"Thin Mint" Mini Cheesecakes

"Thin Mint" Mini Cheesecakes

One of my co-workers brought thin mints into the office this week and they reminded me of this yummy treat. Then when I gave Andrew a choice between tiramisu and mini cheesecakes.... Cheesecakes it is. 

Ingredients

1 box Thin Mints (or Keebler Grasshoppers)

2 tbl butter (melted)

2 8oz packages of cream cheese (softened)

1/2c powdered suger

2 eggs (room temp)

1tsp peppermint extract

1tsp vanilla

Whipped cream for garnish

The Steps

Preheat oven to 325

Line muffin tin with cupcake papers.

Pulse cookies in food processor until ground.

Mix half of the ground cookies with melted butter.

Press about a tablespoon of cookie mixture into the bottom of each liner. 

Cool for at least 15min.

Beat together cream cheese and powdered sugar until smooth.

With mixer on medium at eggs one at a time until combined.

Mix in the mint and the vanilla extracts then combine thoroughly.

Mix in the rest of the cookie crumbs (leave a little for garnish if you want).

Spoon batter into the muffin cups. 

Bake for 25-28 min or until set.

Remove and cool completely.  Then refrigerate for several hours or until thoroughly chilled.

Serve topped with whipped cream and cookies crumbs.

Makes 12 mini cheesecakes.

Recipe inspired by "Sticky*Gooey*Creamy*Chewy."

Notes

*When you don't have a box of thin mints stored in the freezer, a box of Grasshoppers from Keebler do the trick.  I think they taste the same.

*No food processor? No problem! Use a plastic bag and a hard kitchen tool (meat malet, rolling pin of bottom of a pot.

*Original recipe calls for mini chocolate chips.  I felt the cookies were enough for me but I could be missing out.

*If you want to eat them sooner stick them in the freezer!