Peppermint Cheesecake With Fudgy Brownie Crust
Peppermint Cheesecake With Fudgy Brownie Crust. This Peppermint Cheesecake tastes just like a candy cane, it's smooth and creamy, and the crust is a delicious gooey, fudgy brownie. This is a perfect Christmas Cheesecake.
NOTES
You can use 1 Tablespoon of peppermint extract, if you'd prefer a lighter taste of peppermint.
Allow the chocolate sauce to cool for 2-3 minutes before drizzling. You can also use store bought chocolate sauce if you prefer.
INGREDIENTS FOR BROWNIE CRUST
3/4 Cup unsalted butter, melted
1 Cup sugar
1 Teaspoon vanilla extract
2 Large eggs, room temperature
3/4 Cup all-purpose flour
6 Tablespoons natural unsweetened cocoa powder
1/4 Teaspoon baking powder
1/4 Teaspoon salt
INGREDIENTS FOR CHEESECAKE
2 8 oz Cream cheese, room temperature
1/2 Cup sugar
2 Tablespoons peppermint extract
1/2 Teaspoon vanilla extract
3/4 Cup heavy whipping cream
1/2 Cup powdered sugar
1 Cup candy canes, chopped
INGREDIENTS FOR WHIPPED CREAM
1/2 Cup heavy whipping cream
1 1/2 Tablespoon powdered sugar
INGREDIENTS FOR CHOCOLATE SAUCE
1/2 Cup semi sweet chocolate chips
2 Tablespoons heavy whipping cream
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:
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Cake mousse set (for pressing the crust):
4 Layer Peppermint Cheesecake I Christmas Dessert I Everyday Spaces
I swear after the holidays I'm gonna run on the treadmill for 10 months straight haha! But until then, why not enjoy some delicious dessert! In this video I share one of my favorites which is a 4 Layer Peppermint Cheesecake aka Christmas Lasagna. This dessert has a bit of it all... sweet, minty, salty, savoury... yum! I hope you enjoy it and thanks for watching.
Hope all is well,
xo, Michelle
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FOUR LAYER PEPPERMINT CHEESECAKE:
INGREDIENTS:
Red Velvet Cake Layer
3/4 cup unsalted butter-softened
½ cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
¼ teaspoon salt
Red food coloring
Peppermint Cheesecake Layer:
1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ cup Cool Whip-thawed
1 teaspoon peppermint extract
Pudding Layer:
1 box vanilla instant pudding
3 cups milk
Green food coloring
Toppings
1 ½ cups cool whip
2 cups mini marshmallows
Red and green sprinkles
M & M candies
INSTRUCTIONS:
1. Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside.
2. In a small bowl stir together flour, salt and cocoa powder.
3. In large bowl beat butter and sugar.
4.Add red food coloring and mix well until you get your desired color
5. Mix in the flour mixture gradually.
6.Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
7.To make the cheesecake layer beat softened cream cheese and powdered sugar until smooth.
8.Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
9.To make the green pudding layer whisk together instant pudding mix with 3 cups milk. Whisk it for at lease one minute. You should see the pudding begin to thicken. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth.
10. Spread over cream cheese layer. Set in the freezer for 10 minutes.
11. Spread Cool whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for at least 3-4 hours but preferably allow it to set overnight.
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Up on the Housetop by E's Jammy Jams
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How to Make Easy No Bake Peppermint Chocolate After Eight Cheesecake
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EASY NO BAKE AFTER EIGHT CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams full fat cream cheese (approx. 4 and a half 8-ounce blocks)
* 1 3/4 cup powdered sugar, sifted to remove lumps
* 1/2 cup cocoa powder, sifted
* 3 cups whipped cream (if using sweetened whipped topping, reduce powdered sugar by half)
* 1 teaspoon peppermint extract (or to taste)
* 1 box After Eight peppermint chocolate candies, chopped (approximately 20 pieces), reserving a few pieces for garnish
* whipped cream, chocolate sauce, and peppermint leaves for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and the melted butter in a small bowl and press into the bottom of a 9-inch springform pan. Press a little bit of the mixture up the sides of the pan, if desired.
* In a large bowl, whip the cream cheese until light and fluffy. Slowly add the powdered sugar and cocoa powder and continue whipping on low speed until fully incorporated.
* Fold in the whipped cream and peppermint extract gently just until no streaks of whipped cream are visible.
* Fold in the chopped peppermint candies until evenly distributed.
* Pour the mixture into the springform pan on top of the crust and smooth out the top as much as possible.
* Set in the freezer for about 5 hours, or overnight.
* Remove from the freezer to the fridge about 1-2 hours before serving.
* Garnish with whipped cream, peppermint leaves, and chopped peppermint chocolate candies.
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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Quick & Easy #Peppermint #Cheesecake
#Journeyalongwithshannon #Christmasdessert
Thanks y'all for all the love and support. Y'all are very much appreciated.
Recipe
1 graham cracker crust
5 crushed peppermint candy canes
2 8oz softened cream cheese
2 eggs
1/2 cup sugar
1/2 tsp vanilla flavoring
Bake at 350 degrees for 30-35 minutes
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