Dessert
Jack Skellington Cookies and Cream Cheesecake
6 h 20Pour 9Nutri-Score D€€
D
6 h 20
6 h 20Jack Skellington Cookies and Cream Cheesecake
ce qu’il vous faut
Ingrédients
cookies (12 blended into a fine powder, 10 roughly crushed)Boulangerie22 morceaux
unsalted butter (melted)Produits laitiers50 g- granulated sugarÉpicerie100 g
- vanillaÉpicerie15 ml
full fat cream cheese (room temperature)Produits laitiers250 g
heavy cream (cold)Produits laitiers250 ml- black fondant (for the face decor)Épicerie50 g
par portion
Nutrition
357kcal
- Glucides
- 27 g
- Protéines
- 3 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Robot multifonction- Moule à muffins
Saladier- Batteur électrique
pas à pas
Préparation
- Étape 1
Make the crust
- Crush the cookies in a food processor until they turn into a fine powder
- Combine the crushed cookies and the melted butter
- Add the cookie mixture into a lined cupcake pan, per liner, and press it down very firmly
- Étape 2
Beat the cheesecake batter
- In a bowl, beat the cream cheese, vanilla and sugar until smooth
- Add the cold heavy cream and beat until stiff peaks
- Étape 3
Fold in the cookies
- Roughly crush the cookies and fold them into the batter
- Distribute the batter between the liners
- Étape 4
Freeze
- Freeze until solid
- Étape 5
Decorate and serve
- Use black fondant for the face decor
- Take the cheesecake out of the freezer a few minutes before serving so it can soften a bit