Thin Mint Cheesecake Cupcakes are just as good as they look, with delicious chocolate and mint flavors, plus a light and fluffy texture.
When I first hit the “publish” button on my post last year for Cookies & Cream Cheesecake Cupcakes, I never would have guessed it would become my most popular post of all time. I probably should have guessed, though, because those cheesecake cupcakes were heaven wrapped in a cupcake liner and beyond creative. Thanks Martha. Since you guys loved that recipe so much, I figured it was about time to re-create it. A few weeks ago I posted a recipe for homemade Thin Mint cookies. Then I proceeded to order a few boxes of Girl Scout cookies to support my local scouts, despite having just made my own cookies. So this recipe was my solution to my surplus of thin mints (which is NEVER a bad thing). The inspiration comes from of course Martha Stewart’s recipe for Cookies & Cream Cheesecake Cupcakes, and this variation of that recipe over at Healthy Food for Living.
P.S. – Check out my post over at The Kitchen Generation where I talk about my decision to leave college for culinary school.
Taste: Mint & chocolate, one of the best combination of flavors in the dessert world.
Texture: The cheesecake is light and fluffy, with a slight mousse-like consistency thanks to the yogurt.
Ease: The crust couldn’t be easier, not to mention these take about half the time of a full-size cheesecake to prepare, bake, and chill.
Appearance: Anything miniature is bound to be cute.
Pros: Fun way to use Thin Mints, tasty, and easier than full-size cheesecake.
Would I make this again? Yes, but maybe with different cookie crusts and flavor profiles.
How to make Thin Mint Cheesecake Cupcakes
Yield: 18 cupcakes
Cook: 3 hours
- Preheat oven to 275°F (yes, that's the right temperature). Line standard muffin tins with paper liners. Place 1 cookie in the bottom of each of 18 lined cups.
- In the bowl of a stand mixer, (or in large bowl with a hand-held mixer), beat the cream cheese, yogurt, and melted chocolate at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and a pinch of salt and beat until combined. Beat in peppermint extract.
- Beat in one egg at a time, scraping down the sides of the bowl as needed.
- Spoon batter evenly among the 18 lined cups, filling each almost to the top (I like to use an ice cream scoop to keep each cheesecake a uniform size). With the back of a spoon, smooth out the top of each filled cup.
- Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or up to overnight, before serving.
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