Individual Grasshopper Cheesecakes #SixteenCheesecakes

My friend, Cam of  Culinary Adventures with Camilla is celebrating her 16th Wedding Anniversary. On their wedding day, Cam and Jake, served cheesecakes in lieu of wedding cake.  To celebrate this year (and last) she has asked her fellow bloggers to share some cheesecake recipes.  Happy Anniversary Dear Cam and Jake, I hope the next 50 years finds you as happy as these past 16.

This all started last year when Camilla  rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.

It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

Today is also Mom Klik's birthday.  She will be celebrating up in heaven this year but since we were sharing these recipes today, I decided to make individual cheesecakes that I served in the refreshment room during Mom's funeral visitations.

I'm afraid I didn't get any good shots of the cheesecakes but they were delicious, none the less.  They are easy to make and would be great for a St. Pat's party too with their lovely green color.  I adapted my recipe from one by Pillsbury.

Make sure you scroll down past the recipe to all the other great cheesecake offerings.  You will be so happy that you did.

Individual Grasshopper Cheesecakes

adapted from Pillsbury

1 sleeve thin mint cookies

4 T. butter, melted

2 (8 oz) pkgs. cream cheese

2/3 c. sugar

3 eggs

1/3 c. green creme de menthe liqueur

Place cookies in the bowl of a food processor and pulse to fine crumb stage.  Add the melted butter and run until crumbs are moistened and sticking together.  Place about 1 T. of the crumbs into the bottoms of 18 muffin tins that have been lined with foil baking cups.

Beat together the cream cheese and sugar with an electric mixer until smooth and creamy scraping bowl as needed.  Add eggs, one at a time, beating until smooth after each.  Stir in liqueur.  Pour approx. 1/4 filling into each of the muffin cups.  Bake in a preheated 350* oven for 20-22 minutes or until edges are set but middle is slightly jiggly.  Turn of heat, crack open the oven door and let cheesecakes remain in oven for 30 minutes.  Remove from oven and let cool at room temperature for another 30 minutes.  Refrigerate for at least 2 hrs before serving.  Print Recipe

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