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Two Bite Minty Cheesecakes

Two Bite Minty Cheesecakes

These Two Bite Minty Cheesecakes offer a refreshing burst of peppermint with a velvety texture, balancing indulgence with lightness. Perfectly portioned for mindful enjoyment.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 mini cheesecakes servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 cup Chocolate Sandwich Cookies (crushed)
  • 2 tablespoons Unsalted Grass-fed Butter (melted)
  • 8 ounces Full-fat Cream Cheese (softened)
  • 1/4 cup Greek Yogurt (plain)
  • 1/3 cup Organic Honey or Maple Syrup
  • 1 Large Pasture-raised Egg
  • 1/2 teaspoon Pure Peppermint Extract
  • 2 drops Natural Green Food Coloring (optional)
  • 1/4 cup Dark Chocolate Chips
  • Fresh Mint Leaves (for garnish)

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and line your mini muffin tin with paper liners.
  2. Combine the crushed chocolate cookies and melted butter in a small bowl. Press approximately one teaspoon into the bottom of each liner to create a firm base.
  3. Bake the crusts for 5 minutes and let cool.
  4. Beat the cream cheese in a medium bowl until silky, then mix in honey and Greek yogurt until combined.
  5. Incorporate the egg and peppermint extract, mixing on low speed until uniform. Avoid over-beating.
  6. Divide the mixture among the crusts, filling each about three-quarters full.
  7. Bake for 15 to 18 minutes until the edges look set but the centers jiggle slightly.
  8. Cool completely at room temperature, then refrigerate for at least two hours.
  9. Top with dark chocolate chips or fresh mint leaves before serving.

Notes

Always use room temperature ingredients for the best texture. Chill cheesecakes slowly to prevent cracking.