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Mint Chocolate Cheesecake Cups
These Mint Chocolate Cheesecake Cups combine a smooth peppermint-infused cheesecake filling with a crunchy chocolate-coated cookie crumb base. A rich chocolate sauce ties everything together, creating the perfect no-bake dessert.
Servings 12 Cups
Calories 529kcal
INGREDIENTS
Chocolate Sauce
- 200 g (7 oz) dark chocolate or milk chocolate
- 160 ml (⅔ cups) heavy cream
Tim Tam Crumb
- 12 (12) Tim Tams mint or plain or substitute with your favorite chocolate-coated cookie
Cheesecake Filling
- 250 g (8 oz) cream cheese
- 135 g (⅔ cups) caster sugar or superfine sugar
- 600 ml (2½ cups) heavy cream
- 1 teaspoon (1 teaspoon) mint essence or peppermint, More or less to taste.
- green food coloring optional
INSTRUCTIONS
Chocolate Sauce
- Add chocolate and cream to a microwave-safe jug.
- Microwave on high for 30 seconds, then stir.
- Repeat in 30-second intervals until smooth.
- Set aside to cool slightly.
Tim Tam Crumb
- Add Tim Tams to a blender or food processor.
- Pulse to a fine or chunky crumb, based on preference.
- Reserve 1 tablespoon for garnishing.
Cheesecake Filling
- Beat cream cheese and sugar in a mixing bowl until smooth.
- Add heavy cream, mint or peppermint essence, and optional green food coloring.
- Mix until thick and fully incorporated.
- Fold in crushed Tim Tams using a silicone spatula.
Assembly
- Evenly distribute the crushed Tim Tam crumbs among 12 mini dessert cups.
- Spoon or pipe half of the cheesecake filling over the crumb base.
- Drizzle half of the chocolate sauce over the filling.
- Spoon or pipe the remaining cheesecake filling over the chocolate layer.
- Top with the remaining chocolate sauce.
- Sprinkle with reserved Tim Tam crumbs.
- Refrigerate for at least 1 hour before serving.
NOTES
- If you don’t have Tim Tams, use any chocolate-coated cookie.
- For a richer mint flavor, increase the peppermint/mint essence slightly.
- Use full-fat cream cheese for the creamiest texture.
- Let the chocolate sauce cool slightly before layering to prevent melting the cheesecake filling.
- You can make ahead and keep refrigerated in an airtight container for up to 2 days.
- Use a piping bag for neater layers when assembling the cheesecake cups.
NUTRITION
Calories: 529kcal | Carbohydrates: 11g | Protein: 4g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 86mg | Potassium: 208mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1223IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 2mg
