Did you order too many Girl Scout Cookies?
Are the Girl Scouts still selling cookies and you just don’t have the heart to say no?
Whatever your current state of Girl Scout Cookie Overload, I hope you have some extra Thin Mints in order to make some individual Thin Mint Cheesecakes.
NOTE: this version when I made it was a bit too “minty” (almost in a tooth-paste way). I have made the changes in the recipe below, but if you choose to add any extract to it; be sure to use peppermint, not mint extract! Part of me wants to tell you to just totally bag this recipe for the cheesecake and just use the one I used on Mini Oreo Cheesecakes – but I feel that this has potential; even if this recipe was a recent fail in my kitchen…
- 18 thin mint cookies, Girl Scout variety
- 16 ounces cream cheese, at room temperature
- ½ cup plain Greek yogurt
- crushed thin mint cookies (however many are left in the box)
- ¼ cup sugar
- pinch of salt
- ¼ teaspoon pure peppermint extract (optional)
- 2 large eggs, at room temperature
- Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 cookie in the bottom of each of 18 lined cups.
- In the bowl of a stand mixer, beat the cream cheese and yogurt at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and a pinch of salt and beat until combined. Beat in peppermint extract if using.
- Beat in one egg at a time, scraping down the sides of the bowl as needed.
- Spoon batter evenly among the 18 lined cups, filling each almost to the top (use an ice cream scoop to keep each cheesecake a uniform size). With the back of a spoon, smooth out the top of each filled cup.
- Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or up to overnight, before serving.
AND if you aren’t into mint… go for my Individual Oreo Cheesecakes…
And I leave you with this, Today’s Question of the Day… What was your last flop in the kitchen?