Description
These Mini Mint Cheesecakes are a delightful individual dessert featuring a chocolate cookie crust and a creamy mint-flavored cheesecake filling studded with mini chocolate chips. Perfect for holiday celebrations or any time you want a refreshing, festive treat, these bite-sized cheesecakes are easy to make and equally easy to enjoy.
Ingredients
Scale
Crust
- 12 chocolate sandwich cookies (like Oreos)
- 2 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Green food coloring (optional, a few drops)
- 1/4 cup sour cream
- 1/2 cup mini chocolate chips or chopped chocolate
Topping (optional)
- Whipped cream
- Extra chocolate for garnish
Instructions
- Prepare the crust. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the cookie crumbs with the melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the cookie mixture firmly into the bottom of each muffin cup to form an even crust layer.
- Make the cheesecake filling. In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy using an electric mixer or sturdy whisk. Add the egg, vanilla extract, peppermint extract, and optional green food coloring, mixing until well incorporated. Gently fold in the sour cream and mini chocolate chips until evenly distributed throughout the batter.
- Assemble and bake. Spoon the cheesecake filling evenly over each cookie crust-lined muffin cup, filling nearly to the top. Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, until the centers are just set but still slightly jiggly to the touch. Avoid overbaking to keep the cheesecakes creamy.
- Cool and chill. Remove the cheesecakes from the oven and allow them to cool completely in the muffin tin on a wire rack. Once cooled, transfer the tin to the refrigerator and chill for at least 2 hours to let the cheesecakes fully set and develop flavor.
- Serve. Before serving, top the mini cheesecakes with whipped cream and sprinkle with extra chocolate if desired. Carefully peel away the paper liners and enjoy these festive, minty treats.
Notes
- For a gluten-free version, substitute the chocolate sandwich cookies with gluten-free chocolate cookies.
- These mini cheesecakes freeze well; store them in an airtight container for up to 1 month and thaw in the refrigerator before serving.
