These Mini Mint Chocolate Cheesecakes are a delicious single serving dessert that are easy to make and bake! They can serve a crowd and have the perfect chocolate mint flavor.
MINI MINT CHOCOLATE CHEEESECAKES
I'm a huge cheesecake lover! There is something about the creaminess combined with the crunchiness of a cheesecake that is the perfect combination. I also love making mini cheesecakes. They are the perfect single serving dessert for the chocolate mint lover. With a chocolate crust and a creamy mint cheesecake filling, these are absolutely delicious! If you're looking for an easy, tasty and delicious dessert, then this Mini Mint Chocolate Cheesecake Recipe is exactly what you need.
TIPS AND TRICKS TO MAKE MINI MINT CHOCOLATE CHEESECAKES:
- Before filling the crusts with the cheesecake batter, make sure that they are fully cooled.
- You don't have to bake the crust beforehand if you don't want. I like to do it to make sure that the crust gets a little more crunchy and compacted before adding the cheesecake mixture.
- Make sure you use mint extract in these and not peppermint or you will have a whole different flavor.
- Mint extract is a combination of peppermint and spearmint flavors.
- These cheesecakes need to cool fully before being placed in the refrigerator. This prevents them from cracking or building up condensation.
- I used 1 teaspoon of mint extract but if you want to go for a more potent mint flavor you can add 1 ½ teaspoon
- You can use any color cupcake liners you like. I used white because it shows the layers and colors of the cheesecake.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chocolate graham cracker crumbs
- butter
- sugar
- cream cheese
- sour cream
- eggs
- mint extract
- green food coloring
HOW TO MAKE MINI MINT CHOCOLATE CHEESECAKES:
Preheat the oven to 325F degrees. Line a 12 count cupcake pan with cupcake liners and set aside. In a bowl, add the graham cracker crumbs, sugar and melted butter.
Stir mixture until combined and crumbs are moistened.
Spoon about 1 ½ tablespoon of crumbs into each of the cupcake wells and press down. I used the bottom of a ¼ cup measuring cup to press it down. Bake in the oven for 5 minutes, then remove and cool completely.
In the bowl of a stand mixture, or regular bowl, add the cream cheese.
Beat cream cheese until smooth and all lumps are gone.
Add in the sugar, eggs, sour cream and mint extract. Beat until combined. Add in the food coloring.
Mix in the food coloring until everything is green, scraping the bowl as needed.
Once crusts are cool, spoon the cheesecake filling evenly into prepared liners and bake for 20 minutes until just set, they will still be slightly jiggly.
Remove from the oven and cool completely on the counter before transferring to the refrigerator to chill for 30 minutes or until set.
Top with swirls of whipped cream, mint leaves and crushed graham cracker crumbs, if desired.
HOW TO STORE:
- This Chocolate Mint Mini Cheesecake Recipe will last up to 5 days in an airtight container stored in the refrigerator.
- You can also freeze these. Place cheesecakes in an airtight container and they will be good for up to 3 months. When ready to eat, just defrost in the refrigerator.
CRAVING MORE RECIPES? GIVE THESE A TRY!
MINI MINT CHOCOLATE CHEESECAKES
Ingredients
Crust:
- 1 cup chocolate graham cracker crumbs
- 4 tablespoon unsalted butter melted
- 2 tablespoon granulated sugar
Filling:
- 16 oz cream cheese (two blocks) softened
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1- 1 ½ teaspoon mint extract depending on how minty you want it
- 6 drops green food coloring or enough to reach your desired color.
- whipped cream optional
- crushed chocolate graham cracker crumbs optional
- mint leaves optional
Instructions
- Preheat the oven to 325F degrees.
- Line a 12 count cupcake pan with cupcake liners and set aside.
- In a bowl, mix together graham cracker crumbs, sugar and melted butter until combined and crumbs are moistened.
- Spoon about 1 ½ tablespoon of crumbs into each of the cupcake wells and press down, I used the bottom of a ¼ cup measuring cup to press it down.
- Bake in the oven for 5 minutes, then remove and cool completely.
- In stand mixer or with a hand mixer, beat the cream cheese until smooth and no lumps remain.
- Add in the sugar, eggs, sour cream and mint extract. Beat until combined.
- Add in the food coloring and beat until you've reach your desired color.
- Once crusts are cool, spoon the cheesecake filling evenly into prepared liners and bake for 20 minutes until just set. They will still be slightly jiggly.
- Remove from the oven and cool completely on the counter before transferring to the refrigerator to chill for 30 minutes or until set.
- Top with swirls of whipped cream, mint leaves and crushed graham cracker crumbs if desired.
Notes
- Before filling the crusts with the cheesecake batter, make sure that they are fully cooled.
- You don't have to bake the crust beforehand if you don't want. I like to do it to make sure that the crust gets a little more crunchy and compacted before adding the cheesecake mixture.
- Make sure you use mint extract in these and not peppermint or you will have a whole different flavor.
- Mint extract is a combination of peppermint and spearmint flavors.
- These cheesecakes need to cool fully before being placed in the refrigerator. This prevents them from cracking or building up condensation.
- I used 1 teaspoon of mint extract but if you want to go for a more potent mint flavor you can add 1 ½ teaspoon
- You can use any color cupcake liners you like. I used white because it shows the layers and colors of the cheesecake.
Allison Miller
Made these today and absolutely fell in love. I have overly minty flavor but these have the perfect amount and I love the that it used chocolate graham cracker crumbs, we have those on hand a lot because my kids love them. They were so creamy and absolutely delicious! I can't stop making your recipes, everything is amazing.