Thin Mints Mini Cheesecake Recipe is a twist on the original Nilla wafers mini cheesecakes.
This recipe mixes things up on several fronts. To begin with, instead of using Nilla wafers, I used the beloved Thin Mints (you know it is that time of year). To add a little Valentine’s Day touch, I used beautiful red raspberries inside the cheesecake filling and on top. In addition, this version has a rich, chocolate fudge topping drizzled on top and down the sides of the cheesecake. For good measure, I added a little mint extract to the fudge topping. Serve my Thin Mints Mini Cheesecake Recipe as a final course to my Two-tone Lasagna. So what is your favorite girl scout cookie recipe?
Beat the cream cheese, butter, vanilla and sugar with an electric mixer until the mixture is incorporated.
Dice up 8 raspberries and stir into the mixture.
Generously spray with non-stick cooking spray 12 regular size muffin tins.
Place a Thin Mint in the bottom of each muffin cup.
Ladle the filling mixture equally over the Thin Mints, filling the cups about 2/3 full.
Bake in a preheated 350 degree oven for 25 minutes (the center should not crack).
Cool on the stovetop for about 10 minutes, then place the tray in the refrigerator for another 30 minutes to make them easy to remove from the pan.
Run a knife around the edges, and they should pop right out.
Combine the mint extract (or substitute 1/2 teaspoon water) with the chocolate fudge topping, and place in the microwave for 30-60 seconds to reach a thin consistency.
Drizzle the chocolate fudge topping over the top and around the sides of the cheesecakes.
Place a raspberry in the center of each.
How long does it take to bake Thin Mints Mini Cheesecakes and how should they be cooled?
This prompt doesn't seem malicious.