Minty Mini Cheesecake Bites

Minty Mini Cheesecake Bites
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    48 People
  • VIEWS
    10

Indulge in the refreshing allure of Minty Mini Cheesecake Bites! These delightful treats feature a crisp, chocolate-mint cookie crust embracing a creamy, classic cheesecake filling. The cool mint perfectly complements the rich cheesecake, creating an irresistible balance of flavors in every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    38 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    6 g
  • Sodium
    86 mg
  • Sugar
    8 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners. (5 minutes)

02

Step
10 mins

Distribute a generous teaspoon of crushed chocolate-mint cookies evenly into each lined muffin cup, pressing gently to form a compact crust. (10 minutes)

03

Step
15 mins

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until light and perfectly smooth. Gradually blend in the milk until fully incorporated. Add the eggs one at a time, ensuring each is well-mixed before adding the next. Stir in the sour cream, all-purpose flour, and vanilla extract, mixing until the batter is smooth and without lumps. (15 minutes)

04

Step
5 mins

Carefully fill each muffin cup approximately half-full with the cheesecake batter. (5 minutes)

05

Step
30 mins

Bake in the preheated oven until the center of a cheesecake no longer jiggles when lightly touched, about 25 to 35 minutes. (30 minutes)

06

Step
2 hrs

Once baked, turn off the oven and let the cheesecakes cool inside for 1 hour. Then, transfer the muffin tin to a wire rack to cool completely for another 1 to 2 hours before serving. (120 minutes)

For a more intense mint flavor, consider adding a few drops of peppermint extract to the cheesecake batter.
Ensure the cream cheese is fully softened to avoid lumps in the final cheesecake filling.
Gently tap the muffin tin on the counter before baking to release any trapped air bubbles.
The cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.

Giuseppe Hirthe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (3)
  • Dayna Goodwin

    I added a layer of melted chocolate on top and it was divine!

  • Reyna Kohler

    These were a huge hit at my party! Everyone loved the minty twist on classic cheesecake.

  • Kamille Kling

    Super easy to make and absolutely delicious. Will definitely make these again!

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