This delicious recipe uses Girl Scout Cookie Thin Mint Cookies. If you do not have these cookies on hand, you can easily make your own HERE
or any other minty cookies.
13 Thin Mint Cookies (or any other minty cookie) crushed into fine crumbs
2 Tablespoons melted butter (I found the bottoms of mine to be a bit too buttery, I would recommend reducing this to 1 or 1.5 tbsp)
8 oz (250g) softened cream cheese
1/2 cup sugar
1 egg
2 1/2 tablespoons buttermilk
(make your own by putting about 1/2 tsp of white vinegar in a tablespoon measure and filling to the top of with milk. Pour this into a larger container and add the additional 1/2 tbsp (to make 2 1/2 tbsp total. Stir and let sit 5 minutes before using)
5 Thin mint cookies coarsely chopped
1/4 Cup chocolate chips (I used semi-sweet, but mint chips would be great in these too)
2-3 Tablespoons heavy cream (I used one tablespoon of regular milk)
Stir crushed up cookies and butter together in a medium bowl.
Place 1 Tbsp of cookie mixture into 10 cupcake pans that have been well greased or lined with cupcake liners.
In a large bowl, cream together the sugar and the softened cream cheese. Beat in the egg and buttermilk until well combined. Pour cheesecake mixture into cupcake pans filled almost to the very top. Bake at 300F 25-30 minutes or until set all the way through.
Cool for 15 minutes.
Melt chocolate chips in microwave and stir in heavy cream or milk and stir until smooth and shiny. Spoon 1 tablespoon over each cheesecake cup and sprinkle with chopped cookies.
