Description
These Mint Chocolate Cheesecakes are a festive mini dessert that combines a creamy mint filling, rich chocolate swirl, and a crunchy cookie crust—all topped with silky ganache. Perfect for holidays, parties, or whenever you crave a refreshing twist on traditional cheesecake.
Ingredients
- 1 cup chocolate cookie crumbs (like Oreos, finely crushed)
- 2 tablespoons unsalted butter, melted
- 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
- 1/4 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Crushed mint candies or chopped Andes mints (for garnish)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix chocolate cookie crumbs and melted butter until it resembles wet sand.
- Press mixture into liners to form crusts. Bake 5 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add egg, peppermint extract, and sour cream. Mix well.
- Add green food coloring to desired hue.
- Swirl in melted chocolate for a marbled effect.
- Spoon filling into liners, about 3/4 full.
- Bake 15–18 minutes until centers are set. Cool completely, then refrigerate 2+ hours.
- Make ganache by pouring hot cream over chocolate chips, then stirring until smooth.
- Top chilled cheesecakes with ganache and crushed mint candies or Andes mints.
Notes
- Don’t overbake—cheesecakes should have a slight jiggle in the center.
- Peppermint extract gives a cleaner flavor than mint extract.
- For a more natural look, omit food coloring.
- These freeze beautifully for up to 2 months—just thaw overnight in the fridge.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 17g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
