Chef Mia

No Bake Mint Aero Cheesecake

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No Bake Mint Aero Cheesecake

  • Author: Chef Mia
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Description

Quick and easy no-bake Mint Aero cheesecake with a velvety peppermint cheesecake filling full of Mint Aero chunks, on top of a dark chocolate Digestive biscuit crust.

Ingredients

Scale
  • 250 g Dark Chocolate Digestive Biscuits or Oreo Cookies
  • 60 g Butter Unsalted, Melted
  • 500 g Cream Cheese Full Fat
  • 75 g Icing Sugar or Powdered Sugar
  • 300 ml Double Cream or Heavy Cream
  • 1 tsp Peppermint Extract
  • 200 g Mint Aero Chocolate or Mint Chocolate
  • Green Food Colouring Gel

Instructions

  1. Make the biscuit base Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
  2. Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
  3. Make the cheesecake filling Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese, peppermint extract and double cream together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk. Add green food colour gel to give a green colour.
  4. Taste test the filling and if required add extra peppermint extract a drop at a time. Be careful not to add too much in one go, as the flavour can be overpowering.
  5. Chop the Mint Aero chocolate in small chunks and addnto the cheesecake filling, and gently fold together, using a spoon or spatula, until well combined.
  6. Assemble the cheesecake Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hours or overnight.
  7. Decorate the cheesecake When ready to serve, whip up the remaining double/ heavy cream with the icing sugar and pipe on top of the cheesecake. Decorate with Mint Aero bubbles.

Notes

Read my Top Tips in the post above for some really helpful hints and tips to make this recipe successfully.

Nutrition

  • Calories: 527kcal
  • Sugar: 22g
  • Protein: 6g

The Best No-Bake Strawberry Cheesecake Bars

These no-bake strawberry cheesecake bars are the perfect balance of creamy and fruity, with a smooth cheesecake layer and fresh strawberries on top. If you’re looking for a no-bake dessert that’s both simple and indulgent, this easy recipe will quickly become a favorite. Perfect for any occasion, these strawberry cheesecake bars offer a refreshing and delicious no-bake dessert option.

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No-Bake Strawberry Cheesecake Bars

  • Author: Chef Mia
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Description

These No-Bake Strawberry Cheesecake Bars are the perfect creamy and refreshing treat! With a buttery graham cracker crust, a luscious cheesecake filling, and a sweet strawberry topping, theyre ideal for any occasion.

Instructions

    No-Bake Cheesecake Recipe – cookingwithtina.com

    Looking for a delightful dessert that requires no baking? This No-Bake Cheesecake Recipe is incredibly easy to make, showcasing creamy flavors that will impress your family during any gathering or special occasion.

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    No-Bake Cheesecake Recipe

    • Author: Chef Mia
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    Ingredients

    • Graham cracker crumbs
    • Butter (melted)
    • Cream cheese
    • Sugar
    • Vanilla extract
    • Heavy cream

    Instructions

      Notes

      Refrigeration is key for setting the cheesecake; allow at least 4 hours or overnight for best results.
      Add fruit toppings or chocolate for extra flavor.

      Nutrition

      • Calories: 380 kcal
      • Sugar: 18g

      Garlic Butter Bread Rolls

      Garlic bread rolls are soft and fluffy dinner rolls brushed with delicious garlic herb butter. They make a perfect side to any dish, especially for Thanksgiving and the holidays!

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      Classic Carrot Cake with Vanilla Bean Cream Cheese Frosting

      • Author: Chef Mia
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      Description

      Garlic bread rolls are soft and fluffy dinner rolls packed with garlic flavor. These homemade rolls are made with lots of fresh garlic in the dough and brushed with even more garlic herb butter after baking!

