Peppermint Crisp Cheesecake – Linda Russell

Peppermint crisp cheesecake

Ingredients:

 3 Blocks of Philly Cheese 

3 tbsp yiah choc mint powder

300mls cream

1 tin condensed milk

1 block melted nestle aero bar

2tsp gelatin 60mls hot water

Method:

Dissolve gelatin in the hot water beat Philly add condensed milk then cream and powder then melted chocolate then add gelatin beat for a minute.

 Blitz a packet of choc ripple biscuits add 3Tsp butter for the base then line the tin with kit kats pour in mixture cut up 4 peppermint crisps and place on top I also put some Cadbury mint bubbles on top

ENJOY

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