Ingredients for Mini Grasshopper Cheesecakes
- Chocolate And Mint Cookies
- 8 ounces Cream Cheese, softened
- Granulated Sugar
- 2 tablespoons Unsweetened Cocoa Powder
- All Purpose Flour
- Eggs
- Mint Extract
- Sour Cream
- Green Food Coloring (to desired intensity)
- 1 teaspoon Vanilla Extract
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How to Make Mini Grasshopper Cheesecakes
- Preheat oven to 350°F (175°C).
- Crush 12 thin mint cookies into fine crumbs. Combine with 3 tablespoons melted butter and press firmly into the bottoms of 18-24 foil cupcake liners.
- In a large bowl, beat 8 ounces cream cheese until smooth. Gradually add 1/2 cup powdered sugar, beating until combined.
- Add 1 teaspoon vanilla extract and 1/4 cup heavy cream. Beat until light and fluffy.
- In a separate bowl, whisk together 2 tablespoons unsweetened cocoa powder, 1/4 cup milk and green food coloring until smooth and a vibrant green color is achieved.
- Gently fold the cocoa mixture into the cream cheese mixture until just combined.
- Spoon the filling evenly into the prepared crusts.
- Bake for 12-15 minutes, or until the edges are set and the center is just slightly jiggly.
- Let cool completely before serving. Refrigerate for at least 2 hours for optimal flavor and texture.
- Garnish with additional crushed thin mint cookies or chocolate shavings, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
41g
Carbs
6g
