Thin Mints in Mint Chocolate Cheesecakes with Girl Scouts! Put those leftover/extra or purchased (this weekend) cookies to great use!
AIMEE FORTNEY'S INDIVIDUAL MINT CHOCOLATE CHEESECAKES
Joining me in the kitchen today are two very special Girl Scouts, Mary Clark Schmidt and Emerson Schmidt!
Line a muffin pan with paper cupcake liners and place a Thin Mint at the bottom of each one. Melt chocolate chips in microwave. Remove from microwave, stir to blend the chocolate, then add 1/2 teaspoon of peppermint extract to the chocolate. Set aside to cool. Beat cream cheese and sugar together until well incorporated. Add eggs and vanilla, beating until combined.
When the chocolate is cooled, using a spatula, pour all of the chocolate into the cheesecake filling. Whisk or stir all together, until the mint chocolate mixture is incorporated. Now, using an ice cream scoop or by pouring, add the cream cheese mixture to the cupcake liners. Pour boiling water into an oven safe dish (a 9x13 casserole dish works well) and place on the bottom rack of your oven. Place muffin tin in the oven, and bake at 350 for 20 minutes. The cheesecakes will "sink" in the middle when it cools; just add the whipped cream there, and garnish with "shaved" Thin Mints and/or chocolate ganache.
The key to always smooth, non-lumpy cheesecakes is to use room temperature ingredients. Cold eggs and cold cream cheese will create lumps.
*You may change the flavor up by using other cookies. For instance, you could use a Samoa, and in place of peppermint extract, add coconut extract. You could use shortbread cookies or lemon cookies, then just substitute almond extract or even orange extract; then for the lemon cookies, use lemon extract.
AIMEE FORTNEY'S CHOCOLATE WHIPPED CREAM
Sift powdered sugar and cocoa together and set aside. Beat heavy whipping cream, then slowly add the powdered sugar and cocoa, until soft peaks form. Spoon on top of the mini cheesecakes. Store any leftovers in an air-tight container. (Leftovers are delicious in coffee!)
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