{"id":262,"date":"2025-07-08T05:05:07","date_gmt":"2025-07-08T05:05:07","guid":{"rendered":"http:\/\/localhost\/?p=262"},"modified":"2025-07-08T05:05:07","modified_gmt":"2025-07-08T05:05:07","slug":"zero-failure-icy-dessert-feast-easily-make-homemade-mint-cheese-passion-fruit-white-chocolate-and-the-cool-temptation-of-oreo-cake","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/07\/08\/zero-failure-icy-dessert-feast-easily-make-homemade-mint-cheese-passion-fruit-white-chocolate-and-the-cool-temptation-of-oreo-cake\/","title":{"rendered":"Zero failure icy dessert feast! Easily make homemade mint cheese, passion fruit white chocolate and the cool temptation of Oreo cake!"},"content":{"rendered":"
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Cool mint cheesecake with chocolate chip cookies <\/span><\/p>\n

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Food ingredients <\/span><\/p>\n

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Bottom material <\/span><\/p>\n

200 g chocolate chip cookies (Oreo cookies or similar without cream).<\/p>\n

80 g melted butter<\/p>\n

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Cheesecake filling <\/span><\/p>\n

400 g cream cheese (room temperature)<\/p>\n

250 ml whipped cream (whipped cream)<\/p>\n

100 g rock sugar<\/p>\n

1 tsp peppermint extract<\/p>\n

6 grams of tasteless gelatin (or 4 sheets)<\/p>\n

2 tablespoons cold water<\/p>\n

Mint green pigment (optional, gel or liquid)<\/p>\n

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Making Chocolate Ganache <\/span><\/p>\n

100 g semi-sweet chocolate (chopped).<\/p>\n

100 ml whipped cream<\/p>\n

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Peppermint cream garnish <\/span><\/p>\n

100 g unsalted butter (room temperature)<\/p>\n

200 g sifted rock sugar<\/p>\n

1 tsp peppermint flavor<\/p>\n

1-2 tablespoons milk (if necessary)<\/p>\n

Peppermint green pigment<\/p>\n

Piping bag with decorative nozzle<\/p>\n

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The finishing touch <\/span><\/p>\n

Fresh mint leaves<\/p>\n

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\ud83e\uddc1 Fabrication steps <\/span><\/p>\n

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1. Biscuit base <\/span><\/p>\n

Grind the biscuits into a fine finish.<\/p>\n

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Mix with melted butter.<\/p>\n

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Press the mixture into the bottom of a spring-style pan (20-22 cm).<\/p>\n

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Place in the fridge to chill while preparing the filling.<\/p>\n

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2. Cheesecake filling <\/span><\/p>\n

Soak the gelatin in cold water and let it rest for 5 minutes. Then dissolve it in a steamer or microwave for 10 seconds.<\/p>\n

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Whisk cream cheese with rock sugar until smooth.<\/p>\n

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Add peppermint extract and a few drops of peppermint green pigment.<\/p>\n

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In a separate bowl, beat the whipped cream until soft and foamy.<\/p>\n

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Pour the whipped cream into the cheese mixture in a surrounding manner.<\/p>\n

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Add the dissolved gelatin and mix well.<\/p>\n

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Pour over the cookie base and chill in the refrigerator for at least 6 hours until set.<\/p>\n

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3. Chocolate ganache <\/span><\/p>\n

Heat the cream until almost boiling, remove from heat and pour over the chopped chocolate.<\/p>\n

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Let stand for 1 minute, then stir until smooth and shiny.<\/p>\n

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Cool slightly and pour over firm cheesecake.<\/p>\n

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Refrigerate until ganache is set.<\/p>\n

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4. Peppermint Cream <\/span><\/p>\n

Beat the butter until creamy.<\/p>\n

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Add a little rock sugar at a time.<\/p>\n

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Stir in peppermint extract and peppermint green pigment.<\/p>\n

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If necessary, add a small amount of milk to adjust the consistency.<\/p>\n

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Squeeze into a piping bag with a nozzle and wait to set to decorate the ganache surface.<\/p>\n

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5. Final decoration <\/span><\/p>\n

Add a few fresh mint leaves to the center or center of the cream cake decoration for a fresh and natural look.<\/p>\n

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Extra Tips <\/span><\/p>\n

You can add chocolate chips to the filling to make the taste more interesting.<\/p>\n

Use a small freestanding baking dish to make fancy portion sizes if desired.<\/p>\n

