Minty Mini Cheesecake Bites recipe

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Ingredients

1 (10 ounce) package chocolate-covered mint cookies (such as Girl Scout Thin Mints®), finely crushed
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
¾ cup milk
4 eggs, at room temperature
1 cup sour cream
¼ cup all-purpose flour
1 tablespoon vanilla extract

Nutrition Info

139.2 calories
carbohydrate: 11.4 g
cholesterol: 38.4 mg
fat: 9.4 g
fiber: 0.2 g
protein: 2.5 g
saturatedFat: 5.6 g
servingSize: -
sodium: 85.6 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.

  2. Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.

  3. Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract, mix until smooth. Fill each muffin cup half-full with batter.

  4. Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.

Recipe Yield

48 cheesecake bites

Recipe Note

Mini cheesecake bites with a minty crust. The mint and the pure cheesecake complement each other perfectly.

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