Description
Indulge in these delightful Mint Mini Cheesecakes, perfect for any occasion with their creamy texture and refreshing mint flavor. Topped with chocolate chips and a dollop of whipped cream, they are a sweet treat that will impress your guests.
Ingredients
Scale
For the Crust:
- 1 cup chocolate cookie crumbs
- 3 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- Green food coloring (optional)
- 1/2 cup mini chocolate chips or chopped dark chocolate
For Garnish:
- Whipped cream and mint leaves
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
- For the Crust: In a small bowl, mix chocolate cookie crumbs with melted butter until evenly coated. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
- For the Filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each. Mix in sour cream, peppermint extract, vanilla extract, and green food coloring if using. Gently fold in the mini chocolate chips.
- Assembly: Divide the filling evenly among the muffin cups, smoothing the tops. Bake for 18–22 minutes, or until centers are just set.
- Cooling and Serving: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Top with whipped cream and mint leaves if desired.
Notes
- For a stronger mint flavor, increase peppermint extract slightly, but be careful not to overpower.
- These can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
