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Mint Chocolate Chip Mini Cheesecakes Recipe

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4 from 8 reviews

These Mint Chocolate Chip Mini Cheesecakes are a delightful treat featuring a creamy mint-infused cheesecake filling loaded with mini chocolate chips atop a crunchy Oreo cookie crust. Finished with a rich semi-sweet chocolate ganache, these individual cheesecakes are perfect for parties or a special dessert that combines refreshing mint and decadent chocolate flavors.

Ingredients

Crust

  • 18 mint Oreo cookies

Cheesecake Filling

  • 16 ounces cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • Green food coloring (optional)
  • ¾ cup mini chocolate chips

Ganache Topping

  • 4 ounces semi-sweet chocolate baking bar
  • 4 ounces heavy cream

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350℉. Line a standard-sized cupcake pan with 18 paper liners and place one mint Oreo cookie at the bottom of each liner. Set aside.
  2. Make Cheesecake Batter: In a large bowl, beat the cream cheese until smooth using a stand or hand mixer. Add the granulated sugar and continue mixing until smooth. Incorporate the eggs one at a time until fully blended. Next, mix in the sour cream until incorporated. Finally, add vanilla extract, peppermint extract, and green food coloring if using, mixing gently to combine. Avoid over-mixing to prevent air bubbles.
  3. Add Chocolate Chips: Gently fold in the mini chocolate chips to the batter to evenly distribute.
  4. Fill Cupcake Liners: Evenly distribute the cheesecake batter over the Oreo crusts in the cupcake liners. Tap the pan gently on the countertop a few times to level the batter and remove any trapped air bubbles.
  5. Bake Cheesecakes: Bake for approximately 17-19 minutes, or until the cheesecakes look set and the centers slightly jiggle. Turn the oven off, crack the door open a few inches, and let them rest inside for 2-3 minutes.
  6. Cool Cheesecakes: Remove cheesecakes from the oven and allow them to cool at room temperature for 30 minutes.
  7. Make Ganache: While cheesecakes cool, finely chop the semi-sweet chocolate and place in a heat-proof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer—avoid a rolling boil. Pour the hot cream over the chopped chocolate and let sit undisturbed for 2-3 minutes.
  8. Mix Ganache: Stir gently until the chocolate fully melts and the ganache is smooth. Let the ganache cool for 10 minutes to thicken slightly.
  9. Top Cheesecakes: Spoon a small amount of ganache onto each cooled cheesecake, spreading gently to cover the tops.
  10. Chill Cheesecakes: Transfer the finished cheesecakes to the refrigerator and chill for at least 2 hours before serving to set the ganache and firm up the cheesecake.

Notes

  • To prevent cracking and sinking, avoid over-mixing the batter to minimize air incorporation.
  • If green food coloring is unavailable or undesired, the cheesecakes will still taste delicious without it.
  • Allow the ganache to cool slightly before topping to avoid melting the cheesecake surface.
  • Mint Oreo cookies provide both the crust and enhance the mint flavor for a cohesive taste.
  • Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.

Find it online: https://marthatasty.com/mint-chocolate-chip-mini-cheesecakes-recipe/