Ingredients

Thin Mint Cheesecake Bites

  • 2 cups cream cheese, softened at room temperature
  • 1/2 (8-ounce) can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 drops green food coloring
  • 12 Thin Mint cookies

Ganache Decoration

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 6 Thin Mints, crushed

Steps

Thin Mint Cheesecake Bites

  1. Prepare a mini muffin tin with cupcake liners. Place a Thin Mint on the bottom and set aside.
  2. In a large bowl, beat the cream cheese with a hand mixer until completely smooth, about one minute. Scrape down the sides of the bowl.
  3. Add sweetened condensed milk, vanilla, peppermint, and green food coloring, and beat on medium-high speed until incorporated and smooth, about one minute. Pour into muffin tins. Set in fridge to firm for up to 4 hours.
  4. Once set, remove mini cheesecakes from the pan.
  5. Drizzle with chocolate ganache and top with broken Thin Mint pieces. Cheesecakes will keep up to 5 days refrigerated.

Ganache Decoration

  1. In a small saucepan, heat heavy cream to a near boil.
  2. Place chocolate in a medium bowl and pour hot cream over it.
  3. Whisk to combine until smooth.