mini mint slice cheesecake

My eldest child asked me to make him a batch of mini cookies and cream cheesecakes, but when I went to the grocery store to buy the ingredients they were out of gluten free chocolate and cream cookies. Now I could have made them with oreo cookies that contained gluten but if I am going to spend an afternoon baking I definitely want something gluten free so that I can enjoy eating them too. While standing in front of the gluten free section I spotted a new range of gluten free Arnott’s biscuits and specifically gluten free mint slices and thought that with a few small changes I could turn the cookies and cream cheesecakes into mini mint slice cheesecakes.

This recipe can also be made with regular biscuits but keep in mind the non gluten free options come in large packets so you will have a few biscuits left over. This recipe makes 24 mini mint slice cheesecakes with some excess cheesecake mixture than can be placed in a greased ramekin and baked for 25 minutes.

ingredients

for cheesecake base

• 150g chocolate biscuits (I used Arnott’s gluten free Choc Ripple)
• 50g butter

for the cheesecake filling

• 500g Philadelphia cream cheese
• 120g caster sugar
• 100g sour cream
• 2 eggs
• 2 teaspoons peppermint extract
• 140g mint slice biscuits

directions

for the cheesecake base

1. Preheat oven to 180ºC and grease 2x mini cheesecake tins with removable bases.
2. Add cookies and butter in a blender or food processor until the crumbs are combined. If using Thermomix add 10 seconds, speed 7.
3. Spoon 1 heaped teaspoon into each mini cheesecake hole. Use a small glass or wooden tart tamper to press the mixture firmly into the holes.
4. Bake for 5 minutes and remove to cool while working on the filling.

for the cheesecake filling

1. Cut the mint slice into small pieces and set aside.
2. In a food processor mix together cream cheese and sugar until smooth. (Thermomix 10 seconds, speed 5) Scrape down sides.
3. Add sour cream, egg and peppermint extract to cheese mixture. (Thermomix 10 seconds, speed 5)
4. Stir the cut biscuit pieces into the cream cheese mixture until just combined.
5. Pour on top of the bases, filling to just below the top. Tap the trays to ensure each section has an equal portion of mixture.
6. Bake in a 180ºC oven for 25 minutes. Remove from oven and allow to cool on kitchen bench before allowing to set overnight in the fridge before trying to remove from tray.

If you love a mini cheese cake have a look at our mini lemon meringue cheesecakes.