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Mini Thin Mint Cheesecakes

Ingredients

Thin Mint Crust

  • 1 sleeve Thin Mint Cookies
  • 1/4 cup unsalted butter melted
  • 1 tsp. salt

Mint Cheesecake

  • 16 oz. cream cheese room temp
  • 1/3 cup sugar
  • 1 egg room temp
  • 1 1/2 tsp. peppermint extract
  • 1 tsp. green food coloring if desired
  • 1 sleeve Thin Mint Cookies crushed

Mint Chocolate Ganache

  • 1 cup mint chocolate chips
  • 3/4 cup heavy cream
  • 1 sleeve Thin Mint Cookies for topping

Instructions

For the Crust

  1. Preheat oven to 325 degrees. Lightly grease the inside of a mini cheesecake pan.

  2. In a food processor, grind the Thin Mint Cookies until they are fine crumbles. Add in the salt and melted butter and pulse until well-combined.

  3. Lightly press about 1 tbsp. of the crumb mixture into each of the wells. Place the pan in the oven and bake for 10-15 minutes. Set aside and let cool.

  4. Fill a large 9x13 pan with 1/2 inch of water and place it in the bottom shelf of your oven. The moisture helps the cheesecakes cook evenly.

Mint Cheesecake

  1. In the bowl of a stand mixer, beat the cream cheese together until smooth. Slowly add in the sugar, scraping the sides of the bowl regularly to make sure they're well combined. Add the egg followed by the extract and food coloring.

  2. Mix the ingredients well making sure all clumps of cream cheese have been well-combined.

  3. Remove the bowl from the mixer and fold in the cookie pieces with a rubber spatula.

  4. Scoop the mixture into the cheesecake pan, filling each well about 3/4 of the way full.

  5. Place the pan in the oven and bake for about 20 minutes, or until the cheesecakes have fully set in the middle. Once finished, turn the oven off and crack slightly, letting the cheesecakes come slowly to room temperature.

  6. Once cooled, place in the refrigerator for 3-4 hours or overnight.

Mint Chocolate Ganache

  1. To make the ganache, place the chocolate chips in a bowl and set aside.

  2. Heat the heavy cream in a small saucepan until steaming - be careful not to boil it! Pour the cream over the chocolate chips and cover with a small lid. Let sit for 5 minutes.

  3. Whisk the chocolate and heavy cream until smooth. Let sit for 20-30 minutes, or until thick enough to pipe on top of the cheesecakes.

  4. Pipe the ganache on top of the cheesecakes and sprinkle with extra crushed Thin Mints for decorations. Serve them up and enjoy!