Tuesday, February 5, 2013

Mint Brownie Cheesecake Cups

So, here's the recipe I made for our Valentine-making session the other night.  I was in charge of dessert and thought these little treats would be just right - a finger-food bite of goodness.  They would be fun for St. Patrick's Day, too - just change the heart sprinkles to shamrocks.

Mint Brownie Cheesecake Cups

9 Oreos, crushed
1 - 4.67 oz. pkg. of Andes mints (or 1 cup of the Andes baking chips)
1 - 8 oz. pkg. of cream cheese, softened
1/4 C. sugar
1 egg
1/2 tsp. vanilla
Seasonal sprinkles

Place miniature paper cups into a mini muffin pan.  Press 1 tsp. of the cookie crumbs into the bottom of each cup; set aside.  Heat candies on high in microwave for 30-60 seconds or until melted, stirring every 15 seconds or so.  Cool to room temperature.  Beat cream cheese and sugar until smooth.  Beat in egg and vanilla.  Stir in melted candies.  Spoon 1 tsp. mixture into each cup; scatter a few sprinkles on top of mixture.  Bake at 350 for 15-20 minutes or until tops appear dry and begin to crack.  Cool for 1 minute before removing to wire rack to cool completely.  Store in refrigerator.  Makes 2 1/2 dozen.

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