I rarely eat After Eights, but when I do it always reminds me of my childhood. Those black wrappers were so posh when I was younger and I always felt like a grown-up when I was offered them lol. Oh what to be young again!
To be honest, I’m more of a chocolate orange fan but these mint cheesecakes blew me away! They were incredible, it definitely packed a great flavour punch and made me realise I have been neglecting mint.
Due to the refreshing taste, this would make a perfect dessert to the end of a dinner party. If you love mint chocolate/After Eights and cheesecake then you have to make this…right now! I mean stop everything and make this now.
The other good thing is the cheesecake looked really amazing and they were really easy to make. I loved the contrast of the chocolate and white marble effect, it was very effective and looked so elegant.
This recipe can be easily halved, which is exactly what I did and placed them in 12 hole push up tin. If you don’t have one of these tins, I would suggest placing them in cupcake liners in a muffin tin (you will get that crinkled look though but it’s fine). Or you can use a deep bottom round tin.
This recipe was from one of my go to cheesecake recipe makers. Jane’s Patisserie, her cheesecakes are so amazing, easy to follow and always work out. I have made so many of them. Check her out…. https://www.janespatisserie.com/2017/07/10/after-eight-cheesecake/
Mini After Eight Cheesecake
- 150 g Digestive biscuits
- 75 g Unsalted butter (melted)
- 10 g Cocoa powder
- 325 g Full Fat Cream Cheese
- 60 g Icing sugar
- 150 ml Double cream
- 75 g Dark chocolate
- 1 tsp Vanilla extract
- 150 g After Eights (chopped)
- 150 ml Double cream
- 2 tbsp Icing sugar
- 12 After Eights
- 50 g Chocolate
- For the Base:1. Using a food processor, crush your gingerbread biscuits until it resembles fine breadcrumbs, if not place them in a bag and use a rolling pin. 2. In a small bowl place the crushed biscuits and then pour in your melted butter, mix and press into the bottom of your mini Victoria push-up tin or muffin tin with liners. Place in the fridge.For the cheesecake:1. Melt the chocolate in the microwave or bain marie, make sure it's fully melted, and leave to cool.2. In a stand mixer (or using a bowl and electric whisk) add your double cream into the mixing bowl and whisk until it reaches stiff peaks, place into another bowl. In the same bowl (don’t worry about cleaning the bowl) add your cream cheese, icing sugar, vanilla extract and whisk until combined. Add the double cream and mix just until it turns thick.3. Spilt the mixture into two bowls. In one bowl and the melted chocolate and combine. Then in both bowls and the chopped After Eight's, mix until it's incorporated evenly.4. Dollop the cheesecake mixtures version in turns, then swirl the mixture. Flatten the top with a palette knife.5. Set in the fridge overnight preferably or for over 6 hours.Decoration:1. Once set, remove each cheesecake from the tin. Whip the cream and icing sugar until it's thick. Place in a piping bag and add a piping nozzle, swirl each of the cheesecake with the double cream.2. Drizzle over the cooled melted chocolate and then add an After Eight.