Mini Grasshopper Cheesecakes Recipe

With St Patrick's Day only a couple of days away, today I'm presenting a classic green cake to serve on St Paddy's day.

These mini cheesecakes are great for kids and make a wonderful tea-time treat at any time of year.

Mini Grasshopper Cheesecakes

Serves: 20

Ingredients:

20 chocolate and mint cookies (the kind with a green mint layer in the centre)
500g (16 oz) cream cheese
250g (1 1/4 cups) granulated sugar
40g (1/3 cup) cocoa powder
2 tbsp plain flour
3 large eggs, lightly beaten
1/4 tsp mint extract
1/4 tsp chocolate extract
250ml sour cream

For the Topping:

3 drops green food colouring
250ml sour cream
2 tbsp granulated sugar
1 tsp vanilla extract

Method:

Line the wells of muffin tins with paper cupcake cases and sit a mint cookie in the base of each.

Combine the cream cheese, sugar, cocoa powder and plain flour in a bowl, then beat thoroughly to combine. Add the eggs, one at a tome, beating thoroughly to combine after each addition.

Stir in the sour cream and extracts then divide the mixture between the cupcake liners. Transfer to an oven pre-heated to 160ºC (325ºF) and bake for about 20 minutes, or until the filling mixture no longer wobbles when shaken (it will still appear soft).

Allow to cool in the tins for 10 minutes.

As the cakes are cooling, prepare the topping. Mix together all the topping ingredients then spoon a portion onto each cake (whilst the cakes are still warm). Allow to cool completely in the tins, then transfer to the refrigerator to chill slightly before serving.

If making for St Patrick's day, garnish with green sprinkles, green sugar crystals and/or candy shamrocks.

For a history of St Patrick and St Patrick's Day, and even more St Patrick's day recipes, why not visit the Celtnet St Patrick's day history and recipes page?