Ingredients
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup heavy whipping cream
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Green food coloring
- 1 tsp mint extract or pistachio extract
Instructions
- Preheat oven to 325°F (160°C). Mix crushed graham crackers, melted butter, and a touch of sugar, then press into mini cheesecake cups. Bake for 10 minutes and cool.
- Beat cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Add mint or pistachio extract.
- Spoon cheesecake batter over cooled crusts, filling 3/4 full. Bake for 15-20 minutes until slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least 4 hours.
- Whip heavy cream until soft peaks form, then fold in green food coloring.
- Once cheesecakes are set, pipe or dollop the green whipped cream on top.
- Serve with holiday sprinkles or cherries on top.
Notes
Use softened cream cheese for a smooth mixture. Avoid overbaking the cheesecakes for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian