Thin Mint Mini Cheesecakes (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I wanted to think of a fun, green dessert to celebrate St. Patrick’s Day this weekend, but was having trouble with inspiration. Then my husband suggested his favorite – mint chocolate. My mind got to churning, then I settled on mini mint chocolate cheesecakes, and I could not be happier!

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Cheesecake is one of those desserts that’s pretty straight forward and easy to prepare.  However, not everyone has a spring form pan laying around their house – what to do? Mini cheesecakes in a muffin pan! Honestly, I think that’s almost better than one big cheesecake. You have better portion control, no slicing, and it’s easier to store. Of course, if you REALLY wanted to, you can make this exact recipe in a 10-inch springform pan instead of a muffin pan.

Start by combining the ingredients for your crust in a small bowl: almond flour, unsweetened cocoa powder, Pyure or THM Gentle Sweet, and salt. Whisk to combine.

Then pour in the unsalted butter and combine it with your hands. The mixture isn’t terribly wet, but you do want it sticking together slightly. Think of damp dirt – that’s what you’re going for here.

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Line your muffin pan with paper or silicone liners. Begin pressing the crust mixture into the bottom of your liners. You want to firmly press it down so that the crust stays together once the liners are off, and it gets a little crispy. You definitely don’t want to skip the liners here, because then the crust will not crisp or stay together, and you’ll have a hard time getting the cheesecakes out of the pan.

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Next, prepare your green, minty cheesecake filling.

Combine the softened cream cheese, vanilla extract, eggs, Pyure or THM Gentle Sweet, and peppermint extract until thick and creamy. Begin adding your green food coloring about 8-10 drops at a time, until you’ve achieved your desired hue.

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Use an ice cream scoop to scoop even portions of the filling onto your crusts.

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Pop them into a 350 degree oven to bake for 25-30 minutes. They won’t get too golden (if they do they’re over-baked!), so look for a little color towards the centers and they should feel firm (with a tiny giggle) in the middle.

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Let them cool at room temperature for about 10-12 minutes, then pop them into the fridge for 2-3 hours to cool and set.

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After they’ve had a chance to firm, make the ganache topping. Start by heating the cream over low heat in a small sauce pan. Chop the 85% dark chocolate or Lily’s chocolate chips and add it to a heat-safe bowl. When the cream is hot, and bubbling a little, pour it over the chocolate and whisk until smooth and creamy.

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Begin spooning the warm ganache over the tops of your cheesecakes. You want enough for each one, so don’t get too happy about it in the beginning. Spread one generous tablespoon of ganache over the top of each cheesecake. If you have leftovers at the end, then you can go back and fill as needed.

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Once they’re all covered, pop them back into the fridge for another 45 minutes, or until serving. The ganache will be firmly set, but still soft to a fork (or mouth ^_~).

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These mini cheesecakes are the perfect, impressive yet low-maintenance dessert. They look so pretty, and don’t take a ton of effort.

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The filling is luscious and creamy with just a hint of mint, while the crust is coarse and chocolatey. Then you have the rich ganache on top that’s smooth and soft.

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The perfect treat to celebrate a holiday, or any day!

Thin Mint Mini Cheesecakes (THM S)

  • Servings: Makes 22-24
  • Time: 1 hour plus cooling time
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350 degrees.
  2. Combine the crust ingredients except for the butter in a small bowl. Pour in the melted butter and combine with your hands.
  3. Press the crust firmly into the bottom of your lined cupcake pan.
  4. For the filling, combine the eggs, cream cheese, vanilla, and Pyure until creamy. Add the peppermint extract and combine. Begin adding the green food coloring, 8-10 drops at a time, until your desired hue is achieved.
  5. Add the filling by using an ice cream scoop to portion out the filling into each crust.
  6. Bake at 350 for 25-30 minutes, or until firm to the touch (not too browned).
  7. Cool for 10-12 minutes at room temperature, then remove to the fridge for 2-3 hours to finish cooling and setting.
  8. Make the ganache by heating the cream over low heat in a small sauce pan. When it’s hot and bubbling a little, pour it over the chopped chocolate in a heat-safe bowl. Whisk until smooth and slightly thickened.
  9. Spoon the ganache over the tops of the cheesecakes and spread to the edges. Cool the cheesecakes in the fridge about another 45 minutes for the ganache to set.
  10. Store in the fridge until serving.

Peppermint Cheesecake Brownies (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Are you ready for all the decadence and none of the guilt?

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I bring you, peppermint cheesecake-stuffed brownies. OH, YES I DID.

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I’m a lover of recipe books. I have memories of flipping through my mom’s old cookbooks when I was a kid. It’s inspiring looking at all the pretty food, plus it gives you new and different ideas.

One day I was flipping through an old Pillsbury holiday booklet (not even a cookbook, more like a mini magazine. Yes, I keep those too.), and came across these cheesecake-stuffed brownies. Oh. My. Gravy. Who wouldn’t love that mash-up?! So, I decided to take it a step further and give the brownies a mint flavor.

I took this brownie recipe (minus the black food coloring), halved the vanilla and added peppermint extract. I also halved the chocolate chips, and only added them to the base layer.

