I love the presentation on these little buggers…who knew that hearts could work overtime on St. Paddy’s day?
I got these adorable heart silicone molds at Target a few years ago (from the dollar bin…can I get a high five?) but they’re always available on Amazon. They’re perfect for piecing together shamrocks, so you can justify the purchase, right? A two-holiday baking pan? You betcha.
These come together very quickly. They can be made in advance and refrigerated/frozen, so they’re ready to go when you are!
Doing these in a silicone pan makes it sooooooo much easier to get them out. Just freeze for a couple hours and then peel them right out. Perfect every time.
Ingredients
Crust
1 cup Oreo crumbs mixed with 4 tablespoons melted butter
Mint Cheesecakes
1 package 1/3 less fat cream cheese (room temp)
1/2 cup greek yogurt
1/2 cup granulated sugar
2 Tablespoons flour
2 eggs
1 teaspoon vanilla
4 Tablespoons Creme de Menthe liqueur
Instructions
Preheat oven to 325.
Place cookie crumb mixture in bottom of mini silicone cups, press firmly.
Beat cream cheese with yogurt. Add in sugar and flour mix until well blended. Add one egg at a time, beating just until incorporated. Stir in vanilla and Creme de Menthe.
Baking time will vary with the size of your mini cups. Mine yielded nine mini cheesecakes and baked for 30 minutes. You will know they are done when the centers are set (when you shake the pan) and some slight cracking begins to appear on top.
Let cool completely then freeze for easier removal from the silicone. Let sit at room temp before serving.
Yield: 8-12 mini cheesecakes depending on the size of your silicone cups.
Adapted from Created by Diane
https://sugarmamacooks.com/shamrock-mini-mint-cheesecakes/
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