WHITE CHOCOLATE CHEESECAKE WITH A BLACKBERRY SAUCE
This white chocolate cheesecake recipe is one of the best, creamiest, delicious cheesecakes I have ever eaten!
Provided by Lisa
Categories Dessert
Time 5h55m
Number Of Ingredients 17
Steps:
- Grease a 9 in springform pan (I use Pam but butter will also work) and preheat the oven to 350°F.
- Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly.
- Press graham cracker mixture into the springform pan, packing it in firmly*.
- Bake crust in preheated oven for 8 minutes.
- Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven.
- In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside.
- In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined.
- Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary.
- Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary.
- After the eggs are mixed in, add the vanilla, and mix until combined.
- Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
- Then pour the cheesecake batter into the springform pan.
- Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
- Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster.
- Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle).
- In a medium size saucepan, over medium heat, add blackberries, granulated sugar, and dessert wine. Bring to a boil, and boil for 3 minutes. Stirring occasionally. Then remove from heat.
- In a separate bowl combine cornstarch and water, whisking to fully combine.
- Stir cornstarch mixture into blackberry mixture. Then stir in vanilla and salt.
- You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. I typically blend it a little but still like to keep larger pieces of blackberries in it too.
Nutrition Facts : Calories 628 kcal, Carbohydrate 54 g, Protein 10 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 190 mg, Sodium 383 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
MINT CHOCOLATE CHEESECAKE
For this indulgent dessert we married the richness of cheesecake with the refreshing minty chocolate of grasshopper pie. We think you will love it as a full portion or cut into minis for an elegant finish to a meal.
Provided by Food Network Kitchen
Categories dessert
Time 8h55m
Yield 16 (2-inch) squares
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
- Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
- Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
- Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
- Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
- Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.
MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE BRANDY SAUCE
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.
Provided by Judy Wilson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 10h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
- Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
- Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
- Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
- To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 39.8 g, Cholesterol 157 mg, Fat 44.2 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 27 g, Sodium 229.4 mg, Sugar 35.5 g
WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE
This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base, it is foolproof!
Provided by Sarah Barnes
Categories Dessert
Time 10m
Number Of Ingredients 9
Steps:
- About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
- Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
- Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 2 hours or even better, over night.
- Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.
Nutrition Facts : Calories 486 kcal, Carbohydrate 29 g, Protein 5 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 102 mg, Sodium 228 mg, Sugar 23 g, ServingSize 1 serving
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE (VIDEO)
White chocolate raspberry cheesecake with tart raspberry sauce and whipped cream topping!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) spring form with 2 layers of extra-wide foil in preparation for the water bath. Next, prepare the graham cracker crust. Place the crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until the crumbs are well coated. Press the crumbs firmly into the bottom of the spring form pan, creating a level crust.
- Next, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth and creamy. Scrape down the sides of the mixing bowl often. Next, add the eggs, sour cream and vanilla. Mix for 3 to 4 minutes, scrapping down the sides of the mixing bowl often.
- Add the sugar and melted white chocolate next. The white chocolate needs to be just melted and still warm; see my notes in the above post. Melt the chocolate in the microwave with the power level set to 50%, stirring every 30 seconds. Mix in the white chocolate and sugar for 1 minute, scrapping down the sides of the mixing bowl halfway through.
- Fold in the raspberries by hand using a spatula. Pour the prepared batter over the graham cracker crust and level the top using a spatula.
- Place the cheesecake into a larger baking pan and fill it with about an inch of water. This water bath will keep the top of the cake level and prevent cracks from forming. Watch my video recipe to see how it's done.
- Bake the cheesecake at 300F/149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
- For the homemade raspberry sauce: place the berries and sugar into a saucepan and bring to a simmer over medium heat. Simmer the berries for 5 to 8 minutes, until a smooth jam forms; stir occasionally. Strain the prepared jam through a fine mesh strainer arranged over a mixing bowl, until just the seeds remain. Transfer the prepared sauce into a small bowl or measuring cup.
- For whipped cream: place chilled heavy cream, confectioner's sugar and vanilla into a mixing bowl. Start whisking on low speed, gradually moving to high speed and whisk for 3 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a closed star tip; I used Ateco #847.
- Once cheesecake has chilled, gently remove the springform and transfer the cheesecake onto a stand. Watch my video recipe to see how it's done! Add a few spoonful's of the prepared raspberry sauce on top of the cheesecake, then garnish with fresh raspberries and mint leaves. Serve with extra raspberry sauce and a generous amount of whipped cream on the side of each slice.
Nutrition Facts : Calories 737 kcal, Carbohydrate 61 g, Protein 10 g, Fat 52 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 202 mg, Sodium 382 mg, Fiber 5 g, Sugar 48 g, UnsaturatedFat 17 g, ServingSize 1 serving
ANDES CANDIES CHOCOLATE MINT CHEESECAKE
Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.
