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My bite-sized mint chocolate cheesecakes have turned into my favorite sweet treat for family get-togethers and birthday parties. When cool mint filling sits on a chocolate graham base, it makes an amazing little dessert that guests can't stop eating.
I started making these for my sister when she was expecting last December, and they were such a success that I now always keep some frozen for surprise visitors or when I need a chocolate fix.
What You'll Need
- Chocolate graham crackers: They make a rich dark bottom that works really well with the minty top layer
- Cream cheese: Creates that smooth, tangy base so don't go for low-fat if you want the best results
- Mint extract: Gives that cool taste that makes you think of your top pick mint chocolate candy
- Green food coloring: Adds that minty look though you can skip it if you want
- Chocolate chips: For the shiny top layer, pick semisweet to keep it not too sweet
- Andes mints: These little candies make the dessert special and finish it off perfectly
How To Whip Up Mini Mint Cheesecakes
- Get your pan ready:
- Spray your mini cheesecake tin really well with cooking spray so they'll pop out easily later. This helps them look their best when served.
- Fix up the bottom:
- Stir chocolate graham bits with sugar and melted butter until it looks like damp sand. Split it between the cups and push down with a spoon back to make it flat and tight.
- Blend the top part:
- Beat softened cream cheese with sugar until it's fluffy and lump-free, making sure to clean the bowl sides. Then mix in the egg, mint flavoring and green color on low just until it's smooth for a silky mix.
- Watch while baking:
- Cook at 325°F for just 20 minutes until middles barely set but still wiggle a bit. Leaving the door cracked while they cool stops those ugly breaks from showing up.
- Let them set up:
- Put them in the fridge for a few hours or better yet, overnight so they firm up right and taste their best. Taking your time here makes all the difference.
- Put on the extras:
- Drizzle cooled cheesecakes with melted chocolate and sprinkle with chopped Andes mints so they look store-bought and have extra mint chocolate taste in every bite.
The thing I enjoy most about serving these cheesecakes is watching people take that first taste. When their eyes light up at how the chocolate and cool mint work together, it always makes me happy. My little girl now asks for these instead of regular cake every time her birthday comes around.
Keeping Them Fresh
These little treats stay good in the fridge for about 5 days if you keep them in a sealed container. If you want to save them longer, freeze them without the chocolate top and candy bits. Just wrap each one in plastic and put them in a freezer bag. They'll stay tasty for up to 2 months this way. Let them thaw in the fridge overnight then add the chocolate top and Andes pieces before you serve them.
Getting The Mint Just Right
Finding that sweet spot with mint can be tough. Start with one teaspoon of mint extract, but know that different brands pack different punches. Real mint extract usually tastes cleaner than the fake stuff, but both work fine. If you don't want too much mint kick, go with 3/4 teaspoon. For mint lovers, you can bump it up to 1 1/4 teaspoons, but be careful since too much mint can take over the whole dessert.
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Ways To Serve Them
These mini treats look great on their own, but you can dress them up for fancy times. Put them on a stacked cake stand to wow party guests. For a fancy restaurant feel, add a small puff of fresh whipped cream next to each one with a mint leaf. During Christmas, sprinkle some cocoa powder on the plate and arrange the cheesecakes with fresh strawberries for pretty red and green colors. They go really well with coffee or hot cocoa after dinner.
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Frequently Asked Questions
- → How can I stop cracks in the filling?
Avoid over-mixing once the egg is added, as too much air can cause this. Keeping the oven door closed during baking also helps with even heat.
- → Are these cheesecakes freezer-friendly?
They can be frozen for up to 2 months if double-wrapped tightly in a bag and stored in a secure container. Refrigerate to thaw before serving.
- → What chocolate works best?
Choose good-quality chocolate chips to melt, and use Andes mints for the topping. This gives smooth texture and bold mint flavor.
- → How do I ensure the filling is lump-free?
Let your cream cheese and egg come to room temperature first. Then, mix gently and only until smooth for the best results.
- → What’s a simple way to crush grahams?
A food processor works great for fine crumbs, or seal them in a bag and use a rolling pin to smash them lightly.
- → Can I make this into a big cheesecake?
Yes, just use a springform pan instead and adjust the baking time to suit the larger size.