1 9 ozbox of thin mint cookies (or other chocolate mint cookies)crushed (about 2 cups)
4tablespoonunsalted buttermelted
Cheesecake Filling
2 8 ozpackages of cream cheeseroom temperature
2eggsroom temperature
¾cupgranulated sugar
½cupheavy whipping cream
4ozbittersweet chocolatechopped and melted
2teaspoonvanilla extract
Whipped Topping
1 ½cupsheavy whipping cream
⅓cuppowdered sugar
3tablespooncocoa powder
1teaspoonvanilla
Instructions
Crust
Combine crushed cookies and melted butter in a small bowl until combined.
Cheesecakes
Line muffin tin with paper liners. Preheat the oven to 350 degrees.
Beat together the softened cream cheese, eggs, sugar, melted chocolate, whipping cream and vanilla until creamy and smooth, about 1-2 minutes. Do not whip too much air into the mixture.
Scoop about 1 ½ tablespoon of cookie crumb mixture into each cup and use a small glass or your fingers to pack it down slightly.
Scoop about 2 tablespoon of the cream cheese filling over the cookie crust and smooth the tops.
Bake for about 18-22 minutes or until the middles are mostly set. Cool in the pan for 15 minutes and then transfer the cheesecakes to the refrigerator to chill for 1-2 hours.
Once completely chilled and ready to serve, top with a dollop of chocolate whipped cream or pipe a swirl of whipped cream.
Chocolate Whipped Cream
Combine all ingredients and whip with an electric or stand mixer until medium stiff peaks form.
Notes
Cool in the pan for 15 minutes and then transfer the cheesecakes to an airtight container and refrigerate for at least 1 hour. If you leave the cheesecakes in the muffin tin, the bottoms make stick to the pan and make it difficult to get them out.
These keep for about 5 days in an airtight container in the fridge or can be frozen for up to 3 months, tightly covered.
Nutrition
Calories: 289kcal
Keyword cheesecake, cheesecake, chocolate cheesecake, chocolate and mint, chocolate cheesecake, mini cheesecake