Description
These Mint Mini Cheesecakes are delightful individual-sized desserts featuring a chocolate cookie crust and a creamy mint-flavored filling. Perfectly balanced with peppermint extract and mini chocolate chips, they offer a refreshing twist on classic cheesecake. Ideal for parties, holidays, or any time you crave a festive treat.
Ingredients
Scale
Crust
- 12 chocolate sandwich cookies (like Oreos)
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- Green food coloring (optional)
- 1/2 cup mini chocolate chips or chopped chocolate
Garnish (optional)
- Whipped cream
- Extra chocolate chips or crushed cookies
Instructions
- Prepare oven and pan: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to make sure the cheesecakes bake evenly and are easy to remove.
- Create crusts: Place one chocolate sandwich cookie at the bottom of each paper liner in the muffin tin to form the crunchy crust base for your mini cheesecakes.
- Make cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes smooth and creamy, ensuring a velvety texture.
- Add eggs: Incorporate eggs one at a time into the cream cheese mixture, beating well after each addition to combine thoroughly and maintain smoothness.
- Mix remaining ingredients: Stir in the sour cream, peppermint extract, vanilla extract, and optionally a few drops of green food coloring for a festive touch, blending until fully incorporated.
- Fold in chocolate chips: Gently fold mini chocolate chips or chopped chocolate into the batter, distributing them evenly without overmixing.
- Fill muffin cups: Divide the cheesecake batter evenly among the cupcake liners, filling them nearly to the top to allow for slight rise during baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes until the centers are set but still have a slight jiggle, indicating they are perfectly creamy.
- Cool and chill: Allow the cheesecakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Then refrigerate for at least 2 hours to allow them to set fully.
- Serve: Before serving, optionally top each mini cheesecake with whipped cream and sprinkle extra chocolate chips or crushed cookies for decoration and added texture.
Notes
- You can swap the chocolate cookie base with a graham cracker crust if preferred for a different flavor profile.
- Adjust the peppermint extract to taste; start with less if you’re unsure about the strength.
- These mini cheesecakes freeze well; thaw them in the fridge before serving for best results.
