The perfect mini Christmas treat recipe that’s so simple to make and only requires five ingredients. Bite sized mint chocolate cheesecake balls with chocolate biscuit and mint thin filling coated in mint crisp chocolate.
NUTRITIONAL INFORMATION
Each cheesecake ball contains 134 calories, 1.5g of fibre and 2g of protein.
INGREDIENT CHOICES AND SUBSTITUTIONS
I thought for a very long time about the mint to chocolate ratio in this recipe. I considered added some peppermint extract to the cream cheese to make it even more minty. Free from Oreo style biscuits and plain gluten free digestives were also on the maybe list. Plain chocolate rather than mint chocolate was considered, albeit briefly. But you can make any of these changes to create the right mint chocolate balance for you. And, of course, you can always switch the biscuits for a non-gluten free option if that isn’t a necessary dietary requirement for you.
I opted for the Tesco own brand mint thins. The big brand we all know contain dairy and the Tesco ones are the most affordable, easily accessible option for most people. And for my biscuits, I used the Nairn’s Chocolate Chip Oaties. As always, my cream cheese of choice was
HOW TO STORE AND KEEP
Store in the fridge, or leave in the freezer and remove about 20-25 minutes before you’re ready tuck in.
MINT CHOCOLATE CHEESECAKE BALLS
Bite sized mint chocolate cheesecake balls with chocolate biscuit and mint thin filling coated in mint crisp chocolate.
This recipe is gluten free, dairy free and vegan friendly. It does contain nuts and may contain soy depending on your choice of chocolate and dairy alternatives.
Mint Chocolate Cheesecake Balls
Bite sized mint chocolate cheesecake balls with chocolate biscuit and mint thin filling coated in mint crisp chocolate.
Course Dessert
Cuisine American
Keyword Mint Chocolate Cheesecake Balls
Prep Time 15 minutes
Total Time 15 minutes
Servings 16
Calories 134 kcal
Ingredients
- 130 g chocolate biscuits
- 150 g vegan cream cheese
- 10 mint thins
- 120 g vegan mint chocolate
Optional extras
- Green food dye
Instructions
- If you want to make them with a green tint, mix a few drops of green food dye into your cream cheese before you start prepping the balls.
- Place your biscuits in a zip lock bag and crush them with a rolling pin to break them up into smaller pieces. Combine your crushed biscuits with the cream cheese alternative and mix until they’re evenly combined. You could pulse your biscuits in a food processor then add the cream cheese, or mix them together with a hand mixer if you’d prefer to make the process a little easier.
- Add in your mint thins and lightly crush them with your mixing spoon as you stir them in. Stir until the mint thins are evenly distributed in the cream cheese/ biscuit mix.
- Line a baking tray with greaseproof paper. Roll your mix into small balls with your hands, you should end up with about 16. Place the tray in the freezer for at least 15 minutes to set them.
- When your cheesecake balls are frozen, melt your mint chocolate in a glass bowl over a pan of simmering water. Dip your balls into the melted chocolate, you can either swirl them in, use a fork to create patterns with the melted chocolate, or use a skewer to neatly dip them in and get a smooth finish.
- Place the coated balls back on the baking tray and store in the fridge for an hour until the chocolate has fully set.
