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Mint Chocolate Chip Mini Cheesecakes Recipe

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4.1 from 185 reviews

These Mint Chocolate Chip Mini Cheesecakes combine the refreshing flavor of mint with rich chocolate chips in a creamy cheesecake base. Set atop a mint Oreo cookie crust and topped with a luscious chocolate ganache, these individual cheesecakes are perfect for dessert lovers seeking a delightful, minty treat.

  • Total Time: 2 hours 42 minutes
  • Yield: 12 mini cheesecakes

Ingredients

Cheesecake

  • 18 mint Oreo cookies
  • 16 ounces (454 g) cream cheese, room temperature
  • ½ cup (99 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (114 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • Green food coloring, optional
  • ¾ cup (133 g) mini chocolate chips

Ganache

  • 4 ounces semi-sweet chocolate baking bar
  • 4 ounces heavy cream

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (163°C). Crush the 18 mint Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Evenly distribute the crumbs into the bottoms of a 12-cup muffin tin lined with paper cupcake liners and press down firmly to form the crust layer.
  2. Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream, vanilla extract, peppermint extract, and green food coloring if using—mix until fully incorporated. Fold in the mini chocolate chips gently to distribute them evenly throughout the batter.
  3. Fill and bake: Spoon the cheesecake batter evenly over the Oreo crusts in the muffin cups, filling nearly to the top. Bake in the preheated oven for 18-22 minutes or until the centers are set but still slightly jiggly. Avoid overbaking to retain a creamy texture. Once done, allow the cheesecakes to cool in the muffin pan for 10 minutes then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or until fully chilled.
  4. Prepare the ganache topping: Chop the semi-sweet chocolate bar into small pieces and place in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes to melt. Stir gently until the ganache is smooth and glossy.
  5. Assemble and serve: Spoon or drizzle the ganache over each chilled mini cheesecake. Optionally, let the ganache set slightly by refrigerating for 10 minutes before serving. These mini cheesecakes are best served chilled and can be stored in the refrigerator for up to 3 days.

Notes

  • Using room temperature ingredients helps achieve a smoother cheesecake batter.
  • Green food coloring is optional and used for festive presentation, without affecting flavor.
  • Do not overbake the cheesecakes to prevent cracking and dryness.
  • Mini chocolate chips provide bursts of chocolate throughout the cheesecake; regular chips can be used but may melt more.
  • Store leftover cheesecakes covered in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/mint-chocolate-chip-mini-cheesecakes-recipe/