These chocolaty Cheesecake Cups are rich, creamy, and loaded with crumbled Thin Mint Cookies.
Course Dessert
Cuisine American
Keyword cheesecake bites, individual cheesecakes, mini cheesecakes
Prep Time 15 minutesminutes
Cook Time 28 minutesminutes
Cooling Time 15 minutesminutes
Total Time 58 minutesminutes
Servings 24cups
Ingredients
13Thin Mint Cookiesground in food processor or blender (you can also use the mint Oreos)
2tablespoonsmelted butter
8ozsoftened cream cheese
1/2cupsugar
1egg
2 1/2tablespoonsbuttermilk
5Thin Mint Cookies coarsely crumbled
1/4cupchocolate chips
2-3tablespoonsheavy cream
3-5Thin Mint Cookiescrumbled (for top of cups)
Instructions
Preheat oven to 300 degrees F. Combine ground cookies and butter in a medium bowl. Drop about 1 Tablespoon of cookie mixture into 24 mini cupcake tins that has been sprayed with cooking spray. (If you have mini cupcake paper wrappers I'd use them, it was difficult to remove my cheesecake cups from the tin itself). Press crust into cups with back of a spoon.
In an electric or stand mixer cream the cream cheese and sugar until well combined. Add egg and buttermilk until well combined as well. Stir in crumbled cookies. Pour cheesecake mixture into cupcake tins filled almost to the very top. Bake for 25-28 minutes or until cooked through. Remove and cool for 15 minutes. Melt chocolate chips in microwave until melted and smooth. Stir in heavy cream until smooth and shiny. Spoon about 1 Tablespoon over each cheesecake cup and sprinkle with additional crumbled cookies.