Description
These Mini Mint Cheesecakes are a delightful treat, perfect for mint lovers and anyone who enjoys individual portioned desserts. Creamy cheesecake with a hint of mint atop a chocolate cookie crust, these mini cheesecakes are sure to impress at any gathering or as a special treat for yourself.
Ingredients
Scale
Cookies Crust:
- 12 chocolate sandwich cookies (like Oreos)
- 2 tablespoons melted butter
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
- 1/4 cup sour cream
- 1/2 cup mini chocolate chips or chopped chocolate
Topping:
- Whipped cream
- Extra chocolate for topping (optional)
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
- Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
- In a medium bowl, beat the cream cheese and sugar together until smooth. Add the egg, vanilla extract, peppermint extract, and green food coloring if using. Mix until well combined, then stir in the sour cream and chocolate chips.
- Divide the cheesecake filling evenly among the muffin cups. Bake for 15–18 minutes, or until the centers are just set.
- Remove from the oven and let cool completely in the pan, then chill in the refrigerator for at least 2 hours before serving.
- Top with whipped cream and extra chocolate if desired.
Notes
- For a gluten-free version, use gluten-free chocolate cookies.
- These freeze well—store in an airtight container for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
