Mint Chocolate Cheesecake
User Reviews
5
Mint Chocolate Cheesecake
Description
This Mint Chocolate Cheesecake is made as individual mini cheesecakes using a crust of Oreo cookie crumbs mixed with melted butter and sugar, pressed into muffin liners. The filling consists of softened cream cheese beaten with sugar, an egg, mint extract, and a green food coloring to achieve the signature mint hue. Chopped Andes mints are folded into the batter, providing small bursts of chocolate and mint throughout. The cheesecakes are baked at a moderate temperature until set, then cooled first in the oven and finally chilled overnight to firm up completely. This process results in a creamy, mint-flavored cheesecake with a crunchy cookie base and chocolatey mint pieces integrated inside.
They are typically garnished with whipped cream and whole Andes mints to complement their flavors on serving. This dessert is suited for those who enjoy the blend of mint and chocolate in a rich yet portion-controlled cheesecake format.
Storage guidelines note that these mini cheesecakes keep well refrigerated for up to a week and can be frozen for up to two months, maintaining their texture and flavor when properly wrapped.
Ingredients
- 1 1/4 cups oreo cookie crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons butter melted and cooled, salted
- 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 chocolate chips semi-sweet
- 1/3 cup heavy whipping cream
- 3/4 cup Andes mints approximately 20 unwrapped mints, chopped
- 12 Andes mints if desired, whole, for garnish
- 12 Whipped Cream if desired, whole, for garnish
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
- Store these mini cheesecakes refrigerated in an airtight container for up to one week.
- They can be frozen for up to two months; thaw in the refrigerator before serving.
- Garnish with whipped cream and whole Andes mints for a classic mint chocolate presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 249mg | 10% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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