Description
These Mini Mint Cheesecakes are delightful individual desserts featuring a chocolate cookie crust and a creamy, mint-infused filling. Perfect for holiday gatherings or any time you want a refreshing, festive treat, they are topped with whipped cream, chocolate chips or chopped Andes mints, and fresh mint leaves for an elegant finish.
Ingredients
Scale
For the Crust:
- 1 cup chocolate cookie crumbs (like Oreos, finely crushed)
- 2 tablespoons melted butter
For the Filling:
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 egg
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 2 tablespoons sour cream
- A few drops green food coloring (optional)
Topping:
- Whipped cream
- Mini chocolate chips or Andes mints (chopped)
- Fresh mint leaves (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners to prepare for baking the cheesecakes.
- Make the Crust: In a small bowl, combine the chocolate cookie crumbs with the melted butter until the mixture is evenly blended. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to form the crust base.
- Prepare the Filling: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg, peppermint extract, vanilla extract, sour cream, and green food coloring if using. Mix until fully combined but avoid overbeating to prevent air bubbles.
- Fill the Cheesecakes: Evenly divide the cream cheese filling among the prepared crusts in the muffin tin.
- Bake: Bake the mini cheesecakes in the preheated oven for 15–18 minutes, until the centers are set yet slightly jiggly.
- Cool: Allow the cheesecakes to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to chill and firm up.
- Add Toppings and Serve: Before serving, top each mini cheesecake with whipped cream, mini chocolate chips or chopped Andes mints, and garnish with fresh mint leaves if desired.
Notes
- You can prepare these mini cheesecakes a day ahead and store them in the refrigerator.
- Adjust the peppermint extract to your taste, as it is quite strong; a little goes a long way.
- Using paper liners helps with easy removal and cleanup.
- For a more intense mint flavor, consider adding a bit more peppermint extract, but be careful not to overpower the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
