This time of year it seems all think “MINT” are popular.
Well here is a fun cheesecake that will go perfectly this St. Patrick’s Day!
The crust is made of chocolate cookie crumbs.
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. If you are not able to locate the two part heart pan. Alternatively you could bake this in a sheet pan and cut hearts out with a cookie cutter.
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, I knew they would rise up and I wanted the shape to remain a heart without it spilling over the top edge.
It ended up being the perfect combination of chocolate and minty goodness.
They really were so pretty.
I even had a fun idea to drizzle hot fudge sauce over the tops before serving, oh so delicious!!!
Mini Mint Cheesecake Printable Recipe
Crust
1 cup chocolate cookie crumbs mixed with 4 tablespoons melted butter
Mint Cheesecake
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’ve also made a fun and easy St. Patrick’s Day Cake
and...Green Velvet Cupcakes
Mint Cut Out Cookies with Dark Chocolate Icing
Chocolate Chip Mint Leprechaun Cookies
Gisaco says
February 27, 2012 at 1:10 pmTell me more about your cute pan! Where did you get it
Diane says
February 27, 2012 at 8:17 pmmy mom gave me the pan, I’m not sure if it’s still available here is a link to it on amazon http://www.amazon.com/Chicago-Metallic-Gourmetware-Serve-Sweetheart/dp/B000EH4TX8/ref=pd_sxp_f_pt
but it’s nit in stock. I have seen them in round ad square, hope you find one.
gisaco says
February 28, 2012 at 5:50 amThanks! Will keep an eye out for something like it! I love the small size. I have the Wilton set, but those are really too big.
Orange Latte says
March 16, 2012 at 5:53 pmSuper cute cake!!! I love your heart pan. Bookmark for this weekend. ~^^~
Kathy says
March 15, 2013 at 2:21 pmI wonder if you could bake these in an 8 x 8 square or 9 x 13 rectangular pan and then just
use a small heart cookie cutter to cut the shapes out?
Diane says
March 15, 2013 at 2:37 pmI’m sure you could, if you do let me know how they go.
Michelle @ The Gathering of Friends says
March 14, 2014 at 3:52 pmThe mini cheesecakes are so pretty! They look incredible with the chocolate drizzled on them. I just had to include this recipe in my blog post for today “20 Amazing Desserts for St. Patrick’s Day” Here is the link, I hope you can visit and see your fun recipe! http://returntothetable.net/recipes/20-amazing-desserts-for-st-patricks-day/
Roxyfayce says
March 16, 2014 at 11:06 pmThis recipe I’m making for my cousin’s birthday, it fits well since it’s also St. Patrick’s day. They test batch I did came out amazing! I wasn’t able to find creme de menthe, so I substituted mint extract, and food coloring, which worked out very well.
Roxyfayce says
March 16, 2014 at 11:08 pmThe*
Elissa says
February 15, 2015 at 1:01 pmThe recipe is really cute and plan to make it for my babies minus a leaf for St. Patricks Day. Thanks hun for posting this and other lovely recipes!
Tara says
March 14, 2016 at 12:55 pmDo these freeze well?
Diane says
March 15, 2016 at 10:05 pmI haven’t frozen them, desserts don’t last long here. But I’m sure they would freeze and thaw well, just as any cheesecake.