Mint Chocolate Cheesecake
These deliciously easy mini Mint Chocolate Cheesecakes are sure to be a hit with the mint chocolate fans in your life.
Ingredients
- 1 1/4 cups Oreo Cookie Crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons salted butter (melted and cooled)
- 16 ounces cream cheese (room temperature)
- 1/3 cup granulated sugar (this is in addition to the previous 1 tablespoon)
- 1 large egg (at room temperature)
- 1/2 teaspoon mint extract
- 3 teaspoons green food coloring (this can be adjusted up or down as you desire)
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
- 3/4 cup Andes Mints, chopped (approximately 20 unwrapped mints)
- 12 Andes Mints (whole) and whipped cream for garnish (if desired)
Instructions
- Preheat the oven to 325 degrees F. Add 12 muffin liners to muffin pan and lightly spray each one with with non-stick spray.
- In a medium bowl, stir together cookie crumbs, sugar and melted butter. Divide this equally into the 12 muffin liners (about 2 level tablespoons each) and press down gently to create a bottom crust for each cheesecake.
- Beat the room temperature cream cheese with an electric mixer, then blend in the sugar. This mixture should be creamy and smooth.
- Add in the egg, mint extract, and green food coloring using the lowest setting on your mixer.add in the chopped Andes mints, and stir just until combined. Do not overmix.
- Divide the cream cheese mixture evenly among the 12 mini cheesecake crusts. Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven. Prop the door open and allow the cheesecakes to cool down for 10 minutes prior to removing.
- Chill the cheesecakes for at least 6 hours, then remove them from the pan.
- To make the ganache topping, heat the heavy cream in a microwave safe measuring cup. Use high heat for 40 seconds. When you remove it from the microwave, immediately add in the chocolate chips. Cover and leave this for 3-5 minutes. Stir the mixture until smooth.
- Place chocolate ganache on the top of each cheesecake and allow them to cool for about 5 minutes to set up.
- If desired, top each with whipped cream, an Andes mint and oreo crumbs just prior to serving.
Notes
Storage: These mint chocolate cheesecakes can be stored in the fridge in an airtight container for up to one week, or may be frozen for up to 2 months.
Please refer to the post above for discussion about ingredients, substitutions, tips, advice and answers to frequently asked questions.
Nutrition
Calories: 459kcalCarbohydrates: 36gProtein: 6gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 249mgPotassium: 185mgFiber: 2gSugar: 28gVitamin A: 752IUVitamin C: 1mgCalcium: 59mgIron: 3mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.