Mint Chocolate Chip Mini Cheesecakes
Mint chocolate chip mini cheesecakes are a cute dessert treat filled with chocolate and refreshing mint flavor. They're topped with a decadent chocolate ganache that's both easy and impressive.
Servings 18 cheesecakes
Ingredients
Cheesecake
- 18 mint Oreo cookies
- 16 ounces (454 g) cream cheese, room temperature
- ½ cup (99 g) granulated sugar
- 2 large eggs room temperature
- ½ cup (114 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- green food coloring optional
- ¾ cup (133 g) mini chocolate chips
Ganache
- 4 ounce semi-sweet chocolate baking bar
- 4 ounces heavy cream
Instructions
Cheesecake
- Preheat oven to 350℉. Line a standard-sized cupcake pan (not a mini cupcake pan) with 18 paper liners and place one Oreo cookie in the bottom of each liner. Set aside.
- In a large bowl, add cream cheese. Using a stand mixer or hand mixer, beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Then, add sour cream and mix until incorporated. Last, add vanilla, peppermint, and food coloring (optional) and mix until incorporated. We're adding each ingredient separately to prevent lumps from forming. Take care not to over-mix or whip extra air into the batter (this causes sinking later on).
- Add mini chocolate chips and gently stir to incorporate.
- Distribute batter evenly between cups. Gently tap pan onto counter top a few times to level filling and remove excess air bubbles.
- Bake for about 17-19 minutes, or until cheesecake looks set and centers only slightly jiggle. Turn the oven off and crack the door a few inches. Allow cheesecakes to rest for 2-3 minutes before removing from oven. Remove and allow cheesecakes to cool for 30 minutes.
Ganache
- While cheesecakes are cooling, prepare ganache topping.
- Finely chop chocolate, place into a heat-proof bowl, and set aside.
- In a small saucepan over medium heat, add heavy cream. Heat until barely simmering (do not let it come to a full rolling boil, this is too hot).
- Remove from heat and pour over chopped chocolate. Allow to sit, undisturbed, for 2 to 3 minutes.
- Gently stir until chocolate has melted. Larger pieces of chocolate will take longer to melt.
- Allow ganache to cool for 10 minutes before adding a spoonful to each cheesecake. Transfer to the refrigerator and chill cheesecakes for 2 hours before serving.
Notes
- Mini cheesecake size: This recipe makes 18 standard size cupcake cheesecakes. "Mini" refers to the size compared to a regular whole cheesecake and does not refer to a mini muffin tin. You are welcome to use mini muffin tins for this recipe, but it has not been tested, so baking times and quantities will vary.
- Bring ingredients to room temperature: This is important for making a creamy cheesecake filling. If even one ingredient is cold, it can create lumps in the batter.
- Fixing lumpy batter: Try pressing it through a fine mesh sieve to remove the lumps.
- Storage: Cheesecakes will keep for up to 5 days in a sealed container in the refrigerator.
Nutrition
Serving: 1cheesecake | Calories: 215kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 241mg | Potassium: 172mg | Fiber: 2g | Sugar: 17g | Vitamin A: 189IU | Vitamin C: 0.1mg | Calcium: 119mg | Iron: 3mg
