Mini Grasshopper Cheesecakes

Total Time
1hr
Prep 40 mins
Cook 20 mins

A thin mint cookie for a base and a yummy green filling..perfect for St Patricks day or anytime. A big hit with kids too. My own creation. You will need 18-24 foil cupcake liners for these.

Ingredients Nutrition

Directions

  1. Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
  2. Preheat oven to 325°F.
  3. Beat cream cheese, sugar, cocoa powder, and flour together well.
  4. Add eggs, one at a time, beating well after each.
  5. Stir in sour cream and extract.
  6. Fill tins and bake 20-25 minutes.
  7. Filling will still appear soft but won't jiggle when cooked.
  8. Cool in tins 5-10 minutes.
  9. Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
  10. Chill well before serving.
  11. TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).

Reviews

(9)
Most Helpful

Perfect recipe for St. Patty's Day! My co-workers and family fell in love with this recipe;) so creative, thank you!!!

katie1980 March 15, 2012

These are AMAZING!!! I followed this recipe and made a dozen mini cheesecakes. Did exactly what the recipe says. The result was incredible. Will definitely be making these again and again.

SharonChen February 14, 2015

These were off somehow. I used top ingredients so I am not sure why they didn't taste better. Made for an office event and they did not get ate and ended up thrown away. Won't make again.

jlhorn April 07, 2013

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