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Thin Mint Mini Cheesecakes, Thm S
Gluten free, sugar free mini mint-flavored cheesecakes.
Prep Time: 00:20
Cook Time: 00:30
1 1/4 c almond flour
1/4 c unsweetened cocoa powder
1 tbsp pyure or thm gentle sweet
pinch of salt
1/4 c unsalted butter, melted
4 8oz blocks cream cheese, softened
2 eggs 2 tsp vanilla extract
3/4 tsp peppermint extract
1/2 c pyure or thm gentle sweet
green food coloring
1 cup heavy cream
1 cup chopped 85% dark chocolate or lily's chocolate chips
1Preheat oven to 350 degrees.
2Combine the crust ingredients except for the butter in a small bowl. Pour in the melted butter and combine with your hands.
3Press the crust firmly into the bottom of your lined cupcake pan.
4For the filling, combine the eggs, cream cheese, vanilla, and Pyure until creamy. Add the peppermint extract and combine. Begin adding the green food coloring, 8-10 drops at a time, until your desired hue is achieved.
5Add the filling by using an ice cream scoop to portion out the filling into each crust.
6Bake at 350 for 25-30 minutes, or until firm to the touch (not too browned).
7Cool for 10-12 minutes at room temperature, then remove to the fridge for 2-3 hours to finish cooling and setting.
8Make the ganache by heating the cream over low heat in a small sauce pan. When it's hot and bubbling a little, pour it over the chopped chocolate in a heat-safe bowl. Whisk until smooth and slightly thickened.
9Spoon the ganache over the tops of the cheesecakes and spread to the edges. Cool the cheesecakes in the fridge about another 45 minutes for the ganache to set.
10Store in the fridge until serving.
Credit: Erin Murray, My Fling with Food
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