Ingredients
Scale
- 2 cups of digestive biscuit crumbs or graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups fresh mint leaves, chopped
- 1/2 cup fresh lime juice or lemon juice
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons peppermint extract
- 2 cups heavy cream
- 1-2 drops green food coloring (emerald green preferred)
- Fresh mint leaves for garnish
- Optional: edible glitter or sugar crystals for extra flair
Instructions
- Combine the digestive biscuit crumbs with melted butter until evenly coated. Press this mixture firmly into the base of a 9-inch springform pan to form a smooth crust. Chill in the refrigerator for at least 30 minutes.
- Heat a small saucepan over medium heat, add the chopped mint leaves and lime or lemon juice. Simmer gently for 5 minutes to extract the mint flavor. Strain and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the peppermint extract and the cooled mint infusion, mixing well.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, adding a few drops of green food coloring to achieve the vibrant emerald hue.
- Pour the filling over the prepared crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours or preferably overnight to set.
- Before serving, garnish with fresh mint leaves and optional edible glitter for a magical appearance. Slice carefully and serve chilled.
Notes
- Ensure to chill the cheesecake for at least 4 hours for the best set texture.
- For an extra magical look, sprinkle edible glitter or sugar crystals on top before serving.
- You can substitute fresh mint with mint extract if fresh leaves are unavailable.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Harry Potter-inspired
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of the cheesecake)
- Calories: 430 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg