Description
Delicious mini cheesecakes with a rich chocolate flavor and a hint of mint, inspired by thin mint cookies.
Ingredients
Scale
- 1 cup chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 teaspoon peppermint extract
- Chocolate ganache for topping
- Mint leaves for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Mix chocolate cookie crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a muffin tin lined with cupcake liners.
- In a separate bowl, beat cream cheese until smooth.
- Add powdered sugar, vanilla extract, heavy cream, and peppermint extract. Mix until creamy.
- Pour the cream cheese mixture over the crusts in the muffin tin.
- Bake for 20 minutes. Let cool completely.
- Chill in the refrigerator for at least 2 hours.
- Top with chocolate ganache and garnish with mint leaves before serving.
Notes
- Use gluten-free cookies for a gluten-free version.
- Adjust the amount of peppermint extract to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: thin mint mini cheesecakes, mini cheesecakes, dessert recipes, mint desserts