Crust:
1 1/2 c. crushed oreos, or chocolate cookie crumbs (if you can find them)
3 T. melted butter
Filling:
2 (8 oz) pkgs. cream cheese, softened
1/2 c. sugar
1 t. vanilla
1 t. peppermint extract
1 t. chopped fresh mint
2 eggs
Preheat oven to 325 degrees. Combine cookie crumbs and butter in bowl. Press firmly into bottom of 36 mini muffin cups, lined with mini muffin papers. Beat cream cheese, sugar, vanilla, peppermint, and chopped mint leaves until smooth. Add eggs one at a time. Scrape down side of bowl. Spoon 1 level T. of filling on top of muffin cups. Bake 15-18 minutes or until centers are set. Cool completely. Cover. Chill 2 hours before serving.
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