5.0 from 24 votes
Mint Chocolate Cheesecake
These deliciously easy mini Mint Chocolate Cheesecakes are sure to be a hit with the mint chocolate fans in your life.
Prep Time
20 mins
Cook Time
20 mins
Total Time
6 hrs 40 mins
Servings: 12 servings
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
459kcal
(23%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
249mg
(10%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
752IU
(15%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories
% 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.