Description
These Mint Mini Cheesecakes are delightful individual desserts featuring a chocolate cookie crust and a creamy, peppermint-infused cheesecake filling. Perfect for holiday gatherings or anytime you crave a fresh, minty treat with a luscious texture and a hint of chocolate chips.
Ingredients
Scale
Crust
- 12 chocolate sandwich cookies (like Oreos), crushed
- 2 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- a few drops green food coloring (optional)
- 1/2 cup mini chocolate chips or chopped dark chocolate
Garnish (optional)
- Whipped cream
- Fresh mint leaves
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F. Line a standard 12-cup muffin tin with paper liners. In a small bowl, combine the crushed chocolate sandwich cookies and melted butter. Press about 1 tablespoon of this mixture into the bottom of each muffin cup to create the crust. Bake the crusts for 5 minutes, then remove from the oven and set aside.
- Make cheesecake batter: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the peppermint extract, vanilla extract, sour cream, and green food coloring if using. Fold in the mini chocolate chips thoroughly.
- Fill and bake: Divide the cheesecake batter evenly among the muffin cups, filling each nearly to the top. Bake for 18 to 20 minutes, or until the centers are set but still slightly jiggly.
- Cool in oven: Turn off the oven, crack the oven door, and let the cheesecakes cool inside the oven for 10 minutes. Then remove the tin from the oven and allow the cheesecakes to cool completely at room temperature.
- Chill and serve: Transfer the cheesecakes to the fridge and chill for at least 2 hours before serving. Garnish with whipped cream and fresh mint leaves if desired.
Notes
- For a nutty crust variation, use crushed chocolate graham crackers or add finely chopped nuts to the cookie base.
- These mini cheesecakes freeze well—just thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
