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I personally use and love these products in my kitchen. I only recommend what I trust!
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Picture this: it's a rainy afternoon, you're curled up on the couch with a good book, and you've got a plate of these Junior Mints Cheesecake Squares within arm's reach. Sounds pretty perfect, right? Well, that's exactly the vibe I'm going for with this recipe. It's comforting, a little bit fancy, and incredibly easy to throw together, even if you're not a seasoned baker. Don't be intimidated by the word "cheesecake"! These squares are so much simpler than a full-sized cake, and they're portioned perfectly for sharing (or not, I won't judge!).
I stumbled upon this idea a few years ago when I had a serious craving for both cheesecake and Junior Mints (a combo I highly recommend, by the way). I was too lazy to make a whole cheesecake, so I thought, why not make squares? And then, BAM! The Junior Mints Cheesecake Squares were born. It's a recipe I've tweaked and perfected over time, and I'm so excited to finally share it with you. There are a couple little secrets i've picked up along the way to make it absolutely irresistable.
So, are you ready to dive in and create these heavenly squares? Trust me, they're worth every single calorie. Whether you're baking for a special occasion, a holiday party, or just a random Tuesday night, these Junior Mints Cheesecake Squares are guaranteed to be a hit. Let's get started, shall we? Don't worry, I'll guide you through every step of the process so that you can nail this desert.
Required Equipments
- 8x8 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Junior Mints Cheesecake Squares: Frequently Asked Questions
Junior Mints Cheesecake Squares
Indulge in the delightful fusion of creamy cheesecake and the refreshing coolness of Junior Mints with these easy-to-make cheesecake squares. This recipe combines a buttery graham cracker crust, a rich cheesecake filling, and a generous topping of chopped Junior Mints for a dessert that's sure to impress.
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This step is important to make sure your oven is at the right temperature when the crust goes in! Don't skip it!
- Prepare an 8x8 inch baking pan by lining it with parchment paper. Make sure the parchment overhangs the edges; this will make it so much easier to lift the cheesecake squares out once they're cooled.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. The mixture should resemble wet sand.
- Press the graham cracker mixture into the bottom of the prepared pan. Use the bottom of a measuring cup or your fingers to firmly press it into an even layer. This is your crust foundation!
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake filling. Keep an eye on it; you want golden, not burnt!
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Make sure your cream cheese is at room temperature or the filling will be lumpy!
- Add the sugar and vanilla extract to the cream cheese and beat until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the eggs one at a time, beating well after each addition. Be careful not to over-beat the mixture at this stage, or your cheesecake might crack.
- Gently fold in half of the chopped Junior Mints. This will give the cheesecake filling a hint of minty flavor and add some lovely little chocolatey surprises.
- Pour the cheesecake filling over the cooled graham cracker crust. Spread it evenly with a spatula.
- Sprinkle the remaining chopped Junior Mints over the top of the cheesecake filling. Feel free to add more if you're a Junior Mints fiend like me!
- Bake for 30-35 minutes, or until the cheesecake is set but still slightly jiggly in the center. The edges should be golden brown.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours, or preferably overnight. This is crucial for the cheesecake to fully set and develop its flavor.
- Once the cheesecake is chilled, lift it out of the pan using the parchment paper overhang. Cut it into squares with a sharp knife. For clean cuts, dip the knife in warm water and wipe it clean between each slice.
- Serve and enjoy your delicious Junior Mints Cheesecake Squares! Watch them disappear before your eyes!
📝 Notes
- For an even more intense mint flavor, add 1/4 teaspoon of peppermint extract to the cheesecake filling.
- If you don't have Junior Mints on hand, you can substitute with Andes mints or any other chocolate-covered mint candy.
- Store leftover cheesecake squares in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 320 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 50 mg