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Passion Fruit White Chocolate Cake <\/span><\/p>\n

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\ud83e\udd73 Ingredients <\/span><\/p>\n

250 g wheat flour<\/p>\n

250 g sugar<\/p>\n

125 g room temperature unsalted butter<\/p>\n

4 large eggs<\/p>\n

120 ml concentrated passion juice<\/p>\n

1 tsp baking powder<\/p>\n

1\/2 tsp sodium bicarbonate<\/p>\n

1\/4 tsp salt<\/p>\n

Peel of 1 passion fruit (optional to add flavor)<\/p>\n

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\ud83e\udd73 Description: <\/span><\/p>\n

Preheat the oven: <\/span> Preheat oven to 180 \u00b0C (350 \u00b0 F). Grease and flour the cake tin.<\/p>\n

Beat the butter and sugar: <\/span> In a large bowl, beat the butter and sugar until creamy and light yellow.<\/p>\n

Add the eggs: <\/span> Add the eggs one by one, beating well after each addition.<\/p>\n

Stir the dry ingredients: <\/span> In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the passion juice. Start with and end with dry ingredients. Stir until thoroughly combined.<\/p>\n

Add the passion fruit peel: <\/span> If desired, add the passion fruit peel to the batter and gently stir.<\/p>\n

Roasting: <\/span> Pour the batter into the prepared pan and bake for 45-55 minutes or until removed clean by inserting a toothpick into the center of the cake.<\/p>\n

Cooling: <\/span> Allow the cake to cool in the pan for 10 minutes, then remove to a grid rack to cool completely.<\/p>\n

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\ud83e\udd70 White Shortbread Topping <\/span><\/p>\n

Ingredients <\/span><\/p>\n

1 can of condensed milk<\/p>\n

1 tablespoon unsalted butter<\/p>\n

100 g finely chopped fine white chocolate<\/p>\n

1\/4 cup whipped cream<\/p>\n

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Iced Oreo Cake \ud83c\udf70 \ud83d\ude0d <\/span><\/p>\n

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\ud83d\udc49 Ingredients: ( <\/span> Cake tin 26 cm diameter)<\/p>\n

650 g puff pastry<\/p>\n

650 g cream cheese<\/p>\n

200 cc Whipped cream<\/p>\n

2 packs of Oreo cookies<\/p>\n

1 pack of mini Oreo cookies for decoration.<\/p>\n

100 g of jam for garnishing<\/p>\n

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Preparation <\/span><\/p>\n

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Place the cream cheese and thick soy sauce in a blender with a whisk attachment. Mix well.<\/p>\n

Switch to a whisk and pour in the cream. Stir the mixture well and set aside.<\/p>\n

Place acetate waistline in a circular mould 26 cm diameter. Arrange the cookies side by side on the base and outline.<\/p>\n

Pour in the prepared filling and fill.<\/p>\n

Allow to cool for at least 3 hours before demolding. Decorate as needed.<\/p>\n

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Mini cinnamon cheesecake <\/span><\/p>\n

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Base material ingredients <\/span><\/p>\n

-100 g crushed biscuits<\/p>\n

-50 g melted butter<\/p>\n

-1 teaspoon cinnamon powder<\/p>\n

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Filling ingredients <\/span><\/p>\n

-300 g of cream cheese<\/p>\n

-100 g of sugar<\/p>\n

-1 egg<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-1 teaspoon cinnamon powder<\/p>\n

-1 tablespoon flour<\/p>\n

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Preparation method <\/span><\/p>\n

1. Preheat oven to 160 \u00b0c and prepare a muffin tin with muffin paper cups.<\/p>\n

2. Mix cookie crumbles with melted butter and cinnamon powder and spread over the bottom of each muffin tin, pressing evenly.<\/p>\n

3. In a bowl add cream cheese and sugar and beat until smooth.<\/p>\n

4. Add eggs, vanilla, cinnamon powder and flour and mix until smooth.<\/p>\n

5. Spread the filling on the cookie base.<\/p>\n

6. Bake for 18-20 minutes until the center is almost firm.<\/p>\n

7. Cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.<\/p>\n

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\u00a0 Cool mint cheesecake with chocolate chip cookies \u00a0 \u00a0 Food ingredients \u00a0 Bottom material…<\/p>\n","protected":false},"author":1,"featured_media":10262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=262"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/262\/revisions"}],"predecessor-version":[{"id":12167,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/262\/revisions\/12167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10262"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}