Mini Grasshopper Cheesecakes

By carol gorman

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
• Topping
• 3 drops green food coloring
• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.

Preheat oven to 325°F.

Beat cream cheese, sugar, cocoa powder, and flour together well.

Add eggs, one at a time, beating well after each.

Stir in sour cream and extract.

Fill tins and bake 20-25 minutes.

Filling will still appear soft but won't jiggle when cooked.

Cool in tins 5-10 minutes.

Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).

Chill well before serving.

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).

Submit a Correction

Directions

Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.

Preheat oven to 325°F.

Beat cream cheese, sugar, cocoa powder, and flour together well.

Add eggs, one at a time, beating well after each.

Stir in sour cream and extract.

Fill tins and bake 20-25 minutes.

Filling will still appear soft but won't jiggle when cooked.

Cool in tins 5-10 minutes.

Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).

Chill well before serving.

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).

Submit a Correction