I’ve had mini grasshopper cheesecakes on my mind since I made Oreo cupcakes with an Oreo baked into the center. I knew I wanted to do something similar with Thin Mints/ Grasshopper cookies but wasn’t sure exactly what. Then I remembered how much I love cheesecake…the rest was history. As soon as I started thinking about cheesecake, I remembered a recipe I used years, and I mean YEARS ago, from my parents’ magic bullet manual. It was surprisingly amazing and I wanted to try it again. I found the very simple cheesecake recipe on the bullet website, and even though I actually have a magic bullet, I used a mixer and bowl to prepare it. I added mini chocolate chips, mint extract, and green food coloring to the cheesecake batter. I finished these beauties off with a generous dollop of chocolate ganache and Andes candies for garnish. It was absolutely perfect!Mint and chocolate go so well together! It is definitely one of my favorite flavor combination, right up there with salt and caramel. I absolutely love mint chocolate chip ice cream, Thin Mints, peppermint bark, and I order nothing but peppermint white mochas as soon as they’re available at Starbucks in fall!These cheesecakes had a great mint flavor and soft texture. After I took them out of the oven, the center seemed a little darker in color and I was nervous they hadn’t baked completely. As they cooled, they looked better and once the ganache was on, I tried one and they tasted heavenly! Yes, I was successful in waiting until the end to dig in for once! I used paper cupcake liners that are just a tad bit smaller than normal, and the cookie was the perfect size for a crust!
- 8 oz cream cheese, softened
- 2 eggs
- 1/2 cup sugar
- 1 tsp peppermint extract
- green food coloring
- 30 grasshopper cookies
- Andes candies for garnish
- 1 1/4 cup chocolate chips
- 1/2 cup cream/milk/half and half
- Preheat oven to 350. Line a muffin tin with paper liners and place a grasshopper cookie at the bottom of each.
- In a mixing bowl, beat cream cheese and sugar until combined. Add eggs one at a time, mixing thoroughly after each. Add peppermint extract and food coloring and mix until evenly distributed. Fold in mini chocolate chips.
- Fill paper liners 3/4 full. Bake for 25-30 minutes, or until cheesecake is set in the center. The edges may brown slightly. Let them cool to room temperature.
- Microwave cream and chocolate chips in microwave safe container at 50% power for 30 seconds. Stir and continue to microwave in intervals of 15-30 until almost completely melted, then continue to stir until smooth. Let cool for 5-10 minutes, until it is just about room temperature.
- Pour ganache over cooled cheesecakes and let set. Garnish with Andes candies just before the ganache is almost sett. If the ganache is not firm enough, the candies may fall over or move.