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mini chocolate cheesecake with a cookie on top

Mini Chocolate Cheesecakes with Thin Mint Crusts

These decadent mini chocolate cheesecakes have a chocolatey mint cookie crust and are topped with a swirl of chocolate whipped cream.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 18 mini cheesecakes
Calories: 289kcal
Author: Tara Kringlen

Ingredients

Crust

  • 1 9 oz box of thin mint cookies (or other chocolate mint cookies) crushed (about 2 cups)
  • 4 tablespoon unsalted butter melted

Cheesecake Filling

  • 2 8 oz packages of cream cheese room temperature
  • 2 eggs room temperature
  • ¾ cup granulated sugar
  • ½ cup heavy whipping cream
  • 4 oz bittersweet chocolate chopped and melted
  • 2 teaspoon vanilla extract

Whipped Topping

  • 1 ½ cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 3 tablespoon cocoa powder
  • 1 teaspoon vanilla

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