Are you a mint fan like me? I’ve realized you that you either are or are not. I’ve always loved anything mint, and it’s just about this time of year when I start craving my favorite Girl Scout Cookies – Thin Mints!! Yes! These are my favorite. They have just the right amount of peppermint and the most delicious crumbly inside that always leave me with grabbing another…and another. They seem so innocent 🙂
My husband is not really a mint person, so I’m always looking for another to enjoy my mint satisfaction with. I found this recipe for these cute little mini cheesecakes that seemed perfect for an individualized portion, covid friendly, and a birthday party dessert for my sweet friend whom enjoys anything mint as much as I do. With St. Patrick’s day coming up, I may just have to make them again.
Creamy mint and milk chocolate, how can I resist?
- For the crust:
- non-stick baking spray
- 1¼ c. Oreo cookie crumbs (approx 16 cookies)
- 3 T. butter, melted
- For the filling:
- 2 (8 oz.) boxes of cream cheese
- ¼ + 2 T. sugar
- 1 egg
- 1 t. mint extract
- 1-2 drops of mint food coloring (depending on how green you desire)
- 1¼ c. (1/2 milk + ½ semi sweet) chocolate chips
- 15 Andes mints, coarsely chopped
- Preheat oven to 325 degrees and spray mini cheesecake pan with non-stick baking spray.
- Using a food processor, pulse Oreo cookies until fine crumbs. Combine with butter. Divide the mixture evenly into mini cheesecake pans. Press down gently with a spoon.
- In a stand mixer, blend cream cheese and ¼ cup plus 2 T. sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the Oreo crumbs; dividing evenly.
- Bake for 20 minutes. Turn the oven off, prop the door open and allow the cheesecakes to cool down for about 5-10 minutes then remove from the oven.
- Cover with foil. Chill for several hours or overnight before removing from pan.
- Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
- Store in refrigerator for up to 5 days.
Hi Molly,
This recipe sounds delicious & our family loves anything chocolate mint! I have a question on “mini cheesecake pans”. What size are they? Could I make this in a regular cheesecake springform pan? I also have a large muffin pan. Would that work?
Thank you! I make many of your recipes!
Barb
Hi Barbara!
It’s fun to share in the delight of mint chocolate together! The mini cheesecake pan that I use is 2″ diameter x 1″ deep. I would only suggest the mini cheesecake pan. It’s different than a muffin size. However, I’m guessing this would likely work for a regular cheesecake size in springform pan, but I have yet to try it. I hope this helps, and I hope you love them!
Thanks, Molly