Provided by ziggy54
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
- Add butter, mixing well.
- Press on bottom of 9-inch springform pan.
- BAKE at 325* (F) for 10 minutes.
- For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
- Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
- Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
- BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
- Run a knife between pan and cheesecake.
- Set cake on cooling rack till room temperature.
- Remove sides of pan.
- For TOPPING:.
- Set aside 10 or 12 Andes candies for decorating cake top.
- In a microwavable bowl, mix remaining candies with cream (or milk).
- On high, microwave 45 seconds.
- Stir till candies melt and mixture is smooth.
- Spread over cheesecake and let drizzle down sides.
- Decorate with reserved Andes Candies.
- REFRIGERATE, at least, 3 hours or until serving time.
- Refrigerate any leftovers.
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.-Grenville Samson, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 430 calories, Fat 29g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 257mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.
MINT CHOCOLATE CHEESECAKE
Make and share this Mint Chocolate Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl combine the wafer crumbs and butter.
- Press into the bottom and 2 inches up the sides of a 9 inch springform pan.
- Set aside.
- In a large bowl beat together the cream cheese and sugar until smooth.
- Beat in eggs one at a time until blended.
- Beat in liqueur and melted white chocolate.
- Pour over crust and bake for 50 minutes or until center is JUST set.
- Remove from oven and place on a wire rack.
- Run a knife around the sides of the pan to loosen.
- Cool at room temp and then chill in the fridge overnight.
- To make curls shave chocolate bar with a vegetable peeler and place on top of cheesecake.
Nutrition Facts : Calories 522.1, Fat 35.4, SaturatedFat 20.8, Cholesterol 152.1, Sodium 376.9, Carbohydrate 39.9, Fiber 0.7, Sugar 29.8, Protein 8.9
MINT AERO CHOCOLATE CHEESECAKE
Mint Aero Chocolate Cheesecake
Provided by elaine_molloy-2
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Crush the digestive biscuits to your preference and slowy add in the melted butter. Again the butter is to your preference. The more butter to more your base will stay together
- Line the tin with cling film as this helps get the cheesecake out easy when it is set. Cover the base of the tin with the crushed biscuit mix.
- Mix together the Philadelphia Soft Cheese Cadbury Chocolate and the icing sugar.
- Whip the whipping cream and then add it to the mixture.
- Grate the 2 Aero bars. Add about 3/4 of it to the mixture and mix together.
- Spread the mixture on top of the biscuit base.
- Add the rest of the grated aero to the top of the cheesecake.
- Now leave to set over night in the fridge.
- Happy eating!!!
DUTCH CHOCOLATE-MINT CHEESECAKE
Categories Cake Milk/Cream Food Processor Mixer Cheese Chocolate Dairy Dessert Bake Cream Cheese Mint Chill Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 21
Steps:
- For crust:
- Finely grind cookies, chocolate and sugar in processor. Add butter; blend until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Position rack in center of oven and preheat to 350°F. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
- Pour filling into crust. Bake until center is just set, about 1 hour. Transfer to rack and cool 20 minutes. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Do not remove pan sides. Cool. Cover and chill overnight.
- For toppings:
- Preheat oven to 350°F. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours.
- Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and whisk until melted. Freeze until firm enough to pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cake, spacing evenly. Repeat in opposite direction, forming lattice. Pipe 12 rosettes of chocolate around top edge of cake. (Can be made 1 day ahead; chill.) Garnish with mint leaves.
MINT CHOCOLATE CHEESECAKE
A refreshing Mint Chocolate Cheesecake using Mint Aeros that is fresh and light but will satisfy chocolate lovers!
Provided by sianlw
Time 45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Line a springform tin and grease.
- Melt the butter in a pan.
- Crush the Milk Chocolate Digestives and add to the melted Butter. Stir until the mixture has been coated by the Butter and the Chocolate has melted.
- Add the Digestive mixture to the tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.
- In a large bowl add the Mascarpone, Icing sugar, the Mint Chocolate and the Coca powder and stir till the mixture is even. Add the crushed Aero bits so they are even throughout the mixture.
- Add the Mascarpone mixture to the tin, making sure the top is even. Decorate with Mint Chocolates i.e. more crushed Aeros, After Eights or melted chocolate.
- Place in the fridge to set and chill.
More about "white chocolate mint cheesecake recipes"
WHITE CHOCOLATE PEPPERMINT CHEESECAKE - I …
From iwashyoudry.com
Estimated Reading Time 6 mins
- Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
- To make the crust, use a food processor to chop up the 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Optionally, you can use your hands or a rolling pin to crush the cookies. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, white chocolate, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Scoop out a cup of the cheesecake mixture and place in a separate bowl, then pour the remaining cheesecake over the crust.
