How to grow 7 mint cheesecakes from scratchmint cheesecakes
This recipe outlines how to make delicious mint cheesecakes from scratch. It yields 7 individual cheesecakes, perfect for a refreshing dessert.
Equipment
- Oven
- Mixing bowls
- Cupcake liners or individual cheesecake pans
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 1/4 cup melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp peppermint extract
- few drops green food coloring (optional, for color)
Instructions
Crust
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottoms of 7 cupcake liners or individual cheesecake pans.
Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until creamy. Stir in peppermint extract and green food coloring if desired. Pour the cheesecake mixture over the crusts.
Baking
- Bake for 20-25 minutes, or until the centers are set. Let cool completely, then refrigerate for at least 4 hours before serving.
Notes
For an extra touch, top with whipped cream and a mini mint chocolate. These cheesecakes are best served chilled.