Mint Cheesecake Filling
We tried, tried, tried to make this work with our liquid cheesecake—one of our mother recipes and one of my favorite things to eat and cook with—but the finished pie just wasn’t right. So we came up with this work-around. This filling is very deep in flavor and sweetness, only meant to be layered in a gooey brownie pie. Do not attempt to snack on it or use it in another recipe.
Recipe information
Yield
Makes enough for 1 grasshopper pie
Ingredients
Preparation
Step 1
Combine the white chocolate and oil in a microwave-safe dish and gently melt the mixture on low for 30 to 50 seconds. Use a heatproof spatula to stir the chocolate and oil together, working until the mixture is glossy and smooth.
Step 2
Combine the cream cheese and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and stir together on medium-low speed for 2 to 3 minutes to blend. Scrape down the sides of the bowl.
Step 3
On low speed, slowly stream in the white chocolate mixture. Mix for 1 to 2 minutes, until it is fully incorporated into the cream cheese. Scrape down the sides of the bowl.
Step 4
Add the peppermint extract, salt, and food coloring and paddle the mixture for 1 to 2 minutes, or just until it is smooth and leprechaun green. (You may need to scrape the bowl down once midmixing.) No point in making ahead—you don’t have any use for it otherwise and it will make it trickier to swirl in later.
