Can you handle one more Girl Scout cookie recipe? I hope so, because I have one more to share – and it’s a good one, too. The other day I told you about what a sucker I am for cute little Girl Scouts. After buying ten boxes of cookies from my little niece Sammie, I thought I was safe. Well, this morning Mr. SGCC and I were outside starting our spring planting and who do you think showed up. More adorable Girl Scouts, that’s who. And they were toting a big old wagon loaded with cookies – lots and lots of cookies. As they tugged and pushed that wagon up my driveway, their angelic little faces beamed and hope sprung eternal in their eyes. I froze in my tracks. I needed more Girl Scout cookies like I needed a hole in the head. Mr. SGCC was no help either. He just stood there, mute, with that “deer in the headlights” look on his face. Oh, yes he did. My own, personal Perry Mason, who weaves words for a living, was speechless. So, I did the only thing I could do under the circumstances. I bought two boxes of Thin Mints.
And, then I took them inside and made cheesecake. Sigh…
Since I already had some cream cheese in the fridge left over from my Tagalong Crescents, it seemed like the logical thing to do.
Instead of one big cheesecake that nobody would probably eat except me, I decided to make mini-cheesecakes so that I could at least give some away. Unfortunately, I hadn’t expected them to turn out so great. After I tasted one, giving them away didn’t seem like such a hot idea.
These tasty little morsels are super easy to put together and they take hardly any time at all. The Thin Mints are used to make a crumbly, chocolate cookie crust and are also added to the cheesecake batter, along with cream cheese, eggs, sugar and chocolate chips. The cheesecakes are then baked in muffin tins, making them the perfect little portion-controlled snack. Unless of course, you live with a teenager who is always watching her figure and a man who doesn’t eat sweets. In that case, the entire burden of eating them will fall upon you. I know, it’s a heavy cross I bear, but I do my best to get by.
Everyone knows that chocolate and mint go together like PB&J. Swirling them into a dainty, luscious little cheesecake is pure fabulosity!
So go out and make some little Girl Scout’s day. Buy some Thin Mints and make these mini-cheesecakes. The kids will love them, and you will too!
Thin Mint Mini-Cheesecakes
1 box Girl Scout Thin Mint cookies
2 tablespoons butter, melted
2 8-ounce packages cream cheese, softened
½ cup powdered sugar
2 large eggs, at room temperature
1 teaspoon pure peppermint extract
1 teaspoon vanilla
1 cup mini chocolate chips
Whipped Cream for garnishing
Heat oven to 325 degrees. Line a muffin tin with paper liners.
Pulse cookies in food processor until coarsely ground. In the alternative you can place cookies in a zip lock bag and crush them by hand using a meat mallet, rolling pin or the bottom of a small pot.
Mix half of the crushed cookies with the melted butter. Press approximately one teaspoon of the crumb mixture into the bottom of each cup with the back of the spoon. Chill for about 30 minutes.
Beat cream cheese and powdered sugar together in large bowl until smooth. With the mixer on medium, add eggs, one at a time until all is combined. Mix in the mint and vanilla extracts and beat for another minute. Stir in the rest of the cookie crumbs, reserving a few tablespoons for garnishing, and the chocolate chips.
Pour the batter into the prepared muffin cups. Bake for 25-28 minutes or until set. Remove and cool completely on a wire cooling rack. Refrigerate for several hours until thoroughly chilled.
Serve topped with a dollop of whipped cream and reserved cookie crumbs.
Makes 12 mini-cheesecakes.