Nothing screams summer like an ice cold mint julep. Refreshing and full of sweet bourbon-y flavor. Well, we took that great taste and made it into the sexiest cheesecake on the planet… or at least this hemisphere.
To up the ante even more, we paired it with a homemade bacon and pretzel crust that lends a salty and smokey flavor that goes so well with mint and bourbon.
Given how great these look and taste, you would think you have to slave over your mixer all day to prepare them. In truth, it’s really a pretty simple recipe that yields a party’s worth of fun. Make a batch for your next summer party and prepare to be a hit. Fair warning…these are no bake, so the alcohol isn’t going anywhere but in your belly. While you won’t be falling over, they do pack a little punch. Enjoy!
Yield: 18-24
- 1 1/2 envelope of unflavored gelatin
- 1 cup sugar
- 3/4 water
- 1 1/2 lbs of cream cheese, room temperature
- 1 cup sour cream
- 3/4 cup of whiskey
- 1/4 tsp salt
- 1 cup pretzels
- 5 strips of bacon
- 2 tbsp sugar
- 1/4 melted butter
- 50 sprigs of mint
In a food processor, add pretzels and crush to a powder. Then add sugar and bacon and process. Finally add melted butter and mix well. Place paper cupcake liners in cupcake pans. Spoon a small bit into the bottom of paper cupcake, enough to cover. Try to make the sides a little higher than the middle. You should be able to get close to 24 cheesecake bottoms. When done, set to the side. Now, in a small pan, combine gelatin and sugar. Add water, mix together and cook over medium until the gelatin dissolves. Remove from the heat and let slightly cool. Mince half the mint and add to cooling gelatin. In a large bowl, mix cream cheese until smooth. Add sour cream, whiskey and salt, and continue to mix until all smooth. Add the mint/gelatin mixture and mix well. Carefully pour into the prepared cupcake papers and chill until set, about 2 to 3 hours. When done, carefully remove the cupcakes and place a mint leaf on each.