Why You’ll Love This Recipe
- Refreshing Flavor Combination: The blend of rich cheesecake and mint-infused chocolate crust offers a balanced and refreshing taste.
- Perfect for Gatherings: Bite-sized portions make them ideal for sharing at events or as a delightful end to a meal.
- Make-Ahead Friendly: These cheesecakes can be prepared in advance, making party planning a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate-covered mint cookies (e.g., Girl Scout Thin Mints®), finely crushed
- Cream cheese, softened
- White sugar
- Milk
- Eggs, at room temperature
- Sour cream
- All-purpose flour
- Vanilla extract
Directions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Create the Crust: Place a heaping teaspoon of finely crushed mint cookies into the bottom of each lined muffin cup, pressing down to form an even layer.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Gradually blend in the milk. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, flour, and vanilla extract, mixing until the batter is smooth and creamy.
- Assemble: Pour the cheesecake batter over the cookie crusts in each muffin cup, filling them halfway.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 35 minutes, or until the centers are set and no longer jiggle when gently shaken.
- Cool: Allow the cheesecakes to cool in the pan for 1 to 2 hours before removing them.
Servings and Timing
- Yield: Approximately 48 mini cheesecake bites
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Additional Time: 1 hour (cooling)
- Total Time: 1 hour 35 minutes
Variations
- Chocolate Drizzle: After cooling, drizzle melted dark or white chocolate over the tops for an extra touch of decadence.
- Mint Garnish: Add a small fresh mint leaf or a sprinkle of crushed mint candies on top before serving for enhanced mint flavor and visual appeal.
- Alternative Crusts: Experiment with different cookie bases, such as chocolate graham crackers or Oreo® cookie crumbs, to vary the flavor profile.
Storage/Reheating
- Refrigeration: Store the cooled cheesecakes in an airtight container in the refrigerator for up to 3 days. Be aware that the crust may soften slightly over time.
- Freezing: For longer storage, freeze the cheesecakes without any toppings. Place them on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag for up to 1 month. Thaw in the refrigerator before serving.
FAQs
How can I prevent my mini cheesecakes from cracking?
To minimize cracking, ensure all ingredients are at room temperature before mixing. Avoid overmixing the batter, as incorporating too much air can lead to cracks during baking. Additionally, allowing the cheesecakes to cool gradually can help prevent cracking.
Can I use a different type of cookie for the crust?
Yes, you can substitute the mint cookies with other varieties like chocolate graham crackers, Oreos®, or any cookie that complements the cheesecake flavor.
How do I know when the mini cheesecakes are done baking?
The cheesecakes are done when the centers are set and do not jiggle when the pan is gently shaken. This typically takes between 25 to 35 minutes, depending on your oven.
Can I add food coloring to the cheesecake batter?
Absolutely! Adding a few drops of green food coloring to the batter can enhance the visual appeal, especially for themed occasions.
What’s the best way to remove the cheesecakes from the muffin tin?
Ensure the cheesecakes have cooled completely before attempting to remove them. Gently lift each cheesecake by pulling on the edges of the cupcake liner.
Can I make these cheesecakes gluten-free?
Yes, by using gluten-free cookies for the crust and ensuring all other ingredients are gluten-free, you can adapt this recipe for a gluten-free diet.
Is it necessary to use cupcake liners?
While not mandatory, using cupcake liners makes it easier to remove the cheesecakes from the tin and serves as a convenient way to handle and serve them.
How far in advance can I prepare these mini cheesecakes?
You can prepare these cheesecakes up to two days in advance. Store them in the refrigerator and add any perishable toppings just before serving.
Can I top these cheesecakes with fresh fruit?
Yes, fresh fruits like berries make a delightful topping. Add them just before serving to maintain their freshness and texture.
What should I do if the crust becomes too soft?
To maintain a firmer crust, consider adding a small amount of melted butter to the crushed cookies before pressing them into the liners. This helps bind the crumbs together and creates a sturdier base.
Conclusion
These Minty Mini Cheesecake Bites offer a delightful combination of creamy cheesecake and refreshing mint chocolate crust, making them a perfect treat for any occasion. With their easy preparation and versatile variations, they’re sure to become a favorite in your dessert repertoire.
Print
Minty Mini Cheesecake Bites
- Total Time: 35 minutes
- Yield: 48 servings
- Diet: Vegetarian
Description
Indulge in these Minty Mini Cheesecake Bites, featuring a creamy cheesecake filling atop a mint chocolate cookie crust. These bite-sized cheesecakes are perfect for parties, holiday gatherings, or anytime you crave a refreshing and decadent dessert. Easy to make ahead and customize with fun toppings!
Ingredients
- Chocolate-covered mint cookies (e.g., Thin Mints®), finely crushed
- 16 oz cream cheese, softened
- ½ cup white sugar
- ¼ cup milk
- 2 large eggs, at room temperature
- ½ cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Crust: Add 1 heaping teaspoon of crushed mint cookies into each muffin cup, pressing firmly to create an even crust.
- Prepare the Filling: In a large bowl, beat cream cheese and sugar until smooth. Gradually mix in milk. Add eggs one at a time, beating well after each. Stir in sour cream, flour, and vanilla extract until smooth.
- Assemble: Pour cheesecake batter over the cookie crusts, filling each cup about halfway.
- Bake: Bake for 25-35 minutes, or until the centers are set and no longer jiggle.
- Cool & Serve: Let cool in the pan for 1-2 hours before removing. Chill in the refrigerator before serving.
Notes
- Cracking Prevention: Use room temperature ingredients and avoid overmixing.
- Alternative Crusts: Try Oreo® crumbs or chocolate graham crackers for a different twist.
- Toppings: Drizzle with chocolate, add whipped cream, or garnish with mint leaves for extra flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
