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Decadent Mint Chocolate Mini Cheesecakes

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  • Author: Lisa
  • 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:

  • 1 1/2 cups chocolate wafer crumbs (or graham cracker crumbs)

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)

  • 1/2 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon mint extract

  • 2 large eggs

  • 1/4 cup sour cream

  • 1/2 cup mini chocolate chips (plus extra for topping)

For the Topping (Optional):

  • Whipped cream (optional)

  • Fresh mint leaves (optional)

Instructions

  • 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.

  • 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.

  • Add Chocolate Chips: Gently fold in the mini chocolate chips into the cheesecake mixture.

  • 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.

  • 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.

  • Chill: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or overnight, to allow them to set completely.

  • 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.

Find it online: https://lisarecipe.com/decadent-mint-chocolate-mini-cheesecakes/