Mint Cheesecake Bites with Chocolate Crust

Minty cheesecake filling baked bite-sized in mini muffin cups for a pop-able treat.

Serves: 24Prep: 25 minutesCook: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 24


  • 9 each chocolate sandwich cookies
  • 2 tablespoons butter, melted
  • 8 ounces cream cheese
  • 1⁄4 cup sour cream
  • 1 egg
  • 4 tablespoons sugar
  • 2 tablespoons crème de menthe
  • Chocolate shavings, if desired


  • Heat oven to 350°F. Place liners in 24 mini muffin cups; set aside.
  • Place cookies in the bowl of a food processor; pulse to fine crumbs. Add melted butter. Divide crumb mixture evenly in mini muffin cups and press firmly into bottom.
  • In a medium bowl beat cream cheese until smooth. Add sour cream, eggs, sugar and crème de menthe; beat until just blended. Divide cream cheese mixture even in muffin cups.
  • Bake 15-17 minutes until cheesecakes are set. Cool completely. Garnish with chocolate shavings, if desired. Refrigerate leftovers.
  • Tip: To make chocolate shavings, use a vegetable peeler against the thin side of a chocolate bar.