No Bake Peppermint Bark Cheesecake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
▢ ½ cup melted butter
▢ 300 grams chocolate sandwich cookies (about 25 cookies)
Cheesecake Filling
▢ 1 cup white chocolate chips (170g)
▢ 1 cup + 2 tablespoons heavy whipping cream (divided)
▢ 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
▢ 1 ¼ cups powdered sugar
▢ 1 teaspoon vanilla
▢ 1 teaspoon mint extract
▢ ½ recipe peppermint bark (prepared)* (about 300 grams)
Garnish
▢ 1½ cups heavy whipping cream
▢ 3 tablespoons powdered sugar
▢ crushed candy canes for garnish
Instructions
In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.
Crust
Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
Press into a 9″ Springform pan.
Cheesecake Filling
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
Add cooled melted white chocolate and beat on medium speed until incorporated.
In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture.
Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.
Garnish
In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
Slice and serve.
No-Bake Peppermint Cheesecake
When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!
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INGREDIENTS
For the crust:
- 1 1/2 cup chocolate sandwich cookies, finely crushed
- 4 tbsp butter, melted
For the filling:
- 1 pint heavy whipping cream (may use prepared whipped topping)
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
INSTRUCTIONS
For the crust:
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling:
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
Remove from freezer 20 minutes before serving, slice, and serve.
#peppermint #cheesecake #Christmas
MINT CHOCOLATE CHIP CHEESECAKE RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for a mint chocolate chip cheesecake.
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Ingredients
Crush 125 Grams of cookies
30 Grams of melted butter
500 Grams of cream cheese
1 Cup of sugar
150ml of thickened cream
1/2 Tablespoon of peppermint extract
6-12 Drops of food colouring
1/2-2/3 Of a cup of mini choc bits Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
No-Bake Mint Cheesecake Recipe
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This no-bake mint cheesecake is one of the best cheesecakes I’ve ever made. This special cake has a unique flavor that will make you addicted to this cake. This cheesecake has a refreshing and light flavor, with a sweet and delicious mint chocolate topping. If you love desserts with mint, you must try this unique cheesecake!
Full written and printable recipe:
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Ingredients:
For the crust:
170g Biscuits
90g Butter
For the cheesecake:
9g Gelatin + 45ml water
1 cup (170g) Mint chocolate chips (
7-8g Fresh mint leaves
2¼ cups (500g) Cream cheese
2/3 cup (80g) Powdered Sugar
1 teaspoon Vanilla bean paste (
2/3 cup (160g) Heavy cream
Green gel food coloring (optional)
For the topping:
125g Mint chocolate chips (
2 tablespoons Heavy cream
Directions:
1. Make the crust: In a food processor or a ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Place the mint chocolate chips in microwave safe bowl and melt in short pulses (you also can melt the chocolate over a double boiler). Set aside to cool slightly.
4. Place mint leaves and 2 tablespoons of cream in a blender and blend until smooth. Set aside.
5. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate, blended mint leaves and beat until combined and smooth. Add heavy cream and beat until light and fluffy.
6. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined (At this stage you can add green food gel coloring if desired). Pour into the springform pan and freeze while making the topping.
7. Make the topping: in a small saucepan combine mint chocolate chips and heavy cream. Heat the saucepan over low heat, until the chocolate is melted. Stir and make sure the mixture is smooth. Allow to cool for 2-3 minutes, then, pour the topping over the cheesecake.
8. Refrigerate for at least 6 hours.
9. Serve!
Equipment I used in the video:
Kitchen scale:
Cake Collar:
Cake mousse set (for pressing the crust):
White Chocolate Peppermint Cheesecake
Thermapen:
Extra Big & Loud:
Blog Article:
In the season of holiday parties, it's nice to have a crowd-pleasing, simple, versatile dessert recipe at the ready. Cheesecake is ideal because it freezes well and pairs beautifully with many different sauces. And what's even better, you can bake your cheesecakes perfectly every time with proper temperature control. Keep reading for the thermal tips you need for the best homemade cheesecake.
Terry's Chocolate Mint Cheesecake (No Bake)
#mintcheesecake #terryschocolateorange #terryschocolatemint #nobakecheesecakerecipe
Terry's Chocolate has introduced a collection of limited-edition chocolates to mark the joy of Christmas. I recently purchased a Terry's Chocolate Mint and used it to create a delightful no-bake cheesecake. This cheesecake is a fantastic treat for the holiday season that is sure to be enjoyed by everyone. If you have any questions or need assistance, feel free to leave a comment below—I'm here to help!
How to make a Terry's Chocolate Mint Cheesecake No-Bake Recipe
Terry’s Chocolate Mint Cheesecake (No Bake)
TIMINGS.
• Prep Time: 30 mins.
• Chilling Time: 7 hours.
• Total Time: 7 hours 30 mins.
SERVINGS.
• Makes 1 cake of 12 slices.
INGREDIENTS.
For the biscuit base.
• 3⅛ cups (300g/10½oz) Digestive Biscuits/Graham Crackers.
• 10½ tbsp (150g/5oz) Butter, melted.
For the filling.
• 2 ¾ cups + 1 tbsp (650g/23oz) Mascarpone or Cream Cheese - full fat.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1¼ cups (300ml/10 fl oz) Double/Heavy Cream.
• 1½ cups + 3 tbsp (300g/10½oz) Terry’s Chocolate Mint.
Or if you can’t get Terry’s Chocolate Mint then use:
• 1½ cups + 3 tbsps (300g/10½oz) Milk/Dark Chocolate.
• 2 tsp of Peppermint Extract.
For the decoration.
• 13 Terry’s chocolate segments.
• 1 Terry's Chocolate Mint.
• Grated Chocolate Milk or Dark.
• Green Sprinkles of your choice.
METHOD.
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl add the melted butter and mix until fully incorporated.
3. Press the mixture into a 20cm/8-inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
5. Break up the Terry’s Chocolate and place it in a bowl over a pan of simmering water to melt.
6. If you can’t get Terry's Chocolate mint, melt the plain chocolate and when melted mix in the peppermint extract..
7. Beat the cream cheese and icing sugar until soft.
8. Add the cool melted chocolate and mix until fully combined. I add the melted chocolate before the double cream as doing this helps stop the chocolate from seizing.
9. Add the double cream and whip together until the mixture firms up and holds its shape. When you see trails in the mixture from the whisks stop mixing. Be careful not to overmix as you don’t want the filling to split.
10. Spoon the mixture on top of the biscuit base and smooth it out with a spatula.
11. Place in the fridge for a minimum of 7 hours but preferably overnight.
12. Remove from the tin and place on a serving plate. Smooth the side of the cheesecake with a knife.
13. Arrange the Terry’s Mint segments around the side of the cheesecake.
14. Finish off by sprinkling over grated chocolate and adding your favourite sprinkles.
15. Keep in the fridge until ready to serve.
16. When cutting, run a sharp knife under hot water, dry and cut the cheesecake, repeat this step each time you cut a slice.
17. Mmm, Scrummy!!!
STORAGE.
• It will keep in the fridge for up to 3 days.
• The Cheesecake can be frozen for up to 3 months.