Sunny HeRBs Hugo mint cheesecake

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Sunny HeRBs Hugo mint cheesecake

A wonderfully fresh flavor and aroma for the perfect summer dessert: Sunny HeRBs Hugo mint cheesecake.
An easy no-bake last course you can prepare in no time. Those who have a sweet tooth and a refined palate will not resist!
Watch the video and follow the recipe!
AROMA SAPORE SALUTE in your kitchen!
Prep Time 15 mins
Cook Time 10 mins
Cuisine Italian
Servings 4


Sunny HeRBs Hugo mint syrup

  • 600g caster sugar
  • 500ml water
  • 60 Sunny HeRBs hugo mint leaves

Cake crust

  • 200g chocolate cookies
  • 100g unsalted butter

Cheesecake filling

  • 400g cream cheese
  • 200ml fresh heavy whipping cream
  • 150ml Sunny HeRBs Hugo mint syrup
  • 10g gelatin
  • 50ml milk
  • 1 chocolate bar


  • Prepare Sunny HeRBs Hugo mint syrup: wash mint leaves and pat them dry. Mince the mint in a food processor together with half the sugar.
  • Boil the water with the remaining sugar.
  • Add the mixture of mint and sugar to the boiling water and cook for 6 minutes.
  • Let it cool down for 12 hours and filter with a fine colander
  • Bottle the syrup and keep it in the fridge
  • Prepare the cheesecake crust: use a food processor to grind up the cookies
  • Melt the butter and pour it on the biscuits, mix with a spoon.
  • Pour the cookies crumb mixture a springform pan and press it into the bottom and sides. Chill this pie crust in the fridge for 10 minutes before filling it.
  • Prepare the filling: Pour heavy whipping cream in a bowl and whisk on high speed. Keep it in the fridge.
  • Mix in a bowl the cream cheese with Sunny HeRBs Hugo mint syrup.
  • Soak the gelatin in cold water for a few minutes.
  • Warm up some milk and add the squeezed gelatin. Add this mix to the bowl with cream cheese and mint syrup.
  • Incorporate whipped cream into the batter with circular movements from the bottom to the top.
  • Spread filling into crust refrigerate for 2 hours.
  • Remove the rim of the springform pan and plate the cheesecake. Garnish with chocolate chips and fresh Sunny HeRBs Hugo mint leaves.
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