MINT BROWNIE CHEESECAKE CUPS
Set several plates of these fuss-free brownie cheesecake bites around the house for guests to munch on as they mingle. Bursting with mint chocolate, they'll be the talk of the party. -Janet Payne, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Grease or paper-line miniature muffin cups. Press 1 teaspoon cookie crumbs onto the bottom of each muffin cup; set aside., Heat candies on high in a microwave-safe bowl for 30-60 seconds or until melted, stirring every 15 seconds. Cool to room temperature., Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies., Spoon 1 tablespoon mixture into each cup. Bake at 350° for 25-30 minutes or until tops appear dry and begin to crack. Cool for 1 minute before removing to wire racks to cool completely. Drizzle with additional melted candies. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, vanilla, whipped cream, chocolate chips
Provided by Tasty
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 6
Steps:
- Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely.
- Beat cream cheese and sugar until smooth.
- Fold in vanilla and whipped cream, then fold in the chocolate chips.
- Spread cream cheese mixture over the cooled brownie in the springform pan.
- Decorate with toppings of your choice, or just leave it plain!
- Refrigerate for at least 4 hours before serving.
- Enjoy!
Nutrition Facts : Calories 964 calories, Carbohydrate 108 grams, Fat 56 grams, Fiber 4 grams, Protein 11 grams, Sugar 85 grams
MINT CHOCOLATE CHIP CHEESECAKE BROWNIE CUPS RECIPE BY TASTY
Here's what you need: cream cheese, sugar, egg, mint extract, green food coloring, mini chocolate chips, flour, sugar, dark cocoa powder, baking soda, butter, eggs
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C)
- For the cheesecake, in a bowl, beat the cream cheese until smooth.
- Add sugar, egg, mint extract, and food coloring, and beat until smooth.
- Fold in the chocolate chips. Set aside.
- For the brownie, in a separate bowl, whisk the dry ingredients until combined.
- Add the butter and eggs, and beat until smooth.
- To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
- Bake 25 - 30 min.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 29 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 21 grams
HEALTHIER BROWNIE BITES RECIPE BY TASTY
Here's what you need: flour, baking powder, cocoa powder, eggs, vanilla, honey, greek yogurt, banana, avocado, fresh spinach, chocolate chips
Provided by Claire Nolan
Categories Bakery Goods
Yield 16 brownie bites
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, combine flour, baking powder, and cocoa powder.
- Blend eggs, vanilla, honey, yogurt, banana, avocado, and spinach until pureed.
- Pour wet ingredients into the dry ingredients and mix just until combined.
- Fold in chocolate chips.
- Line muffin tin with baking cups/liners. Using an ice cream scooper or spoon, fill the muffin tin cups with the batter.
- Bake for 20 minutes, or until fully cooked.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, Sugar 15 grams
MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY
This Mint Chocolate Cookie Dome is quick to assemble and will have everyone talking. The cookies give crunch on the outside, the brownie serves as a soft chewy base, and the mousse inside perfectly balances mint flavor and sweetness. Serve it at a fun dinner party or even a St. Patrick's Day celebration.
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
- In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
- Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
- Cover and freeze until solid, at least 5 hours or overnight.
- Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
- Enjoy!
MINT CHOCOLATE CHIP CHEESECAKE
This recipe is very easy to make. I used Chef Lennie's Cheesecake cooking directions on her basic philly cheesecake recipe and it has given me the best results, with no cracks! I also use a 10" spring form pan, which I prefer, but you could use a 9" pan.
Provided by Nefertari81
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
- Sprinkle tablespoon of sugar over crust.
- Bake for 10 mins, remove from oven and raise temp to 450°F.
- In a mixing bowl combine softened cream cheese, and sugar until well combined.
- Add creme de menthe, mix until well combined (completely green).
- Add eggs one at a time beating in at a very slow speed until well combined.
- Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
- Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
- Loosen cake from rim of pan and then allow to cool before removing rim of pan.
- Chill the cheesecake.
- When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
- Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
- Put a tiny hole in corner of bag.
- Drizzle chocolate over cheesecake pieces and serve with delight to your guests!
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.
MINT CAPPED BROWNIE COOKIE CUPS
Make and share this Mint Capped Brownie Cookie Cups recipe from Food.com.
Provided by lolablitz
Categories Dessert
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Pop kisses into the freezer while prepping the dough.
- Heat oven to 350.
- Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
- Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
- Add eggs, beat well.
- Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
- If necessary, refrigerate dough until firm enough to handle.
- Shape dough into 1 inch balls and pop into prepared muffin cups.
- Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
- Cool 5 minutes on wire rack.
- Press chocolate into center of each cookie and cool completely.
- Sprinkle each cookie with powdered sugar.
Nutrition Facts : Calories 63.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 14.5, Sodium 56.4, Carbohydrate 8.7, Fiber 0.3, Sugar 5.2, Protein 0.9
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- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
- Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
- With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth – about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
- Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.
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- Prepare the Brownie: Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray. Fold 2 (16-inch) pieces of aluminum foil lengthwise to measure 8-inches wide. Fit 1 sheet in the bottom of greased baking pan, pushing foil into corners and up sides of pan, allowing excess foil to hang over sides. Fit second sheet in pan, the opposite way, fitting into corners and up sides; allowing excess to hang over sides. Lightly spray foil with cooking spray to cover bottom and sides of pan.
- Whisk together sugar, flour, cocoa, and salt in a medium bowl until combined. Whisk together eggs, oil, and vanilla in a small bowl until combined. Gently stir egg mixture into flour mixture, folding until just combined. Fold in chopped chocolate mint candies. Spoon into prepared pan, spreading in an even layer.
- Prepare the Cheesecake: Beat together cream cheese, sugar, vanilla, peppermint extract, and egg yolk in a medium bowl with an electric mixer on medium speed until creamy, 1 to 2 minutes. Add food coloring by the drop until desired color of green is achieved, stirring to blend.
- Drop Cheesecake mixture by spoonfuls, over Brownie batter. Use a butter knife or wooden pick to gently swirl batter layers to create a swirled, marbled pattern. Bake in preheated oven until a wooden pick inserted in center comes out with a few wet crumbs, about 30 minutes. Let cool on a wire rack in pan about 1 hour. Cut into 9 brownies.
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