Cook: Thin Mint Mini Cheesecakes
It’s officially Girl Scout Cookie season. There are lots of things that you can do with Girl Scout Cookies… you can bake with them, make up different recipes to add them to, freeze them and eat them as snacks, crush them and put them on top of ice cream, or accidentally eat a whole box in one sitting.
Whatever you love to do with your Girl Scout Cookies, don’t forget to try this recipe. You will not regret it.
Makes 12 cupcake sized cheesecakes or a full pan of mini cheesecakes (depends on what sized pan you use)
Crust Ingredients:
1 cup or 1 pack of Thin Mints (you can probably use any Girl Scout cookie you like, I prefer Thin Mints)
3 tbsp of butter
You won’t need any additional sugar since the cookies are packed with sugar
Filling Ingredients:
12 oz cream cheese
1/4 cup sugar
2 tbsp flour
1/2 cup sour cream
1.5 tsp of mint extract
2 eggs
Toppings:
Fresh fruit or a sprig of mint (both are optional)
Directions:
Preheat oven to 325°F. Add liners to a cupcake or mini cupcake pan.
Crush the Thin Mints in a plastic bag with a rolling pin until they are fine crumbs. Mix the Thin Mint crumbs in a small pot with melted butter. Spoon out a spoonful of crust into the liners and press down for a flat crust bottom.
Pop the crusts in the oven for 4-5 minutes and then pull them out and let cool while you make the filling.
Reduce oven to 300°F. Mix the cream cheese, sugar, and flour until combined in a large bowl. Mix on low speed, high speed can cause air to get in which gives you cracked batter.
Add in sour cream and mint extract. Keep beating on low speed until the mixture is nice and smooth.
Add in eggs one at a time and beat slowly while scraping down the sides of the bowl.
Scoop the filling into the cups until they are full.
Bake for 15 minutes and turn off the oven. Keep the door closed and leave them in for 10 minutes.
Open the door and then let them cool for 20 minutes.
Put them in the refrigerator and keep cool until you are ready to serve.
Top with fresh fruit or a sprig of mint!