Mint Chocolate Chip Mini Cheesecakes
Mint Chocolate Chip Mini Cheesecakes are the perfect blend of creamy, minty, and chocolaty flavors. With a minty Oreo crust, rich cream cheese filling, and decadent chocolate ganache topping, these bite-sized cheesecakes are perfect for any occasion and sure to impress!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 30 minutes (including chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
For the Ganache:
4 ounces semi-sweet chocolate baking bar (or semi-sweet chocolate chips)
4 ounces heavy cream
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with 12 cupcake liners.
- Crush mint Oreo cookies into fine crumbs, either in a food processor or using a rolling pin in a plastic bag. Place 1 ½ tablespoons of Oreo crumbs into each muffin liner, pressing them down gently to form a crust. Bake for 5 minutes, then set aside to cool.
- Beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in sour cream, vanilla, peppermint extract, and food coloring if desired.
- Fold in mini chocolate chips.
- Divide the cheesecake batter evenly among the cupcake liners, filling each almost to the top. Bake for 18-20 minutes, or until centers are set. Let cool in the pan for 10 minutes, then transfer to the refrigerator to chill for 2 hours or overnight.
- For the ganache, heat the heavy cream in a saucepan over medium heat until it simmers. Remove from heat and add chopped semi-sweet chocolate. Stir until smooth and let it cool to room temperature.
- Once the cheesecakes are chilled, spoon or drizzle the ganache over the top of each mini cheesecake. Garnish with additional mini chocolate chips or crushed mint Oreos.
- Allow ganache to set for 10 minutes before serving.
Notes
Ensure cream cheese, eggs, and sour cream are room temperature for smooth batter.
These can be made a day ahead and stored in the fridge for even better flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 24g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://justsosavory.com/mint-chocolate-chip-mini-cheesecakes/
