How To make Creme De Menthe Cheesecake Squares

Chocolate Cheesecake Mint Oreo Bar | Kin Community

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In this week's episode of Pretty Delicious, Naomi Robinson shares her famous Rocky Road Mint Oreo Cheesecake Bar Recipe. Details below:

__INGREDIENTS__

Crust:
2 ½ cups (9.5 oz.) finely crushed Oreo cookies, about 24 cookies
7 (3.5 oz.) tablespoons unsalted butter, melted

Cheesecake:
1 8 oz. cream cheese bar
¾ cup (3 oz.) bittersweet chocolate, melted and cooled
½ cup (3.5 oz.) granulated sugar
2 tablespoons unsweetened cocoa powder
1 large egg
2 teaspoons vanilla extract
5 oz. chocolate covered almonds
16 whole Oreo Mint cookies

Glaze:
½ (4 oz.) cup butter
2 cups (10 oz.) bittersweet chocolate, chopped
Topping
10 Oreo Mint, chopped
3 oz. chocolate covered almonds, chopped
¾ cup (1 oz.) mini marshmallows

__DIRECTIONS__

Preparation: Heat oven to 350F. Line 8x8 pan with parchment paper. Set aside.

To make crust: In a large bowl combine cookie crumbs and melted butter until mixture starts to clump together. Transfer mixture to prepared pan and press evenly onto bottom. Bake until the crust is fragrant, about 10-12 minutes. Set aside to cool.
To make cheesecake: In a large bowl, using a hand beater or stand mixer, beat together cream cheese, melted chocolate, sugar and unsweetened cocoa powder until smooth and fluffy about 2-4 minutes. Add egg and vanilla extract, beat just until blended. Pour one third of filling onto crust. Place whole Oreo Mint cookies down onto filling. Using a sturdy spatula fold in chocolate covered almonds into remaining filling. Pour filling into pan and smooth out top. Bake 20-25 minutes until center is just barely set. Remove from oven and transfer to a wire rack to cool completely.

To make glaze: In a medium-size saucepan, add chocolate and melt over low heat. Add chopped chocolate to pan. Heat and stir continuously until mixture is smooth and well combined (make sure to scrape the bottom and sides so chocolate does not scorch).
Assembly: Pour glaze onto cooled cheesecake and sprinkle with toppings. Transfer to refrigerator for at least four hours or overnight to set. To serve: Remove from refrigerator and set on counter for about 25-30 minutes, before slicing and serving.

PLEASE NOTE: Episodes air on Fridays on the Kin Community channel.

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Cheesecake Recipe | No-Bake | How to make Cheesecake | Nestle Mint Aero Cheesecake

Mint Aero Cheesecake

Ingredients

For the biscuit base
1 ½ cups (300/10 ½ oz) oreo/digestive/graham creacker
½ cup + 1 tbsp (120g/4 ½ oz) butter, melted.

For the cheesecake
2 ½ cups + 2 tbsps (600g/21 ½ oz) mascarpone cheese.
¾ cup + 1 tbsp (120g/4 ½ oz) icing sugar.
2 tsps peppermint extract
1 ¼ cups (300ml/10.14 fl oz) double cream/heavy cream
1 cup + 2 tbsps (200g/7 oz) mint aero chocolate
Green food gel colouring

For the ganache
½ cup (100g/3 ½ oz) milk chocolate.
¼ cup + 3 tbsps (100ml/3.3 fl oz) double cream.
For the cream
¾ cup (200ml/6.7fl oz)l double cream.
1 tablespoon of icing sugar (optional)
1 teaspoon of vanilla extract (optional)

For the decoration
Mint Aero Bubbles and small mint aero bar, chopped up
Small bar of Mint Aero, grated


METHOD:

For the Base:
1. Place the biscuits in a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the melted butter, mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.

For the Cheesecake filling:
1. Beat the cream cheese, icing sugar and peppermint extract until soft.
2. Add the double cream and whisk again until the cream is mixed in, the mixture will be liquidy. You need to be careful at this stage while whisking as the food colouring will need adding and will take longer to mix it in so I would recommend only whisking until the cream is combined.
3. Add the green gel food colouring and mix again at a low speed until the food colouring is fully mixed in and when the mixture thickens up. Stop at this stage as if you whisk for longer the cream will be overmixed and the filling won’t be as nice.
4. Fold in the chopped mint aero chocolate.
5. Spoon the mixture on top of the biscuit base and smooth out with a spatula or pallet knife.
6. Place in the fridge for a minimum of 7 hours but preferably overnight.

For the Ganache:
1. chop the chocolate into small pieces.
2. Heat the cream until hot - do not boil.
3. Pour over the chopped chocolate and leave for 4 minutes.
4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted.
5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set.
6. Place in the refrigerator for 1 hour.

For the Decoration:
1. Remove from the tin and place on a serving plate.
2. Whip the double cream, vanilla extract and icing sugar until you have soft peaks.
3. Pipe 12 rosettes on the edge of the cheesecake - I use a 2D piping tip.
4. Place an aero piece in the centre of each of the cream rosettes.
5. Sprinkle aero crumbs over the centre of the cheesecake and add a Nestle Mint Aero Bubble and/or piece to the cream rosettes.
6. Mmm Scrummy!!!

STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.

#Baking #Nestle #NoBake

Thin Mint Cheesecake bars|| National Girl Scout Day

Hi everyone, in honor of #nationalgirlscoutday and Wendy's birthday (@ww_bakes) we did a collab over on instagram with girl scout cookie inspired bakes with the hashtag: #wwbakesgscookiebday. I made these cheesecake bars to put on top of a crazy shamrock shake so you definitely need to go check it out and see what everyone else made!

Stop by one of my other videos
Pecan Pie Cookies:
Sugar Cookie Protein Bites:
Strawberry Cheesecake Cookies:
Chocolate Rice Krispie Treats:

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#thinmints #girlscoutcookies #cheesecake #apronsquad

Creme de Menthe Squares PART 2 #recipe #1970s #wlit

Do you like it? Because we like it too.
#cremedementhe #dessert #cake #nobake #jello #wlit #welikeittoo #yum #delicious

How to Make St. Patrick's Day Chocolate Mint Cheesecake Bars | Dessert Recipe | Allrecipes.com

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Watch how to whip up a show-stopping dessert for St. Patrick's Day. It's chocolate, it's mint, it's cheesecake—and it's delicious. These bars are also great for the holidays, or any time you want to serve a special sweet.

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MINT Chocolate Chip Mini Cheesecakes NO Gelatine EGGLESS Option NO Bake Make Ahead Fresh Cream

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