Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1/4 cup butter or margarine, melted
1 cup chocolate wafer crumbs (10 wafers)
20 miniature or 5 large York Peppermint Patties
2 tablespoons butter
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 tablespoon unflavored gelatine
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 cup whipping cream
1 cup sour cream
8 miniature or 2 large York Peppermint Patties, grated*
* Grate while frozen.
Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9-inch springform pan.
Chill. Melt 20 miniature York Peppermint Patties or 5 large York Peppermint Patties and butter.
Drizzle over crumb crust. Chill.
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk while beating until
smooth. Soften gelatine in lemon juice and warm to dissolve. Add to cheese mixture with vanilla
extract. Whip cream until stiff peaks form. Fold into cream cheese mixture. Pour into prepared pan.
Chill. Cover with whipped sour cream. Garnish with grated York Peppermint Patties. Chill several
hours before serving.
Serves 8 to 10.
No Bake Chocolate Mint Cheesecake 222

Browse by categories