Cheesecake Crumble Bars
with TKTK
These cheesecake mousse cups are pillowy, decadent and smothered in homemade chocolate cookie crumbs for a tasty and crunchy topping.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¼ tasse(s)
Cacao en poudre
(Peut contenir Soya, Poisson, Sésame, Noix, Arachides, Moutarde, Lait, Oeuf, Blé, Crustacés, Sulfites)
4 cs
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
4 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
1 pièce(s)
Fromage à la crème
(Contient Lait)
¼ tasse(s)
Sucre blanc
(Peut contenir Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame)
113 ml
Crème
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Sel*
3 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Instructions
- Prepare a small parchment-lined baking sheet.
- Combine cocoa powder, flour, brown sugar and 1/4 tsp salt in a medium bowl. Add 3 tbsp softened butter, then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form.
- Transfer crumb mixture to prepared baking sheet. Bake in the middle of the oven for 12-15 min until crumbs are dry to the touch.
- Set aside in the fridge to cool.
- Meanwhile, add cream and 4 tbsp white sugar to a large bowl. Beat using an electric hand mixer for 2-3 min, until stiff peaks form.
- Add cream cheese to the bowl, then beat for 1-2 min, until combined,
- Divide half the cream mixture between serving bowls or cups, then top with half the chocolate cookie crumbs.
- Repeat the steps with remaining cream mixture and chocolate cookie crumbs.
- Place in the fridge for 30 min before serving. (TIP: The cookies and cream mousse cups can be made up to 12h ahead and refrigerated until ready to serve!)