press the crust into the bottom of pan. I used a pan that has a two part construction, there are discs to push to get the baked item out, you could press the crumbs into cupcake liners and bake them in a cupcake pan also.
I used a mixture of cream cheese and fat free yogurt to make this recipe. Be sure cream cheese and eggs are at room temperature, they mix better and room temperature eggs help your baked item not to become dry.
This will make them minty and green!
I didn’t over fill the pan.
It ended up being the perfect combination of chocolate and mint goodness.
Mini Mint Cheesecake Printable Recipe
1 cup chocolate cookie crumbs mixed with 4 tablespoons melted butter
1 package 1/3 less fat cream cheese (room temp)
1/2 cup fat free yogurt ( I use Fage yogurt)
2 eggs (room temp)
1/2 cup sugar
2 Tablespoons flour
1 teaspoon vanilla
4 Tablespoons Creme de Menthe
Preheat oven 325
Place cookie crumb mixture in bottom of pan, press firmly.
Beat cream cheese with yogurt. Add in sugar and flour mix until well blended. Add one egg at a time, beating just until incorporated. Stir in vanilla and Creme de Menthe by hand.
The mini cheesecakes baked for about 20 minutes. They began to crack a bit, but I think it was due to them being individual, they were not dry. The batter made 12 mini cheesecakes and one 4 in cheesecake.
I used this same pan when I baked the Super Thick Heart Cookies click for more info on the pan.
For 20 more St. Patrick’s Ideas click here