ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mint Cheesecake Bites

Yield Makes 24 servings

Ingredients

  • 3 cups cream-filled chocolate sandwich cookie crumbs (40 cookies)
  • 1/2 cup butter or margarine, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 1/2 teaspoons peppermint extract
  • 6 drops green liquid food coloring
  • 1/2 cup semisweet chocolate morsels
  • 1 teaspoon shortening

How to Make It

  1. Stir together cookie crumbs and butter; press mixture into bottom of an aluminum foil-lined 13- x 9-inch pan.

  2. Bake at 350° for 10 minutes. Cool on a wire rack.

  3. Beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

  4. Stir in peppermint extract and food coloring. Spread cream cheese mixture over prepared crust.

  5. Bake at 300° for 35 minutes or until set. Cool on a wire rack. Cover and chill 8 hours.

  6. Place chocolate morsels and shortening in a small heavy-duty zip-top plastic bag; seal. Submerge bag in hot water until chocolate melts; gently knead until mixture is smooth. Snip a tiny hole in 1 corner of plastic bag; drizzle chocolate over cheesecake in a crisscross pattern, if desired. Cut into squares.