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Mini Mint and Chocolate Cheesecakes
Prep Time
20 mins
Cook Time
35 mins
Refrigeration
6 hrs
Total Time
55 mins
 
My son is in love with chocolate and mint, as well as some other people in my life, and have been asked to make this cheesecake flavor for a while. I have to admit, I was a bit nervous about making mint the star in a cheesecake, but I did it! Of course I made them into mini cheesecakes, partly because I'm a bit obsessed with my mini spring form pans, but also because I think it makes them look like little peppermint patties.
Course: Dessert
Servings: 12 servings per batch
Ingredients
Crust:
  • 1.5 cups chocolate graham crackers crushed (about 1 package)
  • 1/2 cup walnuts finely chopped or crushed
  • 6 Tbsp. butter, unsalted melted
  • 1 Tbsp. granulated sugar
  • 1/8 tsp. kosher salt
Base:
  • 24 ounces cream cheese softened
  • 1 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 cup heavy cream
  • 3 whole eggs
  • 1 1/2 tsp. pure peppermint extract
  • 1 tsp. pure vanilla extract
  • 10 drops green food coloring optional
Topping:
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 tsp. pure vanilla extract
  • 1 pinch kosher salt
  • 1 cup mint chips/candy chopped or crushed (optional)
Instructions
Crust
  1. Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl,  then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.
Base/Batter
  1. In a bowl or in measuring cup, combine heavy cream, peppermint extract, vanilla extract and green food coloring, then set aside. Combine cream cheese, flour, and sugar in stand mixer until smooth, scraping bowl as needed. Slowly add in heavy cream, while mixing on a low speed. Mix until smooth. Add eggs (one at a time), mix until just combined.

  2. Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set.

  3. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours).

Toppings

  1. For ganache, heat heavy cream until hot (not quite boiling, starting to simmer). Remove from heat. Pour semi-sweet chocolate chips into heated cream and let sit covered for 3-5 minutes before stirring (heat will melt chips if you give it a chance).

  2. Add vanilla, and stir until smooth (this make take a minute so be patient), allow to cool until it's barely warm then pour over chilled cheesecake.

  3. Shave white chocolate over chocolate covered cheesecakes (optional, for decoration). Refrigerate for 30 minutes or set (do not cover).

  4. Serve/enjoy!

Recipe Notes

These mini cheesecakes have a chocolate graham cracker crust (with walnuts to enhance the texture), a creamy peppermint cheesecake base, and the covered in chocolate ganache (and some crushed mint chips for decoration if you want). I went ahead and added the green food coloring to amuse my son, but of course it's completely optional. Made your own Homemade Whipped Cream with a little peppermint extract, just add a little at a time until it has the right flavor.