Mini Grasshopper Cheesecakes |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A thin mint cookie for a base and a yummy green filling..perfect for St Patricks day or anytime. A big hit with kids too. My own creation. You will need 18-24 foil cupcake liners for these. Ingredients:
18 -24 chocolate and mint cookies (such as keebler grasshoppers or girl scout thin mints) |
2 (8 ounce) packages cream cheese, softened |
1 1/4 cups granulated sugar |
1/3 cup unsweetened cocoa powder |
2 tablespoons all-purpose flour |
3 large eggs, beaten lightly |
1/2 teaspoon chocolate mint extract (or 1/4 tsp mint and 1/4 tsp chocolate extract or chocolate liqueur) |
1 cup sour cream |
3 drops green food coloring |
1 cup sour cream |
2 tablespoons granulated sugar |
1 teaspoon vanilla extract |
Directions:
1. Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
2. Preheat oven to 325°F.
3. Beat cream cheese, sugar, cocoa powder, and flour together well.
4. Add eggs, one at a time, beating well after each.
5. Stir in sour cream and extract.
6. Fill tins and bake 20-25 minutes.
7. Filling will still appear soft but won't jiggle when cooked.
8. Cool in tins 5-10 minutes.
9. Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
10. Chill well before serving.
11. TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).
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