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These mini chocolate cheesecakes are rich and satisfying, built on a chocolate-mint cookie crust and finished with a swirl of chocolate whipped cream. Any chocolate mint cookie works for the crust—frozen Thin Mints are ideal if you have them, but any mint-chocolate cookie or your favorite cookie will do.
I look forward to Girl Scout cookie season—Thin Mints are one of my go-to cookies. I like to keep them in the freezer and resist eating a whole sleeve at once. Freezing really elevates their texture. For these cheesecakes, a mint-chocolate cookie crust complements the creamy chocolate filling perfectly. If you don’t have mint cookies, substitute any chocolate cookie you enjoy.
How to make mini cheesecakes
This recipe is straightforward and quick. Start by making the crust: crush about 9 ounces of mint chocolate cookies to a fine crumb in a food processor or in a zip-top bag with a rolling pin. Stir in melted butter until the crumbs are evenly moistened. Line a muffin tin with paper liners and add about 1½ tablespoons of the crumb mixture to each cup, pressing it down with a small glass or your fingers to form a compact base.
Next prepare the silky filling. Beat room-temperature cream cheese with eggs, granulated sugar, melted bittersweet chocolate, heavy cream and vanilla until smooth and combined—about 1–2 minutes. Avoid whipping too much air into the batter.
Spoon roughly 2 tablespoons of filling over each crust and smooth the tops. Bake at 350°F (175°C) for 18–22 minutes, until the centers are mostly set. Let the cheesecakes cool in the pan for 15 minutes, then transfer to the refrigerator to chill for 1–2 hours. Before serving, pipe or dollop chocolate whipped cream on each cheesecake.
How to prevent the cheesecakes from sinking in the middle?
Cheesecakes can sink for a few reasons. Overmixing the batter is one of the main causes—too much incorporated air makes the filling rise quickly in the oven and then collapse as it cools. To reduce this, mix just until the ingredients are combined and, if using a stand mixer, use the paddle attachment instead of the whisk.
Also work with room-temperature ingredients so the cream cheese blends smoothly without excessive mixing. If you still have issues with sinking centers, adding 1 tablespoon of flour to the filling can give extra structure and help prevent collapse.
How to tell when they are done
Check doneness by gently wiggling the muffin tin near the end of baking. The cheesecakes are done when only the center jiggles slightly while the edges are set. If the filling jiggles a lot or across more than the center, return the cheesecakes to the oven for a few more minutes.
How to store the cheesecakes
Store chilled cheesecakes in an airtight container in the refrigerator for up to 5 days. They freeze well too: after cooling completely, place cheesecakes in a single layer in a zip-top bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and add the whipped cream topping just before serving.
If you try this recipe, tag me on Instagram @tarakringlen—I’d love to see your results.
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Mini Chocolate Cheesecakes with Thin Mint Crusts
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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
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Combine crushed cookies and melted butter in a small bowl until combined.
Cheesecakes
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Line muffin tin with paper liners. Preheat the oven to 350 degrees.
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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.
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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.
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Scoop about 2 tablespoon of the cream cheese filling over the cookie crust and smooth the tops.
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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.
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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
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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. Leaving them in the muffin tin may cause sticking to the pan.
- Store in an airtight container in the fridge for up to 5 days, or freeze tightly covered for up to 3 months.