Why You’ll Love This Recipe
Decadent Mint Chocolate Mini Cheesecakes are the ultimate treat for anyone who loves the rich, creamy texture of cheesecake combined with the refreshing taste of mint and the indulgent flavor of chocolate. These individual-sized desserts are perfect for parties, special occasions, or whenever you’re craving a sweet and satisfying dessert. The buttery chocolate crust, creamy mint-infused cheesecake filling, and the chocolate ganache topping create a balanced, mouthwatering bite. These mini cheesecakes are both elegant and easy to make, offering a luxurious dessert experience without the fuss.
Ingredients
For the Crust:
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1 1/2 cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
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1/4 cup granulated sugar
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1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
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16 oz cream cheese (softened)
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1/2 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon mint extract
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1/4 teaspoon green food coloring (optional, for color)
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1/2 cup sour cream
For the Chocolate Ganache Topping:
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1/2 cup heavy cream
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4 oz semi-sweet or bittersweet chocolate (chopped)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Crust:
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Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners.
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In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
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Spoon about 1 tablespoon of the mixture into each muffin cup and press it down firmly with the back of a spoon or your fingers to form a crust layer.
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Bake for 8-10 minutes or until the crust is set. Remove from the oven and let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
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In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy (about 3-4 minutes).
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Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mint extract and mix until incorporated.
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If you’d like a minty green color, add a few drops of green food coloring and mix until you achieve your desired shade.
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Finally, fold in the sour cream until the filling is smooth.
3. Assemble the Mini Cheesecakes:
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Spoon the cheesecake filling evenly into each muffin cup, on top of the cooled crust. Smooth the tops with a spatula.
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Bake at 325°F (163°C) for 18-20 minutes, or until the centers are set and slightly firm to the touch. The cheesecakes will continue to firm up as they cool.
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Let the cheesecakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 3 hours, or overnight, to set.
4. Make the Chocolate Ganache:
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While the cheesecakes are chilling, make the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
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Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and smooth.
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Let the ganache cool slightly, then spoon a small amount onto each cheesecake. Use the back of the spoon to spread it evenly over the top.
5. Serve:
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Once the ganache has set, garnish the cheesecakes with chocolate shavings or mint leaves for a finishing touch.
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Serve chilled and enjoy!
Servings and Timing
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Servings: 12 mini cheesecakes
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Prep Time: 20 minutes
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Cook Time: 25-30 minutes
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Chilling Time: 3+ hours (or overnight)
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Total Time: 4 hours
Variations
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Mint Chocolate Chip: Add 1/4 cup of mini chocolate chips to the cheesecake filling before baking for extra texture and flavor.
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Peppermint Bark Topping: Crush some peppermint bark and sprinkle it on top of the ganache for a festive touch.
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Dark Chocolate: Use dark chocolate in the ganache instead of semi-sweet for a richer, less sweet topping.
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Vegan Option: Use dairy-free cream cheese and coconut milk for the ganache to make these mini cheesecakes vegan.
Storage/Reheating
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Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
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Freezing: These cheesecakes freeze well! Wrap them individually in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
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Reheating: There’s no need to reheat these cheesecakes. They are best served chilled or at room temperature.
FAQs
1. Can I use a graham cracker crust instead of chocolate cookies?
Yes, you can swap the chocolate cookie crust for a graham cracker crust if you prefer a more traditional cheesecake base.
2. How can I make these cheesecakes less sweet?
You can reduce the sugar in the filling by 1/4 cup if you prefer a less sweet dessert. Keep in mind that the chocolate ganache will add some sweetness as well.
3. Can I use whipped cream instead of ganache?
Yes! If you prefer, you can top the mini cheesecakes with whipped cream instead of ganache for a lighter topping.
4. Can I make these cheesecakes in advance?
Yes, these cheesecakes can be made ahead of time. In fact, they taste even better after they have chilled for a few hours or overnight, allowing the flavors to meld together.
