Mint cheesecake, delicious and fresh, perfect for the summer season, especially because it doesn’t require baking. Made with a chocolate cookie base and filled with a mint cream cheese. Perfect for any occasion…

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Difficulty: Easy
Cost: Cheap
Rest time: 12 Hours
Preparation time: 30 Minutes
Portions: 10/12 slices
Cuisine: American
Seasonality: Summer

Ingredients

10.6 oz cocoa biscuits
6.3 oz butter
8.8 oz mascarpone
14.1 oz cream cheese
3.5 oz ricotta
0.6 cup mint syrup
1.8 oz powdered sugar
0.5 oz gelatin sheets
2.8 oz water
1.6 oz dark chocolate
to taste mint (leaves)

Tools

1 Chopper
1 Springform Pan
1 Electric Whisk

Mint Cheesecake Preparation

First, soak the gelatin and set aside.
Now prepare the cheesecake base. Pour the cookies into a food processor and grind them into almost a powder.
Transfer the cookies to a bowl and pour in the melted butter from the microwave for about 30/40 seconds at full power. Mix well to soak all the cookies.
Pour the cookie mixture into a 10.2-inch diameter springform pan and use a spoon to compact and level the base of the mint cheesecake.
Place in the fridge while you prepare the cream.
Put the mascarpone, cream cheese, ricotta, and powdered sugar in a bowl. Mix with a whisk until you get a cream.
Add the syrup and mix everything well.
Finally, squeeze the gelatin well and dissolve it with a couple of tablespoons of water in the microwave for a few seconds.
Pour it into the cheese mixture and mix.
Once the mint cream is ready, take the base from the fridge and pour the cream over the cookie base.
Level the cream well, then cover with plastic wrap and refrigerate for at least 6 hours.
After the cheesecake’s resting hours, remove it from the fridge and garnish with chocolate shavings and mint leaves.
And voilà….. now your mint cheesecake is ready to be served.