Rating: 3.5 stars 3.6
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Mini cheesecake bites with a minty crust. The mint and the pure cheesecake complement each other perfectly.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
48
Yield:
48 cheesecake bites
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.

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  • Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.

  • 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.

  • 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.

Nutrition Facts

139 calories; protein 2.5g; carbohydrates 11.4g; fat 9.4g; cholesterol 38.4mg; sodium 85.6mg. Full Nutrition
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