Description
These Mini Mint Chocolate Chip Cheesecakes feature a buttery graham cracker crust, a creamy mint-infused filling, and a delightful whipped cream topping. Perfectly portioned for any occasion, these bite-sized desserts are sure to impress with their rich flavors and festive presentation.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 cup mini chocolate chips
- Green food coloring (optional)
- 1 cup whipped cream (store-bought or homemade)
- ¼ cup mini chocolate chips
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Line a muffin tin with cupcake liners or grease the muffin tin directly.
- Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing it down firmly.
- Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and peppermint extracts. Add green food coloring if desired.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the mini chocolate chips.
- Spoon the cheesecake filling over the cooled crusts, filling each liner to the top.
- Smooth the tops with a spatula or the back of a spoon.
- Place the muffin tin in the refrigerator to chill for at least 4 hours, or overnight.
- When ready to serve, remove the cheesecakes from the refrigerator.
- Top each cheesecake with whipped cream, sprinkle with mini chocolate chips, and garnish with fresh mint leaves if desired.
Notes
- For best results, allow the cheesecakes to chill overnight for a firmer texture.
- Feel free to adjust the amount of peppermint extract to suit your taste preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes