Mini Shamrock Cheesecakes are the perfect blend of creamy, rich cheesecake and festive flair.Ingredients:
For the Crust:
– 1 cup graham cracker crumbs
– 3 tablespoons unsalted butter, melted
– 2 tablespoons sugar
For the Cheesecake Filling:
– 16 oz (2 packages) cream cheese, softened
– 1/2 cup sugar
– 2 large eggs
– 1/2 teaspoon peppermint extract
– 1/4 teaspoon vanilla extract
– Green food coloring
– Optional: Mini chocolate chips for mixing
For Topping:
– Whipped cream
– Green sprinkles or mini shamrock decorations
Directions:
1. Prepare the Crust:
– Preheat your oven to 325Ā°F (160Ā°C). Line a muffin tin with paper liners.
– In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
– Spoon about 1 tablespoon of the mixture into each liner and press down firmly to form a crust. Set aside.
2. Make the Cheesecake Filling:
– In a large bowl, beat the cream cheese and sugar until smooth.
– Add the eggs, one at a time, mixing until just combined.
– Stir in the peppermint extract, vanilla extract, and a few drops of green food coloring until the mixture is evenly tinted.
– (Optional) Fold in mini chocolate chips for extra flavor.
3. Assemble and Bake:
– Divide the filling evenly among the muffin cups, filling each about 3/4 full.
– Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
– Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully set.
4. Decorate:
– Before serving, top each mini cheesecake with a dollop of whipped cream, a sprinkle of green sprinkles, or a small shamrock-shaped candy for a festive touch.
