Mint chocolate cheescake from Chetna Makan

Mint chocolate cheesecake

In this recipe, Chetna Makan takes the classic pairing of mint and chocolate ice cream and reinvents it in cheesecake form.

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  • Serves10
  • CourseDessert
  • Prepare30 mins
  • Cook5 mins
  • Total time35 mins
  • Plus chilling

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  • 100g unsalted butter, melted, plus extra for greasing
  • 266g pack milk or dark chocolate digestives
  • 2 x 25g packs or a growing pot of mint, leaves only
  • 520g soft cheese
  • 300ml double cream
  • 100g icing sugar
  • 100g dark chocolate, finely chopped


  1. Grease and line a 20cm round springform cake tin. Put the biscuits in a bowl and use the end of a rolling pin to crush them to fine crumbs. Pour the melted butter into the bowl; mix well. Spread the mixture into the prepared tin and refrigerate for 15 minutes.

  2. Bring a medium pan of water to the boil, then take it from the heat. Add most of the mint (reserving a few small leaves to decorate) and blanch for 1 minute, until bright green. Drain, then plunge into a bowl of ice-cold water for a few minutes. Pat dry with kitchen paper and put in a food processor with the soft cheese. Whizz very briefly until combined and flecked green, then transfer to a large bowl.

  3. In a separate large bowl, use a balloon whisk to whip the cream and the icing sugar to soft peaks. Add the cheese mixture and chopped chocolate then fold together. Spread this evenly on top of the biscuit base, then chill for 4-5 hours or overnight.

  4. Loosen the sides with a knife before unclipping the sides of the tin. Lift from the base of the tin, remove the lining paper and transfer to a plate. Scatter the reserved mint leaves on top just before serving.

Cook’s tip

I used No.1 Madagascan Dark Chocolate with 75% cocoa solids, but if you prefer, use milk, mint, or any leftover chocolates you have at home, chopped and mixed together. 


Typical values per serving when made using specific products in recipe


2,384kJ/ 575kcals



Saturated Fat












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