Choc-Mint Crackle Cheesecake Lasagne
Prep:  35 min + 4 hrs setting time
Cook:  5 min
Serves:  dinner party (8-10)
Average: 4.7 (55 votes)
Difficulty:
Cuisine:
Saved:
Australian
137
Recipe by: Copha
This no-bake Choc-Mint Cheesecake is a crowd-pleasing dessert to celebrate any momentous occasion! With its chocolate crackle base, creamy choc-mint cheesecake filling and chocolate candy toppings, it's a towering treat that you can make up to two days ahead.
Credit: Whisk Media Group
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Play Video: Choc-Mint Crackle Cheesecake Lasagne
Choc-Mint Crackle Cheesecake Lasagne
Ingredients:
Chocolate Crackle Layer
Choc-Mint Cheesecake Filling
Topping
Make it Choc-Orange
Make it Choc-Orange
Master the choc-mint cheesecake, then give this choc-orange version a try.

Click here to get the recipe
Method:
Chocolate Crackle Layer
  1. Grease and line the base and sides of a 11.5cm x 20cm (base measurement) loaf pan. Leave a 5cm overhang on the two long sides.
  2. Combine Copha, chocolate and icing sugar in a large heatproof bowl over a saucepan of gently simmering water, stir until melted. Remove from heat.
  3. Add Coco Pops and coconut to the Copha mixture and stir to combine. Set aside.
Choc-Mint Cheesecake Filling
  1. Using electric beaters, beat cream cheese and sugar together until smooth. Add melted white chocolate and dissolved gelatine and beat until well mixed. Gently fold through the whipped cream, essence and peppermint crisp.
  2. Spoon a third of the crackle mixture into prepared pan, flatten gently with the back of a spoon. Spoon over a third of the cheesecake filling. Smooth top. Sprinkle evenly with half the remaining crackle mixture.
  3. Repeat with remaining cheesecake filling and crackle mixture. Refrigerate for 4 hours or overnight, until set.
Topping
  1. Melt Copha and chocolate together in a bowl over a saucepan of gently simmering water. Cool, stirring occasionally until thickened and spreadable.
  2. When ready to serve, spoon melted topping over cheesecake. Decorate with a selection of choc-mint biscuits and sweets.
Tips & Hints:
  • Copha and chocolate can be melted in the microwave. Place into a microwave safe bowl and heat on High for 1-2 minutes, stirring every minute until melted and smooth.
  • Remove cheesecake lasagne from the fridge 15-30 minutes before slicing to make it easier to cut.
  • Use a warm and dry serrated knife to cut thick slices.
  • We used Mint Patties, Oreo Cadbury Coated Mint Biscuits, Darrell Lea Minty Crunchy Chocolate Balls and Peppermint Crisp to decorate.
  • Undecorated crackle lasagne can be made up to 2 days ahead. Store covered in loaf pan. Decorated crackle lasagne will keep for 4-5 hours, depending on the sweets and biscuits used for decorating.
Create classic and new dessert treats with Copha Vegetable Shortening
Learn more here
 
Copha Vegetable Shortening
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