Recipes Terry’s Mint Truffle Cheesecakes
- FOR THE BASE:
- 200g digestive biscuits
- 100g butter (melted)
- FOR THE FILLING:
- Terry's Chocolate Mint (save a segment for later)
- 300g cream cheese
- 50 icing sugar
- 150ml double cream
- 1/2 tsp vanilla extract
- FOR THE TOPPING:
- Whipped cream
- Terry's Chocolate Mint segment (grated)
- Terry's Mint Truffles
- Muffin/cupcake tray
- Muffin/cupcake cases
Equipment you will need:
- Smash (or blend) your biscuits. Our favourite way is to put them in a zip lock bag and whack them with a rolling pin!
- Now put your smashed biscuits in a bow and pour in melted butter. Mix together with a spoon.
- Spoon even amounts of the biscuit mixture into your cupcake cases and press down firmly with a spoon so it is compacted.
- Now mix your filling ingredients in a large bowl, we recommend starting this while you are melting your Terry's Mint Chocolate in the microwave or using the bain-marie method. Whisk together cream cheese, icing sugar and vanilla extract. Your melted chocolate should be melted but cooled slightly before adding it into the filling mixture.
- In a separate bowl, whip your double cream into stiff peaks, and fold through the other mixture.
- Spoon this combined filling into your cupcake cases, on top of the biscuit base and leave to set in the fridge for 3-4 hours at minimum.
- To decorate: Remove your cheesecakes from the tin (and casings if preferred), top with a small swirl of whipped cream (from the can), add a Terry's Mint Truffle on top and grate a little Terry's Chocolate Mint segment over it for good measure!