      Ingredients

      Scale
      • 4 1/2 tablespoons unsalted butter
      • 2 tablespoons minced garlic
      • 3 1/2 cups + 1 tablespoon all-purpose flour, *See notes below for measuring*
      • 3 tablespoons chopped fresh parsley
      • 1 tablespoon granulated sugar
      • 2 1/4 teaspoons instant yeast
      • 1 teaspoon fine sea salt
      • 1 cup whole or 2% milk, warmed to 110°F
      • 1 large egg, room temperature
      • 1 beaten egg, for brushing the tops

      Instructions

      1. Lightly butter the bottom and sides of a 9×13 pan and set it aside.
      2. In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Take off the heat and cool while you measure the other ingredients.4 1/2 tablespoons (60 g) unsalted butter, 2 tablespoons minced garlic
      3. In a stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt. Then add the warmed milk, egg, and garlic butter from above. Knead on low speed with the dough hook until the dough looks smooth and feels soft and tacky, about 10-12 minutes. *If the dough is too sticky, add one tablespoon of flour at a time until you have a workable dough. 3 1/2 cups + 1 tablespoon (434 g) all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon (15 g) granulated sugar, 2 1/4 teaspoons instant yeast, 1 teaspoon fine sea salt, 1 cup (225 g) whole or 2% milk, 1 (55 g) large egg
      4. Cut the kneaded dough into 12 equal portions (use a scale for accuracy- 67 grams each). Shape each piece of dough into a smooth ball with your hand. Pinch the bottom of the roll where the seam comes together to keep it tight. Then place the shaped dough balls into the prepared baking pan. Cover the top with plastic wrap or a clean kitchen towel and set them in a warm place to rise until doubled in size, about 1-2 hours. *Watch the video below for visual aid!
      5. Preheat the oven to 350 F/180 C.
      6. Brush the tops of the rolls with the beaten egg wash. Then bake the dinner rolls for 20-30 minutes, or until the tops are golden brown.1 beaten egg, for brushing the tops
      7. While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Then remove it from the heat and stir in the parsley. When the rolls come out of the oven, immediately brush them with the garlic butter. Sprinkle with flaky sea salt if desired, and serve warm!2 tablespoons (28 g) unsalted butter, 1 tablespoon minced garlic, 1 tablespoon chopped fresh parsley, flaky sea salt

      Notes

      *Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
      Note on yeast: If you use active dry yeast instead of instant yeast, you must activate it first. Stir the yeast into the warm milk and a sprinkle of the sugar. Let it sit for 5 minutes. It should look nice and foamy! Then, after the dough is kneaded, let the dough rise until doubled in size before shaping (roughly 30-60 minutes).
      Storage: Dinner rolls are best served the day they are made, but can be stored for 2-3 days in an airtight container or ziplock bag at room temperature.
      Freezer: After baking, remove the rolls from the pan and let them cool completely. Transfer them to an airtight container for one month.
      Make ahead: Once the rolls are shaped and snuggled into their baking pan, cover the top tightly with plastic wrap and refrigerate overnight. The next day, let them double in size at room temperature before baking. This could take a few hours!
      Reheating: These garlic bread rolls are best served warm! Before serving, cover the rolls with foil and bake them at 350°F until warmed through. You can also pop them in the microwave for 20-30 seconds until warm!

      Nutrition

      • Calories: 87kcal
      • Sugar: 2g
      • Protein: 2g

      Ham, Spinach & Mushroom Quiche

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      Ham, Spinach & Mushroom Quiche

      • Author: Chef Mia
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      Description

      Ham, Spinach & Mushroom Quiche Recipes is a wonderful dish that is perfect for holiday entertaining or a busy weeknight dinner and even for brunch!

      Ingredients

      Scale
      • 1 refrigerated pie crust
      • 1 tablespoons butter
      • 1 cup sliced mushrooms
      • 3 green onions sliced
      • 3 cups fresh spinach or 1 10 oz package frozen spinach
      • 3 large eggs
      • ½ teaspoon salt
      • 1 ½ cups milk
      • 1 cup shredded Swiss Cheese
      • ½ cup shredded smoked Gouda cheese
      • ¾ cup diced cooked ham

      Instructions

      1. Preheat oven to 425 degrees F. Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.
      2. Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.
      3. Add butter to a medium skillet and add mushrooms and green onions. Cook for 5 minutes, stirring often.
      4. Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Set aside.
      5. Add eggs to a large bowl, add milk and salt and whisk until well combined.
      6. Add shredded cheese, ham and spinach and mushroom mixture. Stir until well combined.
      7. Pour into pie shell and bake for 50-55 minutes or until center is set.
      8. Remove from oven and allow to rest 10 minutes before slicing.

      Nutrition

      • Calories: 275kcal
      • Sugar: 2g
      • Protein: 16g

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