How to Make Mini Banoffee Cheesecake

Minty Mini Cheesecake Bites

Place in the fridge for 1 hour or until the cake has.

Recipe Summary Minty Mini Cheesecake Bites

Mini cheesecake bites with a minty crust. The mint and the pure cheesecake complement each other perfectly.

Ingredients | Mini Banoffee Cheesecake

1 (10 ounce) package chocolate-covered mint cookies (such as Girl Scout Thin Mints®), finely crushed

4 (8 ounce) packages cream cheese, softened

1 ½ cups white sugar

¾ cup milk

4 eggs, at room temperature

1 cup sour cream

¼ cup all-purpose flour

1 tablespoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.

Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.

Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter.

Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.

Info | Mini Banoffee Cheesecake

prep: 10 mins cook: 25 mins additional: 1 hr total: 1 hr 35 mins Servings: 48 Yield: 48 cheesecake bites

TAG : Minty Mini Cheesecake Bites

Desserts, Cakes, Cheesecake Recipes,