Frozen Cheesecake Bites | Delish
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INGREDIENTS
12 oz. semi-sweet chocolate chips
1 tbsp. coconut oil
8 oz. cream cheese, softened
2 tbsp. sour cream
1/3 c. powdered sugar
1 tbsp. raspberry liquer
pinch of kosher salt
12 raspberries
DIRECTIONS
1. In a medium bowl, microwave the chocolate chips and coconut oil until just melted.
2. Pour about a teaspoon of the melted chocolate into each ice cube mold. Use your fingers or a spoon to cover the sides of the mold completely. Freeze until solid, about 10 minutes.
3. In a medium bowl, combine cream cheese and sour cream and beat with a hand mixer until smooth. Add powdered sugar, raspberry liqueur and salt and stir until fluffy.
4. Fill each ice cube mold about halfway with the cream cheese, then press a raspberry into the center of the mixture. Fill the rest of the mold with the cream cheese mixture, then top with melted chocolate.
5. Freeze until solid, about 45 minutes.
6. Invert ice cube tray to unmold. Serve cold.
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No Bake Peppermint Cheesecake
Decadent Peppermint Cheesecake is an easy no-bake holiday dessert that can be made ahead! Find the recipe here or in bio.
Find more recipes at Julie’s Eats and Treat.
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Brownie Peppermint Cheesecake Recipe Video
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Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique!
Holiday Peppermint Cheesecake (No Bake)
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THE CRUST
- 1 1/2 cups Oreos, finely crushed
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar
Crush Oreos using a food processor. Add butter and sugar, mixing until completely incorporated. Press into a 9-inch springform pan, making sure to distribute the mixture evenly.
THE FILLING
- 1 pound cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
- 1/2 cup miniature chocolate chips (miniature are easier to distribute evenly and ensure the cake slices properly)
- 3 cups whipped cream (may use prepared whipped topping)
Beat the cream cheese until light and fluffy. Add the sweetened condensed milk and mix well. Once the cream cheese and milk are well mixed with no lumps, fold in the peppermint candy and chocolate chips. Finally, fold in the whipped cream. Fully incorporate the cream and pour it into the prepared crust. Smooth over the top and evenly set the filling. Place in the freezer for at least eight hours.
No-Bake Peppermint Cheesecake Bars
No-Bake Peppermint Cheesecake Bars are the best way to enjoy the delicious holiday flavors in a stunning and easy dessert recipe! ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #peppermintcheesecakebars #nobakepeppermintcheesecake #nobakecheesecakerecipe
PRINT THE RECIPE ➡️
Ingredients ⬇️
3 cups graham cracker crumbs
1/3 cup granulated sugar
1 cup unsalted butter, melted
Cheesecake
15 Peppermint hard candies, crushed
1/2 cup hot boiling water
14 grams unflavored gelatin, 2 – 7 gram packets
24 ounces full fat cream cheese, 3 – 8 ounce packages, room temperature
1 cup granulated sugar
1 1/2 cups heavy whipping cream, cold
Garnish
10 Peppermint hard candies, crushed
1 1/2 cups heavy whipping cream
2 tablespoons white granulated sugar
Instructions ⬇️
Prepare the Crust: Add all the ingredients to a large bowl, mix with a fork until well combined and press into a lightly greased 9×13 inch pan.
Prepare the Cheesecake: Add peppermints to a large Ziploc bag. Seal the bag well, but do not make the bag air tight, or the bag will perforate on the first smash. To avoid a mess, place the bag inside another Ziplock bag. Place the bag on a wooden cutting board and using a kitchen mallet, crush the candies.
Add the crushed candies to a medium bowl and pour hot, boiling water over them. Using a spoon, stir the mixture for 3-5 minutes, until the candies completely melt.
Sprinkle the two packets of gelatin over the peppermint mixture, let it bloom for 1 minute and whisk it until fully combined. Set aside.
Add room temperature cream cheese and sugar to a large bowl and using a hand mixer (you can also you a stand mixer for this), whisk it on medium-high speed until creamy and fully combined. Scrape the sides and bottom of the bowl a few times.
Add the gelatin mixture to the cream cheese, mix it in with the electric mixer starting on low speed and increasing it to high. Scrape the sides and bottom of the bowl a few times.
Add cold heavy whipping cream to a preferably chilled, cold bowl and beat it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes. Fold whipped cream into the cheesecake mixture and stir well to combine.
Add the cheesecake mixture to the pan, level the top with a spatula. Chill for at least 3 hours, better 5-8 hours.
Garnish: When ready to serve, add cold heavy whipping cream and sugar to a preferably chilled, cold bowl and whisk it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes.
Garnish each peppermint cheesecake bar with whipped cream and top with crushed peppermints.
Enjoy!
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Frozen Peppermint Cheesecake
Recipe For Frozen Peppermint Cheesecake:
Crust:
15 OREOS (regular or gluten free)
¼ c. BUTTER. Melted
Filling:
2c. WHIPPING CREAM, whipped
1 can SWEETENED & CONDENSED MILK
8oz. CREAM CHEESE, softened
1 c. PEPPERMINT CANDY, crushed (a 7.5 oz bag)
A few drops RED FOOD COLORING (opt.)
Blend all together till smooth, (you could mix the food coloring, the cream cheese, the candy and milk first and then fold it into the whipping cream) fill the pie shell with the filling, garnish with a few mints and cookies if desired, and freeze 5 hours.
Hope you enjoy this wonderful dessert as much as my family has!