Elegant Holiday Cranberry & Mint Cheesecake Towers

 

Ingredients:

For the crust:

- 1 1/2 cups crushed graham crackers or digestive

biscuits

- 1/3 cup unsalted butter, melted

- 2 tablespoons brown sugar

For the mint cheesecake layer:

- 250g cream cheese, softened

- 1/3 cup powdered sugar

- 1/2 teaspoon vanilla extract

- 1/2 teaspoon mint extract

- A few drops of green food coloring (optional)

- 1/2 cup heavy cream, whipped to stiff peaks

For the vanilla cheesecake layer:

- 250g cream cheese, softened

- 1/4 cup powdered sugar

- 1/2 teaspoon vanilla extract

- 1/2 cup heavy cream, whipped to stiff peaks

For the topping:

- Fresh cranberries

- Whipped cream

- Crushed graham crackers or cookie crumbs

- Fresh mint leaves

- Powdered sugar for dusting

Directions:

1. In a bowl, mix the crushed biscuits, melted butter, and

brown sugar until well combined. Press the mixture

firmly into the bases of 6 mini cheesecake molds or

rings. Chill in the fridge for 15 minutes.

2. For the mint layer, beat the cream cheese, powdered

sugar, vanilla, mint extract, and green food coloring until

smooth and fluffy. Fold in the whipped cream gently

until well incorporated.

3. Spoon or pipe the mint filling over the chilled crusts,

smoothing the tops. Refrigerate for 15 minutes to help

set.

4. For the vanilla layer, beat the cream cheese, powdered

sugar, and vanilla extract until creamy. Fold in the

whipped cream and gently spoon or pipe over the mint

layer. Smooth the tops and refrigerate the towers for at

least 6 hours, or overnight.

5. Just before serving, top each cheesecake tower with a

swirl of whipped cream, a handful of fresh cranberries, a

sprinkle of crushed cookies, and a sprig of mint. Lightly

dust with powdered sugar for a festive touch.

Prep Time: 30 minutes | Chilling Time: 6 hours | Total

Time: 6 hours 30 minutes

Kcal: 320 kcal | Servings: 6 mini cheesecakes