Mint Chocolate Cheesecakes

These Mint Chocolate Cheesecakes are the perfect blend of rich chocolate and refreshing mint, all wrapped up in a smooth, creamy dessert. With a crunchy chocolate cookie crust and a luscious green-tinted minty filling, they’re a crowd-pleaser for holidays, parties, or whenever I’m craving something indulgent yet fresh.

Why You’ll Love This Recipe

I love how these cheesecakes deliver a decadent chocolate base paired with a cool minty flavor that’s both nostalgic and irresistible. They’re easy to portion since they’re made in a muffin tin, making them perfect for entertaining or just enjoying a treat without overindulging. Plus, they look just as good as they taste—especially with that vibrant minty hue and glossy chocolate ganache on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 cup chocolate cookie crumbs (like Oreos, finely crushed)

• 2 tablespoons unsalted butter, melted

For the cheesecake filling:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 large egg

• 1/4 teaspoon peppermint extract (not mint extract)

• 2 tablespoons sour cream

• Green food coloring (a few drops, optional)

• 1/4 cup semi-sweet chocolate chips, melted and slightly cooled

For the topping (optional):

• 1/4 cup heavy cream

• 1/2 cup semi-sweet chocolate chips

• Crushed mint candies or chopped Andes mints (for garnish)

Directions

1. I start by preheating my oven to 325°F (163°C) and lining a muffin tin with paper cupcake liners.

2. I mix the chocolate cookie crumbs and melted butter together in a bowl until the texture is like wet sand.

3. I divide the crumb mixture evenly among the liners, pressing down firmly to form the crust. I bake the crusts for 5 minutes, then let them cool while I make the filling.

4. For the filling, I beat the cream cheese and sugar until smooth and creamy. Then I add the egg, peppermint extract, and sour cream, mixing until everything is well incorporated.

5. I stir in a few drops of green food coloring until I get the minty color I like.

6. I swirl in the melted chocolate using a spatula—just enough to get a marbled effect without fully mixing it.

7. I spoon the filling over the cooled crusts, filling each liner about 3/4 full.

8. I bake the cheesecakes for 15–18 minutes, just until the centers are set. After that, I let them cool at room temperature before refrigerating for at least 2 hours.

9. To make the topping, I heat the cream until just simmering, pour it over the chocolate chips, and let it sit for a minute before stirring into a smooth ganache.

10. Once the cheesecakes are chilled, I spoon the ganache on top and sprinkle with crushed mint candies or chopped Andes mints.

Servings and timing

This recipe makes 8 mini cheesecakes.
Prep time: 20 minutes
Cook time: 18 minutes
Chill time: 2 hours
Total time: About 2 hours and 40 minutes

Variations

I sometimes skip the green food coloring if I want a more natural look. For a stronger mint flavor, I increase the peppermint extract slightly—but I always use caution, since it’s potent. I’ve also swapped out the chocolate ganache for a drizzle of white chocolate or even a whipped topping for a lighter finish. If I’m going nutty, I’ll add crushed peppermint bark or minty chocolate pieces to the filling for extra texture.

Storage/Reheating

I store these cheesecakes in an airtight container in the fridge for up to 5 days. If I need to freeze them, I wrap each one tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. When I’m ready to enjoy them again, I let them thaw in the fridge overnight. I don’t reheat them since they’re best served chilled.

FAQs

How do I know when the cheesecakes are done baking?

I look for the edges to be set while the center still has a slight jiggle. They’ll firm up as they cool.

Can I use mint extract instead of peppermint extract?

I prefer peppermint extract because it gives a cleaner, more classic flavor. Mint extract can taste more like spearmint or even toothpaste-like, which isn’t what I’m going for in dessert.

Can I make these cheesecakes ahead of time?

Yes, I often make them a day ahead and let them chill overnight. They’re actually better once fully set and chilled.

What kind of chocolate cookies should I use for the crust?

I use chocolate sandwich cookies like Oreos without the filling, but chocolate graham crackers or other crisp chocolate cookies also work well.

Can I make these in a standard pie dish instead of individual cheesecakes?

I can, but I’d need to adjust the baking time—likely around 35–40 minutes—and keep an eye on the center to make sure it’s set properly.

Conclusion

These Mint Chocolate Cheesecakes hit the perfect balance of rich and refreshing. I love how simple they are to make yet how impressive they look and taste. Whether I’m whipping them up for the holidays, a party, or a personal indulgence, they never disappoint.