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Recipe for Walkers Mint Chocolate Crunch Cheesecake was provided by Walkers Shortbread. All opinions are my own.
Top this Mint Chocolate Crunch Cheesecake with chocolate, pomegranates, and some Walkers Festive Stars for an irresistible holiday treat. This post contains affiliate links and I will be compensated if you click on and purchase through them.
Doesn’t that look delicious?! I think I could look at this cheesecake all day, but we eventually had to cut into it and see just how it tasted. I was really nervous with this recipe. This recipe is unlike any cheesecakes I’ve made before. When reading through the recipe, I felt it was more a custard/tart then cheesecake. However, it is the name given, so we won’t change that.
Chef Darren McGrady, a former chef for Queen Elizabeth II and Princess Diana, is now working with Walkers Shortbread to create seasonal recipes to dress up your holiday table. This Mint Chocolate Crunch Cheesecake is just one of the many he’s created to pair with the delicious buttery shortbread cookies from Walkers.
I’ve been a big fan of using items other than graham crackers for my cheesecake crusts. From sugar cookie dough to Thin Mints, the crust can really shine in a cheesecake if you let it. Walkers shortbread cookies are just another fantastic find for my cheesecake making forays.
I made a few adjustments to my version of the Walkers Mint Chocolate Crunch Cheesecake. For one, we don’t do alcohol in this house, so I exchanged the Creme to Menthe for Peppermint Extract. Instead of milk chocolate shavings, I went with semi-sweet. And the last change, I used 2 packages of the Festive Stars for the crust, instead of Walkers Shortbread Fingers.
Even with the changes, I got great reviews from the adults. The kids were a little less appreciative of the flavors, but truly enjoyed the beauty of this dessert as much as everyone else has. So enjoy, and if you give it a try, let me know!
- 3 - 4.4.oz pack Walkers mini festive stars
- 6 Tbs unsalted butter, melted
- 4 egg yolks
- 2 tsp Pure Peppermint Extract
- 2/3 cup granulated sugar
- 4 egg whites
- 2 packets unflavored powdered gelatin
- 2 Tbs cold water
- 1 ½ cups heavy cream
- 4oz semisweet chocolate, grated
- 1/2 cup pomegranate seeds
- Pulse 2 packages Walkers mini festive stars in a food processor until coarse.
- Place in a large bowl and stir in the melted butter.
- Pack firmly into the bottom of a 9inch tart pan and refrigerate for at least 15 minutes.
- Place the yolks, peppermint extract and sugar into the top pan of a double boiler.
- Boil water in the bottom of the boiler, and place the top pan on top. Whisk consistently for about 2 minutes.
- Remove from the heat and continue whisking until the mixture is cold.
- Soften the gelatin in 2 TBS water in a small pan and place over a low heat to warm and dissolve the gelatin.
- Whisk the gelatin into the egg mixture. Set aside.
- Whip the egg whites until stiff.
- Fold into the egg mixture.
- Spoon onto the biscuit base and refrigerate for at least 2 hours or until firmly set.
- Whip the heavy cream in a large bowl until stiff. Spread on top of the set egg mix.
- Decorate tart with grated chocolate, pomegranate seeds and lat package of Walkers mini festive stars.
- If you find it difficult to fold the egg white into the egg/gelatin mixture, go ahead and use the electric beater. It won't be as fluffy, but I found this extremely difficult to "fold" in.
