Description
A delicious peppermint crisp cake with layers of chocolate and mint flavors.
Ingredients
Scale
- 200g digestive biscuits
- 100g butter, melted
- 400g cream cheese
- 200g icing sugar
- 300ml double cream
- 200g peppermint crisp chocolate, crushed
- 2 tsp peppermint extract
Instructions
- Crush the digestive biscuits and mix with melted butter.
- Press the mixture into the base of a cake tin.
- In a bowl, beat the cream cheese and icing sugar together until smooth.
- Whip the double cream and fold it into the cream cheese mixture.
- Add the crushed peppermint crisp and peppermint extract, mixing well.
- Spread the mixture over the biscuit base.
- Refrigerate for at least 4 hours to set.
- Remove from the tin and serve chilled.
Notes
- Use fresh peppermint for a stronger flavor.
- Can be made a day in advance.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: South African
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: peppermint crisp cake, no-bake dessert