5. Can I use fresh mint in the filling?
While fresh mint may add flavor, it can also change the texture of the cheesecake filling. If you prefer a more natural mint flavor, use a small amount of finely chopped fresh mint, but note that it may not have the same smooth texture as the extract.
6. What other toppings can I use besides ganache?
You can top these mini cheesecakes with whipped cream, chocolate curls, crushed cookies, or even a drizzle of caramel sauce for a different flavor profile.
7. Can I use a springform pan instead of muffin tins?
Yes, you can use a springform pan to make a large cheesecake instead of individual mini cheesecakes. Just adjust the baking time to 45-50 minutes, and chill the cheesecake before serving.
8. How do I know when the mini cheesecakes are done?
The cheesecakes are done when the edges are set and slightly puffed, and the center is just slightly jiggly. They will firm up more as they cool.
9. Can I add a minty flavor to the ganache?
Absolutely! You can add a few drops of mint extract to the ganache while melting the chocolate for a mint-flavored ganache.
10. Can I make these mini cheesecakes without the crust?
Yes, you can make crustless mini cheesecakes, though the crust adds texture and flavor. If you prefer to skip it, simply bake the filling in the muffin tin without the crust.
Conclusion
Decadent Mint Chocolate Mini Cheesecakes are a delightful combination of rich cheesecake, refreshing mint, and indulgent chocolate, making them the perfect dessert for any special occasion or a sweet treat anytime. Their creamy texture and luxurious flavor are sure to impress, and with the added convenience of individual servings, they’re both easy to serve and easy to enjoy. Whether you’re hosting a party or simply indulging in a little dessert, these mini cheesecakes are guaranteed to be a hit!
Decadent Mint Chocolate Mini Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent Mint Chocolate Mini Cheesecakes are a delightful treat that combines the rich, creamy texture of cheesecake with the refreshing flavor of mint and indulgent chocolate. These mini cheesecakes are perfect for mint and chocolate lovers, offering a perfect balance of sweetness, creaminess, and a touch of cool mint. With a smooth chocolate crust and a minty cheesecake filling, these individual-sized desserts are perfect for parties, holidays, or as a special treat for yourself. They’re easy to make and sure to impress!
Ingredients
For the Crust:
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1 1/2 cups chocolate wafer crumbs (or graham cracker crumbs)
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1/4 cup granulated sugar
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1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
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16 oz cream cheese (softened)
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1/2 cup granulated sugar
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2 teaspoons vanilla extract
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1 teaspoon mint extract
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2 large eggs
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1/4 cup sour cream
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1/2 cup mini chocolate chips (plus extra for topping)
For the Topping (Optional):
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Whipped cream (optional)
- Fresh mint leaves (optional)
Instructions
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Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the chocolate wafer crumbs, sugar, and melted butter until well combined. Spoon a tablespoon of the mixture into the bottom of each mini cheesecake pan, pressing down gently with your fingers or a spoon to form an even crust. Bake for 5 minutes, then remove from the oven and let cool while you prepare the filling.
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Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, mint extract, and sour cream, mixing until fully combined. Add the eggs one at a time, beating well after each addition until smooth.
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Add Chocolate Chips: Gently fold in the mini chocolate chips into the cheesecake mixture.
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Assemble the Cheesecakes: Spoon the cheesecake filling over the cooled crusts, filling each mini cheesecake pan nearly to the top. Tap the pan on the counter gently to remove any air bubbles.
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Bake: Bake the mini cheesecakes for 18-22 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, leave the door ajar, and let the cheesecakes cool in the oven for about 1 hour. Then, remove them from the oven and allow them to cool completely at room temperature.
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Chill: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or overnight, to allow them to set completely.
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Serve: Before serving, top with whipped cream and extra mini chocolate chips, if desired. Garnish with fresh mint leaves for an extra touch of color.
Notes
If you don’t have mini cheesecake pans, you can use a muffin tin with cupcake liners.For an extra minty flavor, add a few drops of green food coloring to the cheesecake mixture.You can use dark or semi-sweet chocolate chips for a richer chocolate flavor.If you prefer a no-bake version, you can set the crusts and filling in the fridge without baking them.
