Minty Mini Cheesecake Bites

8 ingredients
4 steps

Ingredients

  • 1 (10 ounce) package chocolate-covered mint cookies (such as Girl Scout Thin Mints(R)), finely crushed
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs, at room temperature
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 tablespoon vanilla extract

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  2. 2
    Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
  3. 3
    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.
  4. 4
    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.

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