How To make Creme De Menthe Cheesecake Squares
Crust----- 9 oz Pkg Chocolate Wafers-crushed
(1 3/4 cups) 1/2 c Unsalted Butter
melted
Filling:
16 oz Cream Cheese softened
1/2 c Sour Cream
4 Eggs
2/3 c Sugar
1/2 c Creme De Menthe
1/4 ts Mint Extract
Topping:
4 oz Semisweet Chocolate --
Chopped 1/2 c Sour Cream
Preheat oven to 350. In medium bowl combine crust ingredients; mix well. Press on bottom of ungreased 13 x 9 inch pan. Freeze crust while preparing filling. In large bowl, combine all filling ingredients; beat on low speed until smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool. Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream. Spread over warm cheesecake. Refrigerate 3 hours or until firm. 20 servings. Calories00 Fat g
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How To make Creme De Menthe Cheesecake Squares's Videos
Cheesecake Recipe | No-Bake | How to make Cheesecake | Nestle Mint Aero Cheesecake
Mint Aero Cheesecake
Ingredients
For the biscuit base
1 ½ cups (300/10 ½ oz) oreo/digestive/graham creacker
½ cup + 1 tbsp (120g/4 ½ oz) butter, melted.
For the cheesecake
2 ½ cups + 2 tbsps (600g/21 ½ oz) mascarpone cheese.
¾ cup + 1 tbsp (120g/4 ½ oz) icing sugar.
2 tsps peppermint extract
1 ¼ cups (300ml/10.14 fl oz) double cream/heavy cream
1 cup + 2 tbsps (200g/7 oz) mint aero chocolate
Green food gel colouring
For the ganache
½ cup (100g/3 ½ oz) milk chocolate.
¼ cup + 3 tbsps (100ml/3.3 fl oz) double cream.
For the cream
¾ cup (200ml/6.7fl oz)l double cream.
1 tablespoon of icing sugar (optional)
1 teaspoon of vanilla extract (optional)
For the decoration
Mint Aero Bubbles and small mint aero bar, chopped up
Small bar of Mint Aero, grated
METHOD:
For the Base:
1. Place the biscuits in a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the melted butter, mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
For the Cheesecake filling:
1. Beat the cream cheese, icing sugar and peppermint extract until soft.
2. Add the double cream and whisk again until the cream is mixed in, the mixture will be liquidy. You need to be careful at this stage while whisking as the food colouring will need adding and will take longer to mix it in so I would recommend only whisking until the cream is combined.
3. Add the green gel food colouring and mix again at a low speed until the food colouring is fully mixed in and when the mixture thickens up. Stop at this stage as if you whisk for longer the cream will be overmixed and the filling won’t be as nice.
4. Fold in the chopped mint aero chocolate.
5. Spoon the mixture on top of the biscuit base and smooth out with a spatula or pallet knife.
6. Place in the fridge for a minimum of 7 hours but preferably overnight.
For the Ganache:
1. chop the chocolate into small pieces.
2. Heat the cream until hot - do not boil.
3. Pour over the chopped chocolate and leave for 4 minutes.
4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted.
5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set.
6. Place in the refrigerator for 1 hour.
For the Decoration:
1. Remove from the tin and place on a serving plate.
2. Whip the double cream, vanilla extract and icing sugar until you have soft peaks.
3. Pipe 12 rosettes on the edge of the cheesecake - I use a 2D piping tip.
4. Place an aero piece in the centre of each of the cream rosettes.
5. Sprinkle aero crumbs over the centre of the cheesecake and add a Nestle Mint Aero Bubble and/or piece to the cream rosettes.
6. Mmm Scrummy!!!
STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.
#Baking #Nestle #NoBake
No-Bake Mint Cheesecake Recipe
Click the link: and use my code (CF20) for 20% off! Thanks OliveNation, for sponsoring this video!
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 Chocolate Chip Mini Cheesecakes NO Gelatine EGGLESS Option NO Bake Make Ahead Fresh Cream
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Written recipe:
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Thin Mint Cheesecake
Love Thin Mints? Well you have to try this recipe for a no bake Thin Mint Cheesecake. Deliciously chocolate coated minty goodness.
Ingredients:
For the crust:
2 cups chocolate graham cracker
½ cup confectioners sugar
6 fl.oz milk
½ cup unsalted butter
For the filling :
9 oz whipping topping
Pinch of salt
½ cup half and half
1 teaspoon vanilla
1 teaspoon mint extract
½ cup thin mint cookies
8 oz cream cheese
1 teaspoon green food coloring
Sugar (optional, if needed)
Full recipe:
Recipe Creme De Menthe Brownie Squares
Recipe - Creme De Menthe Brownie Squares
INGREDIENTS:
●1 (20 ounce) package Pillsbury Fudge Brownie Mix,
●9x13 size
●4 tablespoons butter , softened
●1 (3 ounce) package cream cheese , softened
●3 cups confectioners' sugar
●2 tablespoons green creme de menthe (or 1 t. mint extract and a couple drops of green food coloring)
●6 ounces semi-sweet chocolate chips
●3 tablespoons butter
Double Lemon Cheesecake Bars Recipe | PHILADELPHIA Cream Cheese
The perfect mix of tangy and sweet in one delicious dessert! This simple to follow Double Lemon Cheesecake Bars recipe courtesy of PHILADELPHIA Cream Cheese is a perfect treat for friends and family! See more recipes likes this by visiting
Prep Time: 35 Min.
Total Time: 7 Hr. 15 Min
- 52 vanilla wafers, finely crushed (about 2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 eggs, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-3/4 cups sugar, divided
- 3 Tbsp. flour
- 1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
- 1/2 tsp. vanilla
- 2 Tbsp. cornstarch
- 1/2 cup water