• Makes 12
  • 8 hours
  • Difficulty Medium
  • 9 Ingredients


Oooooh this Mint Slice Cheesecake is a sweet tooth's dream! Actually so very easy to whip up, so appealing and so addictive you won't be able to stop at one slice in a sitting. This Mint Slice Cheesecake will call your name from the fridge and have you sneaking into the kitchen in the middle of the night!

Nikki Hills x
Founder & Food Editor | Mouths of Mums

Ingredients (makes 12 )

  • 2 packets Arnott's Mint Slice biscuits
  • 1 packet Malt, Marie or Milk Arrowroot Biscuits
  • 3 tbsp Unsalted Butter
  • 500g Cream Cheese (brought to room temperature)
  • 395g Low Sugar Condensed Milk
  • 200mL Cream
  • 2 tbsp Lemon Juice
  • 1/2 tsp Mint Essence
  • 4 tsp Gelatine Powder


  1. Place the 3 packets of biscuits into the bowl of a large food processor and blitz until the mixture resembles fine breadcrumbs. If you don't have a food processor, place the biscuits inside a large ziplock bag (or plastic bag) and roll with a rolling pin or heavy glass bottle until finely crushed.
  2. Melt the butter and add to the biscuit crumb mixture. Combine really well (either in the food processor or with a wooden spoon in a bowl).
  3. Spray the bottom and sides of a 25cm round springform tin. Press the biscuit crumb mixture into the tin and press down to create an even layer in the bottom of the tin. Place this into the fridge for 1/2 hour to an hour to set.
  4. Place all ingredients (except the gelatine powder) into the food processor and blitz for 5 minutes. Stop halfway through to scrape down the sides and ensure all lumps are being blitzed away. As the mix is blitzing sprinkle the gelatine powder into the mixture dry or dissolve the gelative in a small amount of warm water and add. If you don't have a food processor, you can achieve this step with a stand or hand electric mixer.
  5. Pour the cream cheese mixture onto the chilled biscuit base and sit in the fridge on a very even surface. Refrigerator at least 5 hours but preferably overnight before removing from the tin to serve.
  6. Decorate however you like! We had some choc crispies from the supermarket and some silver cachous but you could drizzle melted chocolate, cut After Dinner Mint Slices into triangles and sit them upright or simply reserve a small portion of the biscuit base before you add the butter and sprinkle this across the top of the cheesecake.

  • This looks great!


  • Something for a special time as it seems to be a bit rich in flavour for this household. Might see if I can change a few things to make it family friendly.


  • Too many dietary requirements in our home. I make a gluten free and diary free “cheese” cake ;)


  • Mint slice are hubbys favourite! He will love this.

    • My fav as well Krystal and I would love a slice right now.


  • OMG Mint Slice and Cheese cake I’m in heaven.


  • OMG this looks amazing. Thanx for sharing!


  • This is interesting never tried this before, more a fan of cooked cheesecake thanks for sharing


  • You had me at Mint Slice and Cheesecake


  • Mother’s Day dessert is now planned! Yum!


  • This was perfect for our morning tea. Was a big hit


  • I’ll be making this in the next couple of days. Thanks for sharing.


  • Sweet treat


  • This looks like a nice sweet treat.


  • I tried this one and found that three packets of biscuits was wayyyy too much. I used about half of it. The whole thing tasted great.


  • Wonderful recipe. Thanks for sharing


Post a comment
Like Facebook page

LIKE MoM on Facebook

Add a photo
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by your browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating