How To Make Thin Mint Cheesecake In 60 Seconds (Stop Motion)
Stop motion (well, partly stop motion) video of making a delicious Thin Mint Cheesecake out of -- Thin Mints! Girl Scout cookies bring Girls a wide range of opportunities, plus there's more than one way to eat a Girl Scout cookie : )
Music: Fell in Love With a Girl - White Stripes Cover by Daniel Roberts and Nathan Le Breton
How to Make Thin Mint Treats For Thin Mint Freaks
THIN MINT TRUFFLES
SERVINGS:
serving time12 truffles
INGREDIENTS
For the truffles:
1 cup heavy cream
1 cup dark chocolate, chopped
1/2 teaspoon peppermint extract
1 cup Thin Mints, ground
For the chocolate glaze:
1/4 cup heavy cream
1/2 cup dark chocolate
1 tablespoon coconut oil
For the drizzle:
1 cup green candy melts
2 tablespoons coconut oil
INSTRUCTIONS
Make the truffles: In a small saucepan, heat heavy cream to almost a boil. In a medium bowl, add chocolate and peppermint, and pour hot heavy cream over. Whisk until combined. Fold in Thin Mint pieces and refrigerate for up to 2 hours. Scoop with a small ice cream scoop and place on a cooling rack over a baking sheet.
Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a medium bowl and pour hot cream over it. Whisk to combine until smooth. Set aside to chill.
Decorate the truffles: Pour ganache over chilled truffles. Return to the fridge for 20 minutes to set. Melt the candy melts with the coconut oil. Drizzle over set truffles. Truffles will keep up to 5 days in the fridge.
THIN MINT CHEESECAKE BITES
SERVINGS:
serving time12 bites
INGREDIENTS
2 cups cream cheese, softened at room temperature
1/2 (8-ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
12 Thin Mint cookies
For the ganache decoration:
1/4 cup heavy cream
1/2 cup dark chocolate
6 Thin Mints, crushed
INSTRUCTIONS
Make the crust: Prepare a mini muffin tin with cupcake liners. Place a Thin Mint on the bottom and set aside.
Make the cheesecake: In a large bowl, beat the cream cheese with a hand mixer until completely smooth, about one minute. Scrape down the sides of the bowl. Add sweetened condensed milk, vanilla, peppermint and green food coloring, and beat on medium-high speed until incorporated and smooth, about one minute. Pour into muffin tins. Set in fridge to firm for up to 4 hours.
Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a medium bowl and pour hot cream over it. Whisk to combine until smooth.
Decorate cheesecakes: Once set, remove mini cheesecakes from the pan. Drizzle with chocolate ganache and top with broken Thin Mint pieces. Cheesecakes will keep up to 5 days refrigerated.
THIN MINT BROWNIES
SERVINGS:
serving time12 brownies
INGREDIENTS
For the peppermint swirl:
1 cup cream cheese, softened at room temperature
1/4 cup sugar
1 large egg white
1 teaspoon peppermint extract
2 drops green food coloring
10 Thin Mint cookies, halved
For the brownies:
1 cup butter, softened at room temperature
1 1/3 cups chopped dark chocolate
1/2 cup sugar
1/2 cup brown sugar
3 large eggs
1/2 teaspoon vanilla
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
INSTRUCTIONS
Make the mint filling: In a large bowl, whip cream cheese until smooth. Add sugar and egg white until combined. Add extract and green food coloring. Set aside while you make the brownies.
Make the brownies: Preheat the oven to 350 degrees, and line a 9 x 9 pan with parchment paper.
In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Drop nine 2-inch circles of batter evenly across the pan and swirl with a knife or chopstick to create a marbled effect. Place Thin Mint pieces evenly across the brownies. Bake for 30 to 35 minutes until set and slightly shiny. Brownies will keep up to 5 days covered.
THIN MINT ICE CREAM SANDWICHES
SERVINGS:
serving time12 cookies
INGREDIENTS
For the cookies:
12 Thin Mints
2 cups mint chip ice cream
For the chocolate glaze:
1/4 cup heavy cream
1/2 cup dark chocolate
1 tablespoon coconut oil
INSTRUCTIONS
Assemble the cookies: Line a baking sheet with parchment paper and top with a cooling rack. Place 12 cookies evenly on the tray. Place two tablespoons of mint ice cream on half of the cookies and top with a Thin Mint. Place baking sheet in the freezer for at least an hour up to overnight.
Make the glaze: In a small saucepan, bring cream to a near boil. Place dark chocolate in a medium bowl with coconut oil, and pour warm cream over. Whisk until smooth and shiny.
Remove the sandwiches from the freezer and place on a cooling rack over a clean baking sheet. Pour the glaze over the sandwiches and set in the freezer for 20 minutes. Cookies will keep up to 10 days covered in the freezer.
Mint Chocolate Chip No Bake Cheesecake Recipe
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EASY NO BAKE MINT CHOCOLATE CHIP CHEESECAKE
Ingredients
For the crust:
* 2 cups crushed Oreo cookies (two 154 gram packages)
* 6 tablespoons melted butter
For the cheesecake:
* 800 grams cream cheese (28 ounces)
* 1 cup powdered sugar
* 2 1/2 cups whipped cream (about 1 1/4 cups liquid, whipped)
* green food colouring
* a few drops peppermint extract
* 1 cup mini chocolate chips
* chocolate sauce for serving
* regular or chocolate whipped cream for serving
Instructions
For the crust:
* Add 2 cups of crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
* Press the Oreo cookie mixture into the bottom of a spring-form pan and up the sides of the pan about 2/3 of the height of the pan. Set the crust aside to chill in the fridge while you make the cheesecake filling.
For the cheesecake:
* Add the cream cheese to a large bowl and whip until smooth with the powdered sugar.
* Fold in the whipped cream and the green food colouring.
* Add the peppermint extract and the mini chocolate chips and fold them in just until combined.
* Pour the cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
* Chill the cheesecake for 24 hours in the fridge before serving, or chill in the freezer for 2-3 hours and then overnight.
* Serve with a dollop of whipped cream (fold in a few teaspoons of cocoa powder to make chocolate whipped cream) and some chocolate sauce.
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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
Chetna Makan's Mint Chocolate Cheesecake | At Home | Waitrose
We’re back in the kitchen with author @FoodwithChetna as she creates a refreshing mint and dark chocolate cheesecake – a dessert bound to impress all dinner guests!
Simple to assemble, Chetna’s fresh mint cheesecake is the perfect summer dessert. Chunks of dark chocolate run throughout the minty cream cheese topping, creating the classic flavour combo.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d like to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think. Subscribe to our channel and hit the bell to be notified when we upload a new video.
Ingredients:
100g unsalted butter, melted, plus extra for greasing
266g pack milk or dark chocolate digestives
2 x 25g packs or a growing pot of mint, leaves only
520g soft cheese
300ml double cream
100g icing sugar
100g dark chocolate, finely chopped
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How to Make a Mint Cheesecake with Oreo Cookie Crust | The Inspired Home
FULL RECIPE:
The only thing better than a Cheesecake you ask? Well, how about a Mint Cheesecake Recipe with a sour cream topping and crushed peppermints and mints!!