Mini Thin Mint Cheesecake Parfaits
People still have Girl Scout Cookies around, right?
I know…I totally did this last year, too. I posted a Thin Mint recipe super late. Actually, last year’s recipe was posted at the end of June, so I’ve arguably done a much better job this year! Plus, Keebler makes a grasshopper cookie that you could use, if your Thin Mints are long gone by now š
Actually, I debated even posting this recipe. I wasn’t super wild about it, but Mikey insisted. And he may have made a (really) good point that I’m not exactly the best judge considering I am not the hugest fan of no-bake cheesecake or mint in desserts…
The question may be asked, Why the eff would I make something I knew I wouldn’t like? Because I like to try to convince myself to like things. I hate not liking foods. For instance, I want to like celery so badly! It seems like such a healthy food that very few people have a problem with. I used to force myself to eat it, despite the fact I find it to be ungodly bitter and nasty in both flavor and texture. I gave up on celery (or should I say HELLERY), though. That unholy vegetable can go straight to hell and stay there.
Minty desserts seems like something that can be easily changed though, no?
Meh. I guess not. I mean…I certainly didn’t hate it, and it is cute as hell…
LOL have I convinced you to make these yet? No but really, if you are a Thin Mint fan, you will LOVE these. The cheesecake part tastes like a creamy Thin Mint, and then there is the Thin Mint crumble that gives great textural contrast. As a Thin Mint-lover, Mikey thoroughly enjoyed it and said these absolutely had to go up on the blog.
(But I mean, if you’re more of a Samoa or Do-Si-Do lover like myself, let me point you here or here!)
PrintMini Thin Mint Cheesecake Parfaits
Yield: 8-10 (depending on size of glass)
Ingredients:
for the Thin Mint crumble:
- 10 Thin Mints
- 1 tbsp unsalted butter, melted
- tiny pinch kosher salt
for the cheesecake:
- 4 oz. semi-sweet chocolate, chopped
- 8 oz. cream cheese (I like to use Neufchatel)
- 1/3 cup full-fat sour cream
- 1/2 cup confectionersā sugar, sifted
- small pinch salt
- 1/4 tsp pure peppermint extract
- 1/2 tsp pure vanilla extract
for the whipped cream:
- 1/2 cup heavy whipping cream
- 2 tsp confectionersā sugar
Directions:
for the Thin Mint crumble:
- Pulse the Thin Mints in a food processor until course crumbs. Drizzle in the melted butter, and add in the salt, and pulse until everything is moistened.
for the cheesecake:
- In a microwave-safe bowl, microwave the chocolate for 30 seconds, stir well, then continue microwaving for 15 seconds, stirring super well after each time, until fully melted. Allow to cool for 5-10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, sour cream, sugar, salt, and extracts. Add in the cooled melted chocolate and beat until combined.
for the whipped cream:
- In an electric mixer fitted with the whisk attachment, beat together the cream and sugar until stiff peaks form.
to assemble:
- Scoop the cheesecake mixture into a pastry bag (or a large Ziplock...which is what I use) fitted with a pastry tip. Layer the cheesecake mixture and Thin Mint crumble in small glasses (I have teeny party desire glasses, but shot glasses will even work, or martini glasses!).
- Serve with extra Thin Mint crumble and whipped cream on the side.
These look divine! I love cheesecake parfaits – they always make a great, delicious dessert for dinner parties! š
Rachael replied: — April 8th, 2015 @ 10:13 am
Thanks, Jess! Aren’t they just darling?