Serve in glasses and top with
graham cracker crumbs if desired.
Not exact matches
(this step is only required
if you want to use
graham cracker «
crumbs» for the top layer).
I used my toaster oven to toast the
graham cracker crumbs, but
if you didn't want to heat up the house, you could skip that step.
If your children are allergic to nuts, please use
graham cracker crumbs (regular or gluten free) just like when you make a regular cheesecake.
If you want more
graham crackers, I've seen people baking the cupcake batter on top of a
graham cracker crumb.
Place the biscuits (or
graham crackers if used) into the bowl of a food processor and blend until
crumbs form.
If you don't have a food processor you can place the whole
graham crackers in a resealable plastic bag and bash them with a rolling pin until they are broken into
crumbs, pour the
crumbs into a bowl and mix with the sugar and butter.
Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or
graham cracker crumbs over the top,
if you like.
For those not living in North America a good substitute for
graham cracker crumbs is crushed Digestive Biscuits although you could use any crushed butter cookie
if that is all you have on hand.
If you have a can of sweetened condensed milk, a box of
graham cracker crumbs, some baking powder and chocolate chips, pay attention.
If you don't have actual
graham cracker crumbs, you can make your own by crushing 10
graham cracker sheets with a rolling pin, or using a food processor.
(Note that
if you are using a food processor to make the
crumbs, add the sugar in the food processor and process it with the
graham crackers).
And
if you don't have any
graham cracker crumbs you can crush sheets of
graham crackers.