Fridge Friend Recipes
Mint Chocolate Cheesecake Pots recipe
A light, creamy cheesecake layered with crushed digestive biscuits and mint chocolate for a refreshing, indulgent dessert. These little pots are quick to assemble and perfect for making ahead.
20 min · Easy · British Jump to method
Ingredients
- 100g Digestive Biscuits
- 250g Cream Cheese
- 200ml Double Cream
- 100g Mint Chocolate
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 555 kcal |
| Protein | 5.6 g |
| Carbohydrates | 23.8 g |
| Fat | 48.1 g |
| Saturated fat | 29.6 g |
| Fibre | 0.7 g |
| Sugar | 16.8 g |
| Sodium | 248 mg |
Why this works
Very rich, energy-dense dessert high in saturated fat and sugar, best enjoyed occasionally rather than as an everyday choice.
High saturated fat. Cream cheese, double cream and mint chocolate make this dessert very high in saturated fat, which can be less favourable for heart health if eaten often.
Low fibre. With only a small amount of whole-grain biscuit base and no fruit, this recipe is low in fibre, so it is unlikely to support satiety or gut health strongly.
Calcium source. Cream cheese and double cream contribute some calcium, though this is balanced by the dish’s high energy and fat content.
Method
- Crush the digestive biscuits into fine crumbs, then divide them evenly between 4 serving glasses or small jars.
Aim for a sandy, even crumb rather than large chunks so the base sits neatly in the glasses; if the biscuits feel damp or oily, give them a few extra pulses to avoid a patchy layer.
- Finely chop 75g of the mint chocolate and set aside the rest for topping.
Use a sharp knife and work from the end of the bar so the chocolate pieces stay small and distinct, not dusty; keep the reserved topping in a cool spot so it does not soften before finishing.
- In a mixing bowl, beat the cream cheese until smooth, then add the double cream and whisk until thick and airy.
Beat just until the cream cheese loses any graininess, then stop as soon as the mixture turns pale and holds soft ribbons; over-whisking can make it slack instead of plush.
- Fold in most of the chopped mint chocolate, reserving a little for the finish.
Fold with a spatula in broad, gentle turns so the chocolate stays evenly distributed and the mixture keeps its volume; avoid stirring hard or the filling may turn dense.
- Spoon the cheesecake mixture over the biscuit base, smoothing the tops gently.
Use the back of a spoon to press the filling right to the edges of the glass, which gives a clean layered look; leave a little space at the top so the garnish sits neatly without tumbling off.
- Scatter over the remaining mint chocolate and chill for at least 30 minutes before serving.
Chill on a level shelf so the topping sets undisturbed and the biscuit layer firms slightly; if serving later, cover loosely to stop the chocolate picking up fridge smells.
Other Mint Recipes
Chocolate and Yoghurt Mousse
20 min · This light mousse pairs rich chocolate with a tangy yoghurt finish for a dessert that feels both indulgent and fresh. It is quick to assemble and best served well chilled.
Chocolate Honey Butter Tart
45 min · A silky, glossy chocolate tart with a honeyed sweetness and a buttery biscuit-style base. It’s rich, elegant and ideal for a special dessert or indulgent afternoon treat.
Crisp-Crusted Chocolate Fridge Cake
25 min · A playful fridge cake made with crisps, chocolate and butter for a salty-sweet crunch in every bite. It is simple, nostalgic and perfect for a quick dessert or teatime treat.
Warm Chocolate Fondue with Berries and Toast
15 min · A rich, glossy chocolate fondue served warm with juicy strawberries and fresh berries, plus crisp toasted bread for dipping. It’s a simple, shareable dessert that feels indulgent and works beautifully for an effortless treat.
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