Description
Indulge in these delightful Mint Mini Cheesecakes that offer a perfect blend of creamy cheesecake, refreshing mint flavor, and rich chocolate. Each bite-sized treat is a burst of indulgence!
Ingredients
Scale
For the crust:
- 1 cup chocolate cookie crumbs (such as Oreos, finely crushed)
- 3 tablespoons melted butter
For the filling:
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- ½ cup mini chocolate chips or chopped chocolate
For garnish:
- Whipped cream
- Chocolate shavings
- Fresh mint leaves
Instructions
- Preheat the oven and prepare crust: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Mix chocolate cookie crumbs and melted butter, press into muffin liners, and bake briefly.
- Prepare the filling: Beat cream cheese and sugar, add eggs, sour cream, peppermint extract, and food coloring. Fold in chocolate chips.
- Fill and bake: Divide batter into muffin cups and bake until set.
- Chill and garnish: Cool, then chill in the refrigerator. Top with whipped cream, chocolate shavings, and mint leaves before serving.
Notes
- You can use mint extract instead of peppermint for a milder flavor.
- These cheesecakes freeze well and can be made a day ahead.
- For a gluten-free version, use gluten-free chocolate cookies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 17g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
