Tuesday, January 19, 2010

Cookie Recipe of the Day: Thin Mint Mini Cheesecakes

Winning Recipe! Austin Bake-off 2009: Honorable Mention
Thin Mint Mini Cheesecakes — By Jessica, Troop 891

Girl Scout Thin Mint cookies
2 packages (8 oz each) cream cheese, softened
½ cup sugar
1 tsp vanilla extract
5 drops mint extract
Few drops of green food coloring
Ready whip

Heat oven to 325 degrees. Line 10 muffin cups with foil baking cups. Place Girl Scout Thin Mint cookie in the bottom of each cup. Beat cream cheese and sugar in large bowl until smooth. Add eggs, vanilla and mint extract; beat well. Crunch up 6 thin mint cookies and mix into batter. Evenly divide batter into prepared muffin cups. Bake 20 to 25 minutes or until set. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Just before serving garnish each mini cheesecake with ready whip and thin mint on top.

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