Mini Thin Mint Cheesecake

IMG_0071It’s that time of the year again….Girl Scout Cookie season.   I’m so glad Girl Scout cookie season only comes once a year (I could down an entire box of Thin Mints by myself!). Those cute little girls, practicing their entrepreneurial skills by cleverly teasing every one who passes by one of their stands….ah, but they always get me.

Since my sis bought two boxes of Thin Mints and Valentine’s Day is fast approaching, I thought the perfect way to top off your homemade Valentine’s Day dinner date would be these mini Thin Mint cheesecakes. I cheated a little and used Oreo cookies to make the crust (I didn’t want to have to use up an entire box of Thin Mints). I also used a mini cheesecake pan, but you can always use a cupcake or muffin pan with baking liners if you don’t want to purchase a new baking pan.

#BeHealthy Tip: Swapping reduced fat cream cheese for regular and nonfat Greek yogurt for sour cream saves on the amount of fat found in typical cheesecakes. Miniature portions also reduce the number of calories drastically compared to restaurant versions (plus, don’t they look cute?).


Makes 12 mini cheesecakes

Ingredients

Crust:

18 Oreos, cream removed
1 Tbsp + 1 tsp coconut oil
¼ tsp peppermint extract

Filling:

8 oz reduced fat cream cheese (neufetszhel), room temperature
6 oz nonfat plain Greek yogurt
1 egg
¼ sugar
½ tsp peppermint extract
10 Thin Mint cookies, crushed

Whipped Cream:

1 cup heavy whipping cream
1 Tbsp sugar
¼ tsp peppermint extract

Directions

  1. Preheat oven to 350 degrees F.
  2. To make crust, place Oreo cookies in food processor and grind until fine crumbs form. Add coconut oil and peppermint extract and grind until the crumbs come together.
  3. In a mini cheesecake pan (with bottoms inserted) place about 1 Tbsp of crumb mixture in each circle. Pat down with the back of a wooden spoon.
  4. To make filling, add cream cheese and yogurt in a stand up mixer with paddle attached and mix on medium speed until just combined, scraping down the sides. Add egg, sugar and peppermint extract and mix on medium speed until mixed (chunks are okay).
  5. Remove bowl from stand and fold in Thin Mint crumbs until just combined.
  6. Using a small ice cream scoop, spoon about 1-2 Tbsp of the filling into each compartment.
  7. Place in oven and bake for 18 minutes, or until the centers have a slight jiggle.
  8. Cool for 30 minutes. Remove by inserting a knife to loosen up the edges, and pop each cheesecake out of the pan by inserting a wooden spoon beneath the hole of the pan. Cool completely and store in the refrigerator overnight.
  9. For whipped topping, place cream in a stand up mixer and set speed to 2 for 1 minute. Increase speed to 4 (or medium) and whip until soft peaks form. Add the sugar and whip until stiff peaks form. Store in refrigerator until ready to use.

Serving suggestion: Add whipped cream on top when ready to serve and place a half of a Thin Mint as a gar

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