These mini mint cheesecakes featuring Fudge Mint Cookies from Back to Nature, this post’s sponsor, are easy to make and delicious! They are also great for portion control when trying to eat better.

When it comes to food and dieting I really like Michael Pollen’s advice “Eat food. Not too much. Mostly plants.” I have always found moderation to be key for me.

I love sweets and can easily overdo it. At the same time giving them up totally will set me up for failure because I seem to then want them even more.

I love making mini type desserts because it gives easy portion control. Also, desserts that can be frozen or recipes that make only a small amount work really well. My husband and I try to eat really well 6 days and then usually on Saturday we don’t worry about what we eat. It has worked for us.

I usually just make cookies if I bake on the weekend because I can bake a few and freeze the dough for the next weekend. While we love cookies I often like to make other things as well.

I had made some no-bake cheesecakes a few weeks ago for a blog post on the site All She Cooks and it put me in the mood for more cheesecake. I decided to try to make some mini mint cheesecakes. I love mint and the smaller cheesecakes are great for portion control.

A lot of mini mint cheesecakes seemed to use Oreo crusts, which are great but I wanted something different. I decided to use Back to Nature Fudge Mint Cookies for my crust. They are delicious and have good ingredients. They are one of my favorite store-bought cookies. They work really well for a cheesecake crust and the flavor is perfect with the mint cheesecake.

Back To Nature is one of my favorite brands. You’ve likely seen other recipes I’ve made using their products. I buy their cookies, crackers, and other products all of the time. I believe the Fudge Mint Cookies were the first of their products I bought and I’ve been hooked ever since. You can find their products in most groceries stores or even on Amazon.

You can just put one cookie in the bottom of your cupcake liners and use that as a crust but I like making a real crust even better so that’s what I did. Often these kinds of crusts call for added sugar but the cookies are plenty sweet on their own so I didn’t add any. The crust was still perfect and sweet.

5 from 1 vote

Mini Mint Cheesecakes

Servings 12

Ingredients

1 1/4 cup finely crushed Back to Nature Fudge Mint Cookies about 16 cookies
4 tablespoons butter melted
16 ounces cream cheese softened
1/4 cup sugar
1 egg
1 teaspoon peppermint extract

Instructions

Pre-heat oven to 325 degrees.
Line muffin tin with cupcake liners.
Combine cookie crumbs and melted butter. Divide in the muffin tin equally. Press down gently with a spoon.
In a stand mixer blend cream cheese and sugar until smooth and creamy.
Add the egg and peppermint extract; mix just until incorporated on low.
Spoon cream cheese mixture over the cookie crusts, dividing evenly.
Bake for 25-30 minutes, until set.
Remove from oven, let cool and remove from pan.
Chill for several hours or overnight, enjoy!

These are great for a weekend treat, Valentine’s Day, or add a bit of natural green dye for St. Patrick’s Day. You can also freeze these and just thaw before serving.

If you are looking for another recipe using Back to Nature Fudge Mint Cookies try my Hidden Fudge Mint Cookies. They are really good!

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