Description
Mini Mint Chocolate Cheesecakes are cool, creamy, and bursting with refreshing mint and rich chocolate flavor. With a crunchy Oreo crust and a smooth cheesecake center, these green-tinted treats are perfect for parties, holidays, or a fun twist on classic cheesecake.
Ingredients
Instructions
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Preheat Oven: Preheat to 325°F (165°C) and line a muffin tin with 12 paper liners.
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Make Crust: Combine crushed Oreos and melted butter. Press 1 tbsp into each muffin cup. Bake for 5 minutes, then cool slightly.
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Make Filling: Beat cream cheese and sugar until smooth. Add sour cream, peppermint extract, and food coloring. Beat in eggs one at a time. Fold in chocolate chips.
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Fill & Bake: Spoon filling over crusts until almost full. Bake for 20–22 minutes until centers are set but slightly jiggly.
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Cool & Chill: Let cool in pan, then refrigerate for at least 2 hours.
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Garnish: Top with whipped cream, chocolate shavings, and mint leaves if desired.
Notes
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Peppermint extract is strong—use sparingly.
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Store in the fridge for up to 5 days or freeze for up to 1 month.
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Great for themed events—add festive sprinkles or drizzle with chocolate.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American