Description
A refreshing and minty dessert that combines creamy cheesecake with a crunchy graham cracker crust, perfect for any occasion!
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- Green food coloring (optional)
- 1 cup heavy cream
- Fresh mint leaves for garnish
Instructions
- Preheat oven: Preheat oven to 325°F (160°C). Line a muffin pan with cupcake liners.
- Make crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined. Divide crust mixture evenly among cupcake liners, pressing down firmly to form the crust.
- Prepare filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, peppermint extract, and green food coloring (if using), and mix until creamy and well combined.
- Whip cream: In a separate bowl, whip heavy cream until stiff peaks form.
- Combine filling: Gently fold whipped cream into the cream cheese mixture until smooth.
- Fill cupcakes: Spoon or pipe cheesecake mixture over the crust in cupcake liners, filling each almost to the top.
- Bake: Bake for 15-18 minutes, or until cheesecakes are set but still slightly jiggly in the center.
- Cool: Remove from oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Refrigerate: Refrigerate cheesecakes for at least 2 hours, or until firm.
- Serve: Before serving, garnish with fresh mint leaves.
Notes
- For a more intense mint flavor, increase the peppermint extract to 1/2 teaspoon.
- The green food coloring is optional and can be adjusted based on your preference.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg