If you’re looking for a delightful dessert that combines refreshing mint flavor with creamy richness and a perfect chocolate crunch, this Mint Mini Cheesecakes Recipe is an absolute must-try. These adorable little treats pack a big punch of flavor, offering a smooth cream cheese filling infused with peppermint and studded with mini chocolate chips or chopped Andes mints, all nestled on a crisp chocolate cookie crust. Whether you’re serving them at a party, holiday gathering, or just indulging in a cozy night in, these mint mini cheesecakes bring a festive and irresistible touch to any occasion.
Ingredients You’ll Need
Gathering simple yet carefully chosen ingredients is key to achieving that perfect balance of texture and taste in this Mint Mini Cheesecakes Recipe. Each component plays an essential role, from the crumbly crust to the creamy, mint-kissed filling, creating a harmony that’s truly unforgettable.
- Chocolate cookie crumbs (1 cup): Using finely crushed cookies like Oreos creates a rich, sturdy crust that’s full of chocolatey goodness.
- Melted butter (2 tablespoons): Helps bind the cookie crumbs together, forming a firm yet tender base for your mini cheesecakes.
- Cream cheese (16 oz, softened): The star of the show, providing that signature creamy and tangy cheesecake texture.
- Granulated sugar (½ cup): Sweetens the filling just right, balancing the mint and chocolate flavors.
- Large eggs (2): Adds structure to the cheesecake, ensuring each bite holds together perfectly.
- Peppermint extract (½ teaspoon): Infuses the filling with that refreshing mint essence that defines the recipe.
- Vanilla extract (½ teaspoon): Enhances depth of flavor, making the mint and cream cheese pop.
- Sour cream (¼ cup): Adds moisture and a subtle tang, keeping the filling smooth and luscious.
- Green food coloring (optional): A fun touch to give your mini cheesecakes a festive minty green hue.
- Mini chocolate chips or chopped Andes mints (½ cup): Mixed into the filling for delightful bursts of chocolate and mint in every bite.
- Whipped cream and extra mints for garnish: Perfect finishing touches that elevate the presentation and flavor.
How to Make Mint Mini Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with paper liners. Combine the finely crushed chocolate cookie crumbs with melted butter in a small bowl, ensuring every crumb is moistened. Press about one tablespoon of this mixture firmly into the bottom of each liner, creating a delicious chocolate base that will hold your filling securely while baking.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until silky smooth and free of lumps. Add the eggs one at a time, fully incorporating each before adding the next—this step is crucial for a creamy, evenly textured filling. Stir in the peppermint and vanilla extracts along with the sour cream for a perfect blend of flavors and creaminess. If you want to add a pop of green, now’s the time to mix in a few drops of food coloring. Finally, gently fold in your choice of mini chocolate chips or chopped Andes mints to spread minty-chocolate surprises throughout the batter.
Step 3: Bake the Mini Cheesecakes
Divide the batter evenly among the muffin liners, filling them nearly to the top for a generous portion. Bake for 16 to 18 minutes, checking that the centers just barely set while still looking slightly jiggly—this ensures the perfect creamy texture once cooled. After baking, let the cheesecakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Chill Before Serving
For best results, refrigerate your mini cheesecakes for at least two hours before serving. This chilling step is essential as it allows the flavors to meld and the texture to firm up into a luscious, melt-in-your-mouth treat that’s simply unforgettable.
How to Serve Mint Mini Cheesecakes Recipe
Garnishes
Topping your Mint Mini Cheesecakes Recipe with a dollop of whipped cream instantly elevates their look and taste, adding a light, airy contrast to the rich filling. Sprinkle with extra chopped mints or a few more mini chocolate chips for a festive, inviting finish that signals a special treat. These garnishes not only enhance the flavor but provide a beautiful presentation that everyone will admire.
Side Dishes
While these mini cheesecakes are delightful on their own, serving them alongside a fresh berry medley or a simple mint-infused fruit salad complements their mint-chocolate flavor beautifully. The brightness of berries like raspberries or strawberries cuts through the richness, creating a balanced dessert experience that feels light yet indulgent.
Creative Ways to Present
For a charming twist, try serving these cheesecakes in clear mini cups or mason jars, layering crushed cookie crumbs, cheesecake filling, and chopped Andes mints for a fun, deconstructed look. You can also use edible mint leaves or chocolate drizzle to add sophistication to a holiday dessert table. No matter how you present them, these mini cheesecakes are sure to be the star of any gathering.
Make Ahead and Storage
Storing Leftovers
Once fully chilled, cover your Mint Mini Cheesecakes Recipe tightly with plastic wrap or store them in an airtight container. They will keep beautifully in the refrigerator for up to 4 days, allowing you to enjoy their refreshing minty goodness well beyond the day you make them.
Freezing
These cheesecakes freeze wonderfully, making them a great option for preparing in advance or saving some for later. Place them in a single layer on a baking sheet to freeze solid before transferring to a freezer-safe container. They can be frozen for up to 2 months. When ready to enjoy, simply thaw overnight in the refrigerator for a creamy texture that’s just as good as fresh.
Reheating
Because these are best served chilled, reheating is generally unnecessary. However, if you prefer them slightly softened, allow the refrigerated mini cheesecakes to sit at room temperature for about 15 minutes before serving. Avoid microwaving, as it can compromise the texture and cause the filling to become grainy.
FAQs
Can I use a different crust for this Mint Mini Cheesecakes Recipe?
Absolutely! While chocolate cookie crumbs give a decadent finish, you can substitute with graham cracker crumbs or vanilla wafers for a lighter, sweeter base. Just keep the butter ratio the same to maintain the right crust texture.
How can I make the mint flavor stronger?
If you love mint with an extra punch, feel free to increase the peppermint extract slightly. I recommend starting with an additional ¼ teaspoon and tasting the batter to avoid overpowering the cheesecake, since peppermint extract is quite potent.
Are these cheesecakes suitable for vegetarians?
Yes, this Mint Mini Cheesecakes Recipe is vegetarian-friendly as it contains no meat products. Just be sure your cookie crumbs don’t contain any animal-derived ingredients if that’s a concern.
Can I make these cheesecakes dairy-free?
Traditional cream cheese and sour cream are key to the authentic texture and flavor here, but there are dairy-free cream cheese alternatives you can try. Keep in mind that the taste and consistency might differ slightly, but it’s an option if you have dietary restrictions.
How long do these mini cheesecakes need to chill?
For the best texture and flavor, chilling for at least 2 hours is ideal. This allows the filling to set properly and the flavors to meld into a delightful mint-chocolate harmony.
Final Thoughts
This Mint Mini Cheesecakes Recipe brings together everything you want in a dessert: creamy, minty, chocolatey, and perfectly portioned. They’re simple to make, fun to share, and guaranteed to impress anyone lucky enough to have one. So go ahead and treat yourself to this little minty delight — I promise it will become one of your favorite go-to recipes for special occasions or just a sweet indulgence whenever the craving strikes!
Print
Mint Mini Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes plus at least 2 hours chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these refreshing Mint Mini Cheesecakes, perfect for holiday gatherings or any special occasion. Featuring a chocolate cookie crumb crust with a creamy peppermint-infused cheesecake filling, each bite balances sweet and minty flavors beautifully. Topped with whipped cream and extra mints, they’re as visually appealing as they are delicious.
Ingredients
Crust
- 1 cup chocolate cookie crumbs (such as Oreos, finely crushed)
- 2 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- green food coloring (optional)
- ½ cup mini chocolate chips or chopped Andes mints
Garnish
- whipped cream
- extra mints for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each liner to create the crust.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the peppermint extract, vanilla extract, sour cream, and green food coloring if desired. Gently fold in the mini chocolate chips or chopped Andes mints to distribute them evenly throughout the batter.
- Fill and bake: Spoon the cheesecake batter evenly into each muffin cup, filling nearly to the top. Bake in the preheated oven for 16 to 18 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and let the cheesecakes cool in the pan for 10 minutes.
- Cool and chill: Transfer the mini cheesecakes to a wire rack to cool completely. Once cooled, refrigerate them for at least 2 hours to fully set and chill before serving.
- Garnish and serve: Just before serving, top each mini cheesecake with a dollop of whipped cream and garnish with extra chopped mints for an added festive touch.
Notes
- You can substitute the chocolate cookie crumb crust with graham crackers or vanilla wafers if preferred for a different flavor.
- For a stronger mint flavor, increase the peppermint extract slightly, but use caution as it is quite potent.
