How to make EASY NO BAKE CHRISTMAS MINT CHEESECAKE BARS -Holiday Recipes | Recipes.net
A very merry Christmas and a Happy New Year is upon us and there's no better way to celebrate than to prepare a wondrous dessert that will excite everyone. Here we have our easy-to-follow Christmas Mint Cheesecake Bars that presents a nicely smooth graham crust, with a creamy cheesecake layer before topped with a refreshing mint layer. Enjoy the holidays with this Christmas dessert recipe.
???? Check the full recipe on how to make Christmas Mint Cheesecake Bars here:
Ingredients
24 oz cream cheese, softened
½ tsp mint extract
3 cups crushed graham crackers
1 cup unsalted butter
3 tbsp brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
12 oz cold heavy cream
¼ cup powdered sugar
Drops of green food coloring
To serve:
Either or combination of the following: Red & green colored dusting sugar, chocolate, candy sprinkles, or crushed candy canes.
⬇️ How to make Christmas Mint Cheesecake Bars ⬇️
0:09 In a mixing bowl, combine crumbs, butter and brown sugar.
0:29 Press onto the bottom of a 9-inch square springform cake tin. Set aside in a chilled area.
0:46 In another mixing bowl, cream together cream cheese & granulated sugar until fluffy.
0:57 Add vanilla & beat until evenly incorporated.
1:09 Pour over the crust & transfer to the chiller for another hour or until cheesecake firms up.
1:27 In a chilled mixing bowl, combine whipped cream & powdered sugar. Whisk until you achieve stiff peaks.
1:51 Fold in mint extract and green food coloring until evenly incorporated.
2:10 Spread over top of cheesecake.
2:25 Decorate with crushed candy canes.
2:34 Refrigerate for 30 minutes or overnight to set.
2:40 Cut into bars and serve.
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Bailey's Irish Cream MINT Cheesecake Recipe!! Perfect for the holidays!! With Mint Macarons!
FULL RECIPE HERE:
EPIC Irish cream, chocolate and mint cheesecake made with fudgy chocolate cake base, mint and Irish cream cheesecake with Andy chocolate mint thins, and Irish cream whipped cream. Plus, chocolate mint macarons!
Macarons recipe here:
Chocolate cake recipe:
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How to make Emerald marine Chocolate mint tart
Cacao ! ∴∵ゞ(´ω`*) ♪
I was inspired by tomei's Transparent Lemon Tart and this time it was a chocolate mint tart.
Submerged in emerald green mint jelly, the ganache is reminiscent of a coral reef.
The ganache of the coral reef is the non-slip function of the jelly.
tomei/透明愛好家「世界一美しい 透明スイーツレシピ」
0:00 Introduction of chocolate mint tarts
0:28 Cocoa tart
5:20 Ganache (coral reef)
7:10 Mint jelly
9:04 Finished
9:25 Bon Appetit.
10:10 Cacao notes Info. tomei's book
[book]Chocolate cacao recipe book on sale!
I will teach you the most politely in the world! Chocolate Sweets Book
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[Special Materials]
MONIN Mojito Mint Syrup 250ml
MONIN Green Mint Syrup 250ml
MONIN Blue Curaçao Syrup 250ml
20cm Tart baking pan
[Ingredients and recipe]
Tart (20 cm tart)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Cake flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole egg and whisk it together
3. add the beaten eggs in several batches to 1.
4. divide the sprinkled A's into 3 in two parts.
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours.
6. butter the mold and put it in the refrigerator.
7. roll out the dough to a thickness of 3 mm and rest in the refrigerator for 30 minutes.
8. furthermore, after setting the mold, picket and let it rest for 30 minutes.
9. Preheat the oven to 160°C, and cook at 160°C for 35 minutes.
10. Brush the tart with the egg yolk.
11. Preheat the oven to 140°C, and cook at 140°C for 5 minutes.
[Ganache]
Sweet Chocolate 56%: 125g
42% Heavy cream: 50g
1. chop the chocolate.
2. boil the cream and emulsify it with the chocolate
[Chocolate Mint Jelly]
A - Mojito Mint Syrup: 65g
A - Blue Curacao Syrup: 15g
A - Green Mint Syrup: 10g
A - Water: 480ml
B - Agar: 20g
B - Granulated sugar: 30g
1. mix B.
2. put A in a saucepan and heat B in it.
3. melt well while heating.
Silicorn spatula
A small five virtues (placed on the gas stove)
Microwave Oven
Panasonic NE-BS801 (discontinued)
De Longhi Convection Oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser pointing function
Couverture Black Chocolate
Valrhona Karak (56% cocoa)
Silicon Whipper TOMIZ
Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
Acrylic Ruler 3mm 2 pcs.
Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
#asmr
#jelly
#tart
#chocolatemint
#mint
#emerald
#chocolatecacao
Holiday Baking || Peppermint Chocolate Cheesecake ||
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A sensation in the mouth! This is an outstanding chocolate cheesecake and the added peppermint flavor makes it the perfect desert for the holidays.
Recipe:
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How to make candy cane cheesecake bars, peppermint white chocolate cheesecake,christmas bars recipes
How to make candy cane cheesecake bars, peppermint white chocolate cheesecake,christmas bars recipes
Oreos, candy canes and cheesecake come together in perfect harmony.
INGREDIENTS
•23 oreo cookies
•2 tbsp unsalted butter, melted
•340g cream cheese, room temperature
•6 tbsp sugar
•6 tbsp sour cream
•½ tsp vanilla extract
•½ tsp peppermint extract
•pinch salt
•1 egg
•1 egg yolk
•red or pink food coloring
•9 candy canes, crushed
LET'S GET COOKING...
1.Place the oreo cookies in a food processor and pulse until it resembles fine crumbs. Add the melted butter and pulse until fully incorporated. Press this into the bottom of an 8x8 aluminum baking pan and bake at 325F for 10 minutes. Set aside and cool completely.
2.Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until incorporated. Add the sour cream, vanilla extract, peppermint extract, salt, egg and egg yolk and mix well. Divide the mixture into 2 bowls and dye one bowl pink or red.
3.Pour the white mixture first, then the colored layer on top. Gently swirl the colors together, then bake at 325F for 40 minutes. While the cheesecake is still warm, sprinkle the crushed candy canes on top and gently press into the cheesecake. Cool at room temperature for 1 hour, then chill in the fridge overnight.
4.Slice and enjoy!
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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.