Prep Time: 20 Min Chill Time: 4 Hours Total Time: 4 Hours 20 Min
Servings: 2 Cheesecakes
Ingredients:
- 2 Midel GF Chocolate Graham Cracker Pie Crusts
- 1 Milka White Chocolate Bar
- 1 1/2 Cups of Heavy Whipping Cream
- 1/ Cup of Powdered Sugar
- 16 oz of Full Fat Cream Cheese
- 1/2 Cups Granulated Sugar
- 1/2 Teaspoons of Peppermint Extract
- 1/2 Package of Droste Mint Chocolate
Topping:
- 1 Cup of Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
Directions:
- In a microwave safe bowl add the white chocolata and 4 tablespoons of heavhy whipping cream. Microwave in 30 second incriments at about 50% power. Make sure to stir constantly and check to make sure that its not burning or seperating. Once smooth set aside.
- Prepare the whipping cream by using a mixing bowl and whisk attachment. Beat the 1 1/5 cups of whipping cream until soft peaks form. Slowly add the powdered sugar to the whipping cream until stiff peaks form.
- Now in a spereate bowl beat softened cream cheese until its smooth then add the granulated sugar and peppermint extract.
- Next add the melted chocolate to the cream cheese mixture.
- Lastly fold in the whipping cream into the chocolate and cream cheese.
- Pour the filling into the crusts. Divide them evenly into the two crusts on hand.
- For topping repeat how you made the whipping cream above. Pipe how you desire on top of your cheesecake.
- I grated the droste mint chocolate and put the shavings on top for added flavor and texture.
- Chill for 4 hours before serving.
Notes:
- You can add some chopped mint chocolate into the filling as well for more texture and flavour.
- I also added candy cane on top of my cheese cake but you can opt out of this.
- If you keep the lip from the pie crust you can reuse it to store your cheesecake. Just turn it upside down and have it like a dome ontop of your dessert.
Storage:
- The cheesecake must stay refridgerated until serving and after.
- Leftovers last about 2-3 days after made.
- This dessert freezes very well and can be made well in advance for christmas.