- Add the heavy cream and 2 to 3 drops of peppermint oil to a bowl and beat with the whisk attachment until light and fluffy. Sweeten with the powdered sugar and beat until combined. Serve the whip cream on top of the cheesecake with a candy cane on top.
NO-BAKE MINT CHOCOLATE CHEESECAKE - BAKER JO
From bakerjo.co.uk
Estimated Reading Time 10 mins
- Firstly weigh your cream cheese into a small bowl, cut into smaller pieces and set aside to come to room temperature. Next, melt your dark chocolate and set aside to cool.
- Crush your Oreo biscuits into fine crumbs (both biscuit and filling!). You can do this by pulsing them in a food processor, or placing them into a sandwich bag and bashing them with a rolling pin. Add to a medium-sized bowl along with the light brown sugar, then whisk to combine.
- Pour the melted butter and peppermint extract into this bowl and fold it all together with a rubber spatula until evenly combined.
- Pour this biscuit mixture into your 20cm/8inch deep springform cake pan and press down very firmly to pack the biscuit base nice and tight, either with your rubber spatula or the base of a glass as shown. This will help it set more firmly! Place the pan in the fridge to chill while you make the cheesecake filling.
WHITE CHOCOLATE PEPPERMINT CHEESECAKE - …
From beyondfrosting.com
Estimated Reading Time 6 mins
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- In a microwave-safe bowl, combine the white chocolate chips and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
- Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS …
From saltedmint.com
Estimated Reading Time 5 mins
- Mix the graham cracker crumbs with the butter and press into the base of your pan. Set aside while you make the cheesecake filling.
- In the bowl of a stand mixer or using a hand held electric whisk, beat the cream cheese and sugar until the mixture is very light and fluffy. Add the eggs in one at a time beating after each addition. Whisk in the lemon juice and scrape the sides of your mixing bowl. Add the Greek yogurt and white chocolate. Mix until just combined.
- Crush the raspberries with a fork and add the sugar. Leave the berries to macerate for 30 minutes. Press the macerated berries through a fine mesh sieve and adjust the sweetness with more sugar if you think it needs it. Drizzle the sauce over the top of the cheesecake and use a skewer or a knife to swirl the sauce through the cheesecake.
MINT CHOCOLATE CHEESECAKE FUDGE - MARIA'S …
From mariasmixingbowl.com
Estimated Reading Time 4 mins
- Start by spraying your pan with cooking spray and cover bottom and sides of the pan with parchment paper. Once done, set aside. Grab a medium-size bowl and add in the butter and white chocolate chips. Place in the microwave and melt in 30-second bursts until totally melted and smooth. (Make certain that you don't cook for more than 30 seconds at a time or the mixture will burn)
- Add your instant pudding mix and milk into a small bowl and whisk until it's smooth. (It will be thicker than regular pudding at this point)
EASY NO BAKE MINT CHOCOLATE CHIP …
From thebusybaker.ca
- Add 2 cups of crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
MINT CHOCOLATE CHEESECAKE - THE BEST …
From thebestcheesecakerecipes.com
Estimated Reading Time 8 mins
IRISH CREAM CHOCOLATE MINT CHEESECAKE …
From tatyanaseverydayfood.com
WHITE CHOCOLATE CHEESECAKE | RECIPE | …
From pinterest.ca
CHOCOLATE MINT CHEESECAKE | CONTINENTAL | …
From bawarchi.com
MINT CHOCOLATE CHEESECAKE - SPACESHIPS AND LASER …
From spaceshipsandlaserbeams.com
- To the cooled white chocolate, it should no longer be warm to the touch, but still liquid. Use a hand mixer to beat in sugar, cream cheese and flour until smooth.
WHITE CHOCOLATE MINT CHEESECAKE FUDGE
From wondermomwannabe.com
- Line baking pan with parchment paper and also spray sides of the pan with cooking spray. Put the butter and white chocolate chips into a microwave-safe bowl and melt in 30-second increments. Stir after each time. Complete until melted
- Add in the mint extract and salt and stir. Grab a different bowl and put in the pudding and milk. Whisk. (This will be a thicker consistency)
- Once mixed, take and fold the pudding mixture into the chocolate mixture. Then add in the powdered sugar slowly. (You may have to alter between milk and sugar to get the consistency that you like)
PHILADELPHIA - RECIPE - MINT WHITE CHOC CHEESECAKE
From philadelphia.co.uk
Carb 37.5 gFat 47.9 gEnergy 2592.2 kj
9 WHITE CHOCOLATE CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
WHITE CHOCOLATE MINT CHEESECAKE FUDGE ...
From thebestdessertrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love