Description
These Mint Chocolate Cheesecakes are individual, creamy delights with a chocolate graham cracker crust and a refreshing mint-flavored cheesecake filling. Perfect for mint lovers, they are beautifully tinted green and topped with optional whipped cream for an extra touch of indulgence.
Ingredients
Crust
- 1 cup chocolate graham cracker crumbs
- 4 Tablespoons unsalted butter, melted
- 2 Tablespoons granulated sugar
Cheesecake Filling
- 16 ounces cream cheese (two blocks), softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon mint extract (adjust to taste)
- 6 drops green food coloring (or enough to reach desired color)
Optional Toppings
- Whipped cream
- Mint leaves
- Crushed graham cracker crumbs
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecakes.
- Prepare Cupcake Pan: Line a 12-cup cupcake pan with cupcake liners and set aside for the crust and filling.
- Make Crust Mixture: In a bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
- Form Crusts: Spoon about 1 1/2 tablespoons of the crust mixture into each cupcake liner. Press down firmly using the bottom of a 1/4 cup measuring cup or similar tool to create an even crust layer.
- Bake Crusts: Bake the crusts in the preheated oven for 5 minutes, then remove and allow them to cool completely to set the base.
- Mix Cream Cheese: Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and free of lumps for a creamy consistency.
- Add Filling Ingredients: Add sugar, eggs, sour cream, and mint extract to the cream cheese and beat until all ingredients are thoroughly combined and smooth.
- Add Food Coloring: Incorporate green food coloring drop by drop into the mixture while beating until your desired minty green color is achieved.
- Fill Crusts: Once crusts have completely cooled, spoon the cheesecake filling evenly into each cupcake liner, filling them near the top.
- Bake Cheesecakes: Bake for 20 minutes at 325°F until the cheesecakes are just set but still slightly jiggly in the center.
- Cool and Chill: Remove from the oven and cool the cheesecakes completely on the counter. Then transfer them to the refrigerator and chill for at least 30 minutes until fully set.
- Serve: Before serving, optionally top each cheesecake with swirls of whipped cream, mint leaves, and a sprinkle of crushed graham cracker crumbs for decoration and extra texture.
Notes
- Adjust the amount of mint extract to taste if you prefer a more pronounced mint flavor.
- Green food coloring is optional and can be adjusted or omitted depending on your color preference.
- Ensure the cream cheese is fully softened before mixing to avoid lumps.
- Chilling time in the refrigerator can be extended for firmer cheesecakes.
- You can store these cheesecakes in an airtight container in the refrigerator for up to 3 days.
- For a quicker set, you can chill in the freezer for 15-20 minutes, but do not freeze solid.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
