This recipe has been around for a looong time -nearly as long as I have! The reason? They're easy, they're simple, they're reliable and they're "D" good. I used foil cupcake liners to eliminate the sticking problem. The lemon zest and juice amounts are right on perfect. I made a raspberry coulis of fresh raspberries and Splenda, and accented with a few extra fresh berries and mint. Impressive and elegant if I must say so myself, especially for something so doggone simple.
The Best Mini Mint Cheesecake
Cook time: 30 mins Total time: 30 mins
For the Oreo Crust:
1½ cups Oreo crumbs (from about 15 Oreos)
¼ cup unsalted butter-melted
For the cheesecake filling:
2 (8oz) packages cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon mint extract
¼ cup heavy whipping cream
5-6 drops green food color
For the chocolate:
½ cup chocolate chips (any desired topping)
Preheat oven to 350 F degrees.
Line a regular sized cupcake pan with 12 liners, set aside.