Once the brownie layer is whipped together, halve the batter between 2 bowls and add the chips to the bottom layer. Spray an 8×8 baking dish with coconut oil, and spread the base layer evenly into the bottom of your dish.

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For the cheesecake layer, cream together one 8oz block of softened cream cheese with some Pyure, vanilla, and one egg. Lightly spoon the mixture evenly on top of the base layer, leaving a 1/4 – 1/2 inch border around the edge.

Carefully spoon the remaining batter on top, pushing it to the edges and gently down the edge with a thin spatula to “connect” the brownie layers.

The whole thing then bakes at 350 degrees for 35-40 minutes. Don’t worry, at the end of the baking time it will look puffy, and almost “broken” on top. It’s ok! Once it cools, the cheesecake deflates and everything sets beautifully. The only catch is you have to be patient and let it come all the way down to room temperature before enjoying a slice.

Talk about holly jolly in my mouth! YUM.

Peppermint Cheesecake Brownies (THM S)

  • Servings: 9-10
  • Time: about 1 hour
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Mix the dry ingredients, except for chocolate chips, together in a medium bowl. 3. Add the melted butter and coconut oil.
  3. Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
  4. Halve the batter between two bowls, and fold the chocolate chips into the base layer.
  5. Spray an 8×8 pan with coconut oil, and pour in the base layer.
  6. Mix all the ingredients for the cheesecake layer together in a medium bowl until combined. Gently spoon the cheesecake filling on top of the base layer, leaving a 1/4-1/2 inch of brownie border around the edge.
  7. Gently spoon the other half of the brownie batter on top of the cheesecake layer, spreading it evenly over the top and running a spatula around the edges to seal the brownie layers.
  8. Bake at 350 for 35-40 minutes. An inserted toothpick should come out mostly clean at the end of cooking.
  9. Cool completely to room temperature before slicing.

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Microwave Peppermint Meltaways (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps keep this blog running with free recipes. Thank you!

I bring you yet another easy, yet impressive holiday treat – meltaway candy.

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If you haven’t had a meltaway before, it’s quite simply chocolate with a more buttery, soft texture. It’s still firmly set at room temperature, but a little “snap” is taken away and you’re left with buttery, chocolatey goodness.

This recipe uses just 3 (THREE!) simple ingredients to create festive and impressive holiday candy.

I used 85% dark chocolate for this recipe, and sweetened it a touch using some liquid stevia. You could also use Lily’s chocolate chips, and they wouldn’t need any additional sweetener.

Start by melting the chocolate of your choice with 2 Tablespoons of all vegetable shortening (I used Nutiva, but any red palm/coconut oil blend will do. The softer the better!). I chose to do this in the microwave, as it takes less time. If you don’t have a microwave, or don’t like to use one, you can follow these same steps by melting the chocolate in a double boiler.

When the chocolate is completely melted, add liquid stevia (if using), 1/4 teaspoon peppermint extract, and a pinch of pink salt.

Start spooning the chocolate into your festive candy molds. I used some “heirloom” (I use that term loosely, as they are just old, cheap, and cute) plastic molds. Silicone candy molds are 100% fine to use also!

*NOTE: If you’re using plastic (maybe silicone also, I don’t have much experience with them. Use your best judgment!) molds, be sure to spray or lightly butter your molds before pouring the chocolate. They will pop out with ease after chilling.

After all the chocolate is poured, pop the candy molds into the fridge for about 30 minutes to set. Pop them out and enjoy at room temperature, or store them in a zip-top bag for later use.

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How cute are these?! And with barely 5 minutes of effort.

Peppermint Meltaways (THM S)

  • Servings: Multiple
  • Time: 5 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Melt the chocolate and shortening together in the microwave or double boiler.
  2. Add the peppermint, salt, and stevia (if using).
  3. Prepare your candy molds with a spritz of coconut oil or some soft butter. Pour the chocolate mixture by the tablespoon into each of the molds.
  4. Chill for 30 minutes, or until firm.
  5. Enjoy at room temperature or store in the fridge for later use.

White Chocolate Peppermint Mocha

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I’m guilty. Starbucks holiday drinks get me every year, even though I don’t drink their coffee hardly at all throughout the year. I’m not so much a pumpkin spice girl, I’m a winter-flavors kind of gal. Last year is was the caramel brulee latte, and this year it’s the chestnut praline latte.

However, in an effort to kick what could become a bad habit, I’ve started experimenting more with my coffee at home. I know many people love the peppermint mocha, and I greatly prefer the white chocolate version. It’s not quite as bitter as the dark chocolate.

When you can have your favorite holiday drink at home, and it’s actually GOOD for you? I call that a win.

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White Chocolate Peppermint Mocha (THM S)

  • Servings: 1
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients together in a large, or single-serve blender and whip.
  2. Serve immediately.
  3. *NOTES: My cacao butter comes in 1oz cubes, so I used one cube for this recipe. I roughly chopped it, and softened it in the microwave for about 45 seconds. I use Truvia packets for my coffee, and used 2 packets for this recipe. I don’t like my coffee too sweet, so adjust the sweetness to your liking.


How easy was that? Now go brew yourself some coffee, and bottoms-up, baby.