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How To make Chocolate Mint Meringue Cheesecake
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
2 T Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 t Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
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EASY VEGAN CHOCOLATE & MINT RAW CHEESECAKE
Chocolate & Mint Raw Vegan Cheesecake
RECIPE
For chocolate base:
⅓ cup melted coconut oil
pinch of salt
¼ cup maple syrup
½ cup + 2 tbsp cocoa powder
For mint cheesecake cream:
2 cups cashews, soaked in 3 cups of water for at least 2 hours and drained
½ cup melted coconut oil
½ cup maple syrup
3 tbsp lemon juice
pinch of salt
½ cup mint leaves
½ tsp spirulina
½ tsp wheatgrass powder
METHOD
For chocolate base:
1. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
2. Leave to cool until only slightly warm.
3. Spoon the mixture into a 9 inch baking tin and cover the entire base of the baking tin with the mixture.
4. After the base is covered, freeze for at least ½ hour.
For mint cheesecake cream:
1. Combine all mint cheesecake cream ingredients in a blender and blend until smooth.
2. Transfer the mixture on top of the frozen chocolate base. Make sure the mixture is flat and smooth on top.
3. Freeze the vegan cheesecake for at least ½ hour.
4. Take the vegan cheesecake out of the freezer and remove the sides of the baking tin.
5. Add any topping you would like. (I used a Vegan Chocolate bar and mint leaves)
Enjoy!!
Inspired by the Loopy Whisk:
No-Fail Lemon Meringue Cheesecake! - The Scran Line
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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Dark chocolate and spicy peppermint are a flavor marriage made in heaven. This over-the-top Chocolate Peppermint Cheesecake can be made a day ahead since it tastes even better the next day!
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CD's Cakes Mint Chocolate Chip Cheesecake
Straight out the oven and into your mouth!
Lemon Meringue Cheesecake recipe
This Lemon Meringue Cheesecake recipe is so decadent so delicious and easy to make at home. Its the perfect dessert or party cake.
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INGREDIENTS
1 x 250g pkt biscuits
140g butter
2 x 250g pkts cream cheese
1 x 300g ctn sour cream
155g (3/4 cup) caster sugar
1 finely grated lemon rind
2 tablespoons fresh lemon juice
3 eggs
MERINGUE
3 egg whites
155g (3/4 cup) caster sugar
#cheececake #cheesecakerecipe #lemonmeringue