Keeping It Clean, Quiet, and Easy

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Creme de Menthe Cheesecake Cup Recipe 

Are you a mint lover and a cheese lover? If you crave both that cool, refreshing crème de menthe taste and also enjoy cheese in your desserts, you’ll love this simple creme de menthe cheesecake cup recipe. 

The mini cheesecake cups also provide perfectly sized single portions, so if you’re watching your calories, you can easily avoid eating too large a slice. 

Rich, Delightful Cheesecake Flavors

The rich flavor of cream cheese and the cool delight of creme de menthe come together in this amazing cheesecake cup recipe. You’ll even get your chocolate cravings curbed when you make this creme de menthe cup recipe, since the crust is made from crushed chocolate cookies. 

Mini cakes with jelly top.

Once you taste the sweet, cream texture of this cheesecake recipe, all your sugar cravings will be satisfied. From the smooth crème de menthe to the rich cream, a mini cheesecake like this cannot fail to deliver exactly what you’re looking for. I also love pairing it with tea that I can easily prepare.

Healthier Cheesecake Variations

Even better, if you’re worried about saturated fat, or have other health concerns, it’s pretty easy to make healthy substitutions to this creme de menthe recipe. You can find variations, including reduced fat options, on this delicious crème de menthe recipe at the end of the article.

Easy To Make Cheesecake

This creme de menthe recipe is fairly simple, with only a few ingredients, and even the crust is very easy to make. Most of the difficulty of the recipe lies in ensuring that your cheesecake ingredients are ready, such as ensuring that cream cheese or other cheese softened before it was added. The consistency of your cheesecake relies on a smooth, melted filling base made from this soft cheese. 

You’ll also want to ensure you beat cream, beat cream cheese, or other ingredients that require beating, thoroughly for the best consistency. Other than that, just make sure you follow the directions, like setting the oven to the correct temperature, and you should be good to go! You are only a few minutes away from a delicious crème de menthe dessert. 

Prep Time: 10-20 minutes 
Baking Time 45-60 minutes 
Total Time 55-80 minutes 
Difficulty: Medium 

These recipe is really in between easy and medium difficulty. The most difficult parts are simply ensuring that your ingredients are prepped correctly, such as softening the cheese and whipping the cream. Ensure that you beat cream, and beat cream cheese, using an electric mixer, and everything should work out well.

Before You Begin 

  1. Getting all your ingredients prepped first will save you time and effort. For instance, you’ll have an easier time mixing if the cream cheese softened before you started mixing. 
  2. Preheat the oven to 350 degrees Fahrenheit. Measure out all of your ingredients beforehand to save you time when you are mixing. 
  3. Grease 2 6-cup muffin pans with butter, or spray them with a non-stick cooking spray. Alternatively, put muffin papers in each cup. 

Ingredients:

  • 1 1/2 Cup crushed chocolate cookies
  • 1/4 Cup melted butter or margarine
  • 16 Oz cream cheese softened
  • 2/3 Cup granulated sugar
  • 2 Eggs, large
  • 1 Cup whipping cream or heavy cream
  • 2 TBS Crème de menthe, green
  • 1/2 to 1 tsp pure mint extract

Method

For The Crust 

  1. Begin your crust by crushing the chocolate cookie crumbs. You need about 1 1/2 cups total, but don’t worry if the amount is slightly different. Melt the butter in the microwave, or on the stove top, and add the cookie crumbs to the butter. Toss the crumbs to coat with the melted butter. If you don’t think you have enough butter, you can always melt another 1/4 cup to add to the crust mixture. 
  2. Add around 2 TBS of the crust mixture to each cup in the muffin pans. Press the crumbs down on the bottom of each cup to make a more solid crust. You should have enough for 12 cups, but you may end up with slightly more or slightly less. 

For The Melted Filling 

Assorted cupcakes on stand.
  1. After you have the cream cheese softened, or another type of cheese softened, put the cream cheese into a large mixing bowl. With an electric mixer, beat cream cheese until it is smooth. 
  2. Add the sugar and cream together, beating until the mixture reaches a smooth, fluffy consistency. Sometimes it helps to sift the sugar into the bowl using a flour sifter. 
  3. Add eggs and continue beating with the electric mixer. Try to add eggs one at a time, ensuring that your mixture is smooth, like cream, as you add each one. 
  4. Add the whipped cream or heavy cream, creme de menthe and mint extract to the melted filling mixture. Cream together, using the mixer on a light setting. Keeping beating until the cream, creme de menthe and extract are fully blended, and the filling has reached a fluffy, cream consistency 
  5. Pour the cream filling into the individual cheesecake crusts. You’ll need around 1/2 cup of cheesecake filling per cup, but this will vary somewhat. 
  6. Bake the cheesecake cups in the preheated oven for around 45 to 60 minutes. You can tell when they are done because the sides of the cup will be firm, but the centers will spring back a little when tapped with a spoon. You can also check that the filling has cooked through by inserting a toothpick in the center of a cup. If the toothpick comes out clean, the filling is done baking. 

Variations

You can substitute a different soft cheese for the cream cheese, such as ricotta cheese, Neufchâtel cheese or Quark cheese. Just make sure that any type of cold, refrigerated cheese softened before you added it to the mixture. 

Worried about saturated fat? Try using low-fat sour cream in place of the whipped cream. You can also reduce the total saturated fat content by using a low-fat cream cheese, or one of the other cheeses listed above, or by replacing the butter with a lower fat margarine spread.

If you are diabetic, or simply trying to cut back on sugar, you can easily use a sugar substitute, such as Splenda, in this recipe. You can find substitution amounts for baking with artificial sweeteners instead of sugar by looking on the brand’s website or on the packaging. 

There are many different types of chocolate cookies that you can use for the crust. Try Oreos, plain chocolate wafers, or even homemade chocolate cookies. You could also add a bit of coffee flavor with a cold brew.