![]() SUBSCRIBE to the Queenslee Appétit Newsletter to recieve new recipe notifications, monthly baking tips, sneak peeks to upcoming recipes, exclusive recipes and more! Have any questions about the recipe? Contact me here, and I’ll be happy to help! SWEETEN UP YOUR INBOX! Like what you see? Make sure you‘re following Queenslee Appétit for more tasty recipes! The combined texture of the creamy chocolate cheesecake with chunks of crushed candy cane, thick ganache and fluffy whipped cream makes these mini cheesecakes a truly fantastic holiday crowd-pleaser!įollow me on Instagram and tag #queensleeappetit so I can see and share all of your Queenslee Appétit creations in my stories and the QA N ewsletter! FOLLOW QUEENSLEE APPÉTIT Decorate: to decorate these cheesecakes, sprinkle on some more crushed candy canes and top with a pretty little peppermint candy!.Resist piping all of it into your mouth and pipe it onto the cheesecakes instead. Make the Whipped Cream: add all of the ingredients to a chilled bowl and beat with chilled beaters until stiff peaks form.So simple! Spoon it onto the cheesecakes and chill it until the ganache is firm. Make the Ganache: add chocolate, heavy cream and peppermint extract to a bowl and microwave in 30 second intervals for about a minute before stirring until smooth.Let them cool and sink back down at room temperature, then chill in the refrigerator for a minimum of 2 hours. When they’re done baking, they should look dry and puffed on top. ![]() These don’t rise like cupcakes so they can be filled to the top. This recipe makes 12 cheesecakes, so even if there’s batter left, add it to each liner until it’s done.
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