Choc Mint Crackle Cheesecake Lasagne
Epic make-ahead dessert for any occasion! Choc Mint Crackle Cheesecake Lasagne is packed with crunchy chocolate crackle and minty cheesecake filling. Perfect for impressing guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kremelta.co.nz.
Cooking tools:
- Loaf pan
- Hand mixer
- Microwave
- Mixing bowl
- Bread knife
- Spatula
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- Chocolate Crackle Layer
- 125g (½ block) Kremelta, chopped
- 3 ½ cups (175g) Kellogg’s Coco Pops
- 125g dark cooking chocolate 45%, chopped
- ¼ cup (40g) icing sugar mixture
- ½ cup (40g) desiccated coconut
- Choc-Mint Cheesecake filling
- 2 x 250g cream cheese, chopped and softened
- 200g white cooking chocolate, melted and cooled to room temperature
- ¼ cup (55g) caster sugar
- 1 teaspoon gelatine dissolved in 1 tablespoon boiling water, cooled
- ½ cup (125ml) thickened cream, whipped
- 1 teaspoon peppermint essence
- 35g Peppermint Crisp Bar, finely chopped, plus extra for garnish
- 60g Kremelta, chopped
- 100g dark cooking chocolate 40%, chopped
- Mint patties, mint biscuits, choc-mint balls and other choc-mint candies to decorate.
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