Mini Mint Chocolate Cheesecakes

Mini Mint Chocolate Cheesecakes are a delightful twist on the traditional cheesecake, combining the rich flavors of chocolate and cool peppermint in a convenient, bite-sized form. With a classic Oreo crust and a minty, creamy filling dotted with chocolate chips, these mini treats are perfect for parties, holidays, or anytime you want a refreshing, decadent dessert.

Why You’ll Love This Recipe

These cheesecakes are the perfect fusion of creamy, chocolatey indulgence and refreshing mint. They’re easy to make, bake quickly, and serve beautifully without slicing. The Oreo crust adds a delightful crunch, while the cool peppermint cheesecake is balanced by the richness of chocolate chips. Ideal for entertaining or a sweet personal indulgence, they’re sure to become a go-to favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

Oreo cookies, crushed
Unsalted butter, melted

For the Cheesecake Filling:

Cream cheese, softened
Granulated sugar
Sour cream
Peppermint extract
Green food coloring (optional)
Large eggs
Mini chocolate chips

For Topping (Optional):

Whipped cream
Chocolate shavings
Fresh mint leaves

Directions

Preheat Oven

Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.

Make the Crust

In a bowl, combine crushed Oreo cookies and melted butter.
Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
Bake for 5 minutes, then remove from the oven and set aside.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add sour cream, peppermint extract, and green food coloring if using. Mix well.
Add eggs one at a time, mixing gently after each addition until just combined.
Fold in the mini chocolate chips.

Fill and Bake

Divide the cheesecake filling evenly among the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
Remove from oven and cool completely in the pan. Then refrigerate for at least 2 hours or until fully chilled.

Garnish and Serve

Just before serving, top with whipped cream, chocolate shavings, and mint leaves if desired.

Servings and timing

Servings: 12 mini cheesecakes
Preparation Time: 15 minutes
Baking Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes
Calories: Approximately 260 kcal per mini cheesecake

Variations

Chocolate Base: Use chocolate graham crackers instead of Oreos for a slightly different texture.
Extra Minty: Add chopped Andes mints or mint chocolate chips instead of regular chocolate chips.
No Food Coloring: Omit green food coloring for a more natural presentation.
Gluten-Free: Use gluten-free chocolate cookies for a gluten-free version.
Festive Touch: Add crushed candy canes on top during the holidays for a peppermint bark feel.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individual cheesecakes without toppings in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight.
Serving: Serve chilled. Garnish just before serving for best appearance and flavor.

FAQs

Can I use a different crust base?

Yes, chocolate graham crackers or any chocolate cookie will work as an alternative.

Is peppermint extract the same as mint extract?

Peppermint extract has a sharper, more pronounced flavor. Mint extract is milder and can be substituted, though the taste will vary slightly.

Can I make these without a muffin tin?

A silicone muffin mold or mini cheesecake pan can be used as alternatives.

How do I know when the cheesecakes are done baking?

They should be set at the edges with a slight jiggle in the center. Avoid overbaking to maintain a creamy texture.

Can I make this recipe in advance?

Yes, these cheesecakes are perfect for making a day ahead and chilling overnight.

Do I need to use a water bath?

No, these mini cheesecakes do not require a water bath thanks to their small size and even baking.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less creamy and rich.

What if I don’t have mini chocolate chips?

Chop regular chocolate chips or a chocolate bar into small pieces as a substitute.

Can I omit the food coloring?

Absolutely. It is optional and only used for visual effect.

Are these cheesecakes freezer-friendly?

Yes, they freeze well. Wrap them individually and thaw in the fridge before serving.

Conclusion

Mini Mint Chocolate Cheesecakes are a refreshing and visually striking dessert that’s as easy to prepare as it is to enjoy. With a cool mint flavor, creamy filling, and chocolatey crunch, they’re an irresistible treat for any occasion. Whether you’re hosting a party or indulging in a sweet craving, these mini delights are guaranteed to impress.

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