THE BEST MINI MINT CHEESECAKE

This recipe has been around for a looong time -nearly as long as I have! The reason? They're easy, they're simple, they're reliable and they're "D" good. I used foil cupcake liners to eliminate the sticking problem. The lemon zest and juice amounts are right on perfect. I made a raspberry coulis of fresh raspberries and Splenda, and accented with a few extra fresh berries and mint. Impressive and elegant if I must say so myself, especially for something so doggone simple.


The Best Mini Mint Cheesecake

Cook time:  30 mins Total time:  30 mins

INGREDIENTS
For the Oreo Crust:
1½ cups Oreo crumbs (from about 15 Oreos)
¼ cup unsalted butter-melted
For the cheesecake filling:
2 (8oz) packages cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon mint extract
¼ cup heavy whipping cream
5-6 drops green food color
For the chocolate:
½ cup chocolate chips (any desired topping)

INSTRUCTIONS
Crust:
  1. Preheat oven to 350 F degrees.
  2. Line a regular sized cupcake pan with 12 liners, set aside.
  3. Visit The Best Mini Mint Cheesecake @ yummiestfood.com for all the recipes

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