How To make Creme De Menthe Cheesecake Squares

NO BAKE Chocolate Mint Bars | The Recipe Rebel

These easy Mint Bars are a no bake Christmas treat the whole family will love!

PRINTABLE RECIPE & NUTRITION INFO:

INGREDIENTS:
Base:
1/2 cup butter
1/3 cup cocoa
1/4 cup sugar
1 egg
2 cups graham cracker crumbs
3/4 cup shredded coconut
Filling:
1/4 cup butter
2 cups powdered icing sugar
2-3 tablespoons milk
1 teaspoon mint extract
green food coloring
Ganache
2/3 cup chocolate chips or chopped chocolate
2 tablespoons butter

INSTRUCTIONS:
Line an 8x8 pan with tin foil.
In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
Filling: With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
Add mint extract and green food coloring (as desired). Spread over base in pan.
Ganache: In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.

Mint Cream Cheese Brownies | The Recipe Rebel

These Mint Cream Cheese Brownies are a favorite Christmas Dessert! With fun green swirls on top of rich fudgy brownies, they’re make ahead and freezer friendly. (recipe below)

INGREDIENTS:

Brownies

1 cup butter melted
2 1/2 cups granulated sugar (500g)
1 tablespoon vanilla
4 eggs
1 1/2 cups all purpose flour (190g)
1 cup unsweetened cocoa powder (95g)
1/2 teaspoon salt

Cream Cheese Swirl

1 package cream cheese 250g/8oz, room temperature
1/3 cup granulated sugar (67g)
1 egg
2-3 teaspoons mint extract (3 for very minty, 2 for mild mint)
green food coloring optional

PRINTABLE RECIPE & NUTRITION INFO:

Andes Mint Cheesecake Dip

This Andes Mint Cheesecake Dip is a quick & easy holiday dessert dip that comes together in 10 minutes! It’s creamy, delicious and has a hint of Créme de Menthe flavor.
Find Recipe Here:

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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:
Kitchen scale:
Cake Collar:
Cake mousse set (for pressing the crust):

MINT OREO COOKIE CHEESECAKE BARS■ satisfied dish ▪︎Christmas ▪︎holiday

Minty cookies and cream cheese cake bars

Bake 325° for 20-25 min
Ingredients
1 package (36 oreo cookies) without the cream
1/2 cup butter melted
2 package (8oz each) cream cheese
3/4 cup sugar
3/4 cup plain Greek yogurt at room temp
3 eggs
1 tsp minted extract
1/2 tsp salt
24 mint filled oreo cookies coarsely chopped (3 2/3 cup)

Oreo Mint Cheesecake Bars Recipe

Learn how to make Oreo Mint Cheesecake Bars - made with your favorite Oreo cookie crumbs, and a deliciously sweet and creamy mint filling. If you absolutely love mint and chocolate, this recipe is for you. After one bite, you will wonder why you never made these before. They make the perfect St. Patrick’s Day dessert too!

????INGREDIENTS????:
Oreo crust:
20 regular Oreo cookies
1/2 cup unsalted butter melted
Mint filling:
24 oz cream cheese softened
1 cup granulated sugar
1/4 cup sour cream
2 large eggs at room temperature
1 1/2 teaspoon mint extract
3-4 drops of green gel food coloring
Whipped cream:
2/3 cup heavy cream cold
3 tablespoons powdered sugar

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