Mini Mint Cheesecakes Recipe

Mini Mint Cheesecakes


4 8-oz. boxes of cream cheese
1 1/3 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon mint extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two



Preheat oven in 350 degrees F.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

With the mixer running, add the sugar and salt and continue to beat for another 4 minutes, until the cream cheese is light.

Add in the vanilla and mint. Put the eggs one by one, beating for a full minute after each addition, to incorporate more air.

Reduce the mixer speed to low and pour in the sour cream and/or heavy cream.

Pour the mixture in each of the prepared cupcake liners. Bake until they are not jiggly in the middle. Let it cool.

Top with chocolate ganache or  chocolate curls.