Mint Chocolate Chip Mini Cheesecakes

Mint Chocolate Chip Mini Cheesecakes is where the classic duo of mint and chocolate comes alive in every bite. These mini delights feature a crunchy chocolate cookie base, a lusciously smooth mint-infused filling, and a decadent chocolate topping. The refreshing hint of mint perfectly balances the rich chocolate.

Prep Time 40

Chill Time 6

Total Time 6 40

Servings Mini Cheesecakes

Calories 438kcal

Author Fay

EQUIPMENT

8 Cavity Round Silicone Mold

INGREDIENTS

Base

200 g (200 g) chocolate cookies optionally covered in chocolate
70 g (⅓ cups) butter unsalted and melted

Filling

500 g (17 ⅔ oz) cream cheese
¾ cup (¾ cup) powdered sugar
500 ml (500 ml) heavy cream
2 teaspoon (2 teaspoon) vanilla extract
½ teaspoon (½ teaspoon) mint essence more or less to taste
food color green
6 (6) mint slice cookies

Topping

¼ cup (¼ cup) chocolate melted
½ cup (½ cup) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
1 teaspoon (1 teaspoon) vanilla extract
8 (8) mint slice cookies halved

INSTRUCTIONS

Base

Use a food processor or stick blender to blend the chocolate cookies until they reach a fine, sandy texture.
In a mixing bowl, combine the cookie crumbs with melted butter, ensuring a uniform mixture.
Divide and press this mixture into the cavities of two silicone moulds (each with 8 cavities), forming the base of your mini cheesecakes. Ensure firm and even pressing for a solid base.
Refrigerate these bases while you prepare the filling, allowing them to set and harden.

Filling

In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy, with no lumps.
Add the heavy cream, vanilla extract, mint essence, and green food coloring (if using), continuing to mix until the mixture is well combined, thick, and fluffy.
Crush the 6 mint slice cookies into fine crumbs using a food processor or a rolling pin.
Fold in the crushed mint cookies into the cream cheese mixture, distributing them evenly.
Carefully spoon this filling over the chilled bases in the moulds, filling each cavity to the top. Smooth the tops with an angled spatula for a neat finish.
Freeze the moulds overnight, or until the cheesecakes are firm and set.

Topping

Gently remove the frozen mini cheesecakes from their moulds, ensuring smooth, clean sides.
Place them on a serving plate and artistically drizzle each with melted chocolate.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a fluffy whipped cream.
Using a piping bag fitted with a large French tip, pipe elegant whipped cream 'kisses' on top of each mini cheesecake.
Finish each cheesecake with a half-piece of mint biscuit, carefully placed on the whipped cream.
Before serving, refrigerate the cheesecakes for a few hours to allow them to thaw and reach the perfect creamy texture.

NOTES

Press the base mixture firmly to prevent crumbling when unmoulding.

Customize the intensity of the mint flavor by adjusting the amount of mint essence.

Use a high-quality chocolate for the topping for a richer flavor.

The cheesecakes can be frozen for up to a month; thaw in the refrigerator before serving.

Experiment with different shapes of moulds for a variety of presentations.

Serve chilled for the best flavor and texture experience.

NUTRITION