Girl Scout cookie season has arrived, but literally none of the good flavors are gluten free, which led me to the gluten free cookie section at my local Albertson’s…after having a brief, silent cry that there wasn’t even more than one row of gluten free cookies, my tears of sadness quickly turned to tears of joy upon seeing a box of thin mint cookies by Goodie Girl…the clouds parted, angels sung, I rejoiced…it was a whole thing (kinda jealous of anyone that got to witness me experiencing about 17 different emotions in under 15 seconds because it rarely happens). While my remaining gluten free thin mints are in the freezer where they belong (trust me on this one), I used 3/4 of the box to make mini thin mint cheesecakes…
Thin Mint Mini Protein Cheesecakes
Minty cheesecake filling with lush mint chocolate chip crust
Ingredients
CRUST*100 g (~12 cookies) Goodie Girl gluten free thin mints, pulsed to a fine powder
*30 mL (2 TBS) syrup
*15 g (half a scoop) Quest chocolate milkshake protein powder
CHEESECAKE FILLING
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*1 egg
*1 tsp vanilla extract
*3/4 tsp mint extract
*20 g Quest vanilla milkshake protein powder
*48 g (1/4 cup) Madhava allulose sweetener
*1 TBS fat free or skim milk
*1 TBS lemon juice (fresh squeezed is better, but bottled will work)
TOPPING
*54 g (12 TBS) Cool Whip Free
*4 thin mints, split in half
Directions
- Line muffin tin with 8 silicone cupcake liners and preheat oven to 350.
- In a food processor or blender, combine all crust ingredients until sticky.
- Press about 2 teaspoons of the crust mix into each silicone liner and press until it begins to run up the edge of the liner.
- Bake for 5-8 minutes, until puffed up; then set aside on the counter to cool.
- Whisk all cheesecake ingredients except the egg together in a large bowl until smooth.
- Switch to a paddle attachment and add the egg, blending on low speed until completely mixed in.
- Distribute batter evenly on top of each crust.
- Bake at 350 for 15-20 minutes, until cheesecakes are mostly set.
- Then turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 10 minutes to finish baking.
- Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
- Once the cheesecakes are totally cool and set, remove from silicone liners.
- Top each cheesecake with 2 TBS of Cool Whip Free; I used an Ateco 869 tip to pipe a large mound of Cool Whip Free on top of each cheesecake.
- Split 4 cookies in half with a sharp knife, then place a cookie half into the middle of the Cool Whip Free.
- Keep leftovers in fridge in an airtight container, and enjoy!
Nutrition
Macros8 servings
173 cal/8.6 f/15.8 c/8.1 p per cheesecake
Kate Bakes Cakes 