Mini Grasshopper Cheesecakes
These Mini Grasshopper Cheesecakes are a quick and easy dessert. All you need is a few ingredients, muffin tins, and a package of Oreo cookies!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
In the bowl of a standing mixer or with a handheld mixer, beat cream cheese until fluffy. Add sugar and mint extract and beat well. Add eggs one at a time, beating well after each addition. Crush half the package of Oreos and gently fold them into the cheesecake mixture. I like to also add a little green food coloring.
Place a whole oreo cookie in each cupcake cup. Scoop cheesecake mixture over cookies.
Bake for 15 to 20 minutes, or until a toothpick in the center comes out clean. Refrigerate at least an hour before serving.
After mini cheesecakes have cooled, top with crushed oreo and chocolate hearts(see below).
Melt 1/2 c. semi-sweet chocolate chips and spoon into a plastic baggie. Cut a small hole in one corner, then pipe out heart shapes onto wax paper. Refrigerate til hardened, then lift off wax paper carefully.
Calories: 231kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 133mg | Potassium: 118mg | Fiber: 1g | Sugar: 13g | Vitamin A: 552IU | Calcium: 47mg | Iron: 1mg