Name: Minty Mini Cheesecake Bites recipe
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

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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

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
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.
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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