-Decorate with assorted mint-flavored candies and biscuits before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Melt shortening and chocolate in short bursts in the microwave, stirring regularly.
⏲️ Remove from fridge 15–30 minutes before slicing for easier cuts.
🔪 Use a warm, dry serrated knife for clean slices.
- Prep Time: 35 minutes
- Setting time: 4 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake, layering, chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg