Mini Mint Cheesecakes are a delightful twist on the classic cheesecake, perfect for anyone who loves the combination of creamy richness and refreshing mint. These bite-sized treats are as adorable as they are delicious, making them ideal for parties, gatherings, or a sweet treat just for yourself. Their individual portions make serving easy, and their cool mint flavor brings a light, refreshing touch to the rich, velvety filling.
What makes these mini cheesecakes stand out is their balance of flavors. The creamy, tangy cheesecake filling pairs beautifully with the subtle mint flavor, which can be infused through mint extract or fresh mint leaves. A classic graham cracker crust provides a crispy, slightly sweet base that complements the smooth filling, while adding just the right texture contrast. Topping them with a mint leaf or a drizzle of chocolate ganache can elevate them to a new level, giving them a professional touch without much extra effort.
These mini cheesecakes are also incredibly customizable. For those who prefer a stronger mint flavor, a bit of crushed mint candy or even some chocolate chips folded into the filling can provide extra sweetness and texture. The individual size of the cheesecakes means that you can easily control portions and even make them ahead of time. They’re the kind of dessert that works well for meal prep, as they hold their shape and flavor in the fridge, allowing you to indulge whenever the craving strikes.
Not only do mini mint cheesecakes bring a refreshing and indulgent taste, but they also offer a perfect way to serve a crowd without the hassle of slicing up a large cheesecake. Whether you’re hosting a summer party, a holiday gathering, or just want something light and refreshing after a rich meal, mini mint cheesecakes are a dessert that everyone will love.
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tbsp butter melted
- 2 package cream cheese 8-ounce
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 tsp peppermint extract
- 2 eggs large,
- green food coloring optional
- whipped cream and for garnish
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture into the bottom of a mini cheesecake pan or a muffin tin lined with cupcake liners.
- In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the milk and peppermint extract and mix until well combined.
- Add the eggs, one at a time, beating well after each addition. If desired, add a few drops of green food coloring to the batter and mix until evenly colored.
- Divide the batter evenly among the prepared crusts.
- Bake for 18-20 minutes, or until the cheesecakes are set and slightly golden around the edges. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate the mini cheesecakes for at least 2 hours, or until chilled and firm.
- To serve, remove the cheesecakes from the pan and garnish with whipped cream and chocolate shavings.
I followed the steps but it came out to dry… what went wrong?
I don’t know if I did something wrong but mine turned out kinda weird. They didn’t fluff up like I expected!
I thought the mint would be too much, but it was just right. Great recipe!
Ehh, not my vibe. The cookie crust was great, but the middle felt too dense. Maybe I overbaked.
I have to say, this is my new go-to dessert! Everybody loved them. Thanks for sharing this amazing recipe!
I can’t trust this recipe – mint and chocolate? That’s strange. The bake time seems way off!
I tried making these for a party, and they turned out more like mini puddings than cheesecakes. Something went wrong.
I tasted the batter and it was super minty, so I worried. But after baking/chilling it mellowed a lot. Tbh this is a win for me.
Minty and chocolaty, love it! Just can’t get enough!
Easy to make and sooo yummy! Perfect for dessert lovers! I had no chocolate crumbs, used Oreos instead. Delicious!!
I don’t know about using Oreos instead! Isn’t the chocolate flavor different? But I guess if it tasted good, why not! LOL!
Looks easy! Can’t wait to try it! Thanks for the tip about Oreos! Yummy!
I don’t like mint. Can I make this without the peppermint? Will it still taste good?
These were super easy to make and tasted delicious! My family loved them.
I don’t know about this one. Mint and cheese? Sounds gross. 😖 But I guess some people like weird flavors. 1 star for me.
I tried making them, but my batter was too runny. 🤔 What did I do wrong?
Um, my cheesecakes didn’t set at all. I followed the recipe exactly, but they are more like puddles. 😕
This recipe is too complicated. Can’t I just buy a cheesecake? 🙄
You could buy one, but homemade is way better! Just take your time with it. 😄
Did anyone else have issues with these falling apart? Mine crumbled really bad.
Why not use regular cream instead of milk? Wouldn’t that make it richer? Just a thought.
Using cream sounds good, but milk balances it out for a lighter texture. Yo, I prefer the creaminess of cream, though! 🥳
Baking 18-20 minutes at 325°F… mine were nowhere near set. I ended up baking like 30 minutes. Maybe my mini pan is bigger? Anyway, good after the fix.
I’m allergic to mint, can I use vanilla instead? Will it wreck the recipe?
Mini! like my snacks. Love it!
I absolutely agree! These mini cheesecakes are perfect for snacking. Can’t wait to try them out!
Made this for my kids and they gobbled ’em up! Can I freeze these for later?
I don’t get why you’d need green food coloring. Doesn’t it taste the same?
Who cares about the color? If it taste good, that’s what matters. Just another fancy gimmick.
I think the green food coloring makes it festive! Plus, it adds to the presentation. It’s not all about taste, you know.
I never thought of putting mint in cheesecake! It’s a bit unusual but surprisingly great! 10/10 would eat again!
I totally agree! Mint adds a refreshing twist to cheesecake. Never thought of it either until I tried it last week. Yum!
Why would you put peppermint in cheesecake?? That’s just wrong. I won’t be trying this.
They turned out green instead of mint color… did I use too much of that color stuff?
I couldn’t find the green food stuff, so I just left it out. They still turned out great, really good flavor!
OMG, these were bomb! I made them for a party and people couldn’t stop eating them.
Delicious! My friends thought I bought them from a bakery. I need to keep this recipe close!
really really good!! easy recipe and it taste better than I thought! 🙂
I’m so glad you liked it! It’s one of my favorites too. 😊
Taste better than you thought? Really? I mean, it’s just cream cheese and cookies, right?
I don’t like mint in desserts, but my family loved this recipe.
That’s awesome your family loved it! More mint for them, I guess! I think I might give this a try despite not liking mint myself.
Mint in dessert is gross! How can they eat that? Cheesecake is already good without weird flavors!
These mini cheesecakes are simply delightful! The mint flavor is perfect for summer. Will make again!
Never made a cheesecake before, but this was easy and tasty! 🥳
Question: do you bake in a water bath? I skipped it and mine were a bit eggy. Still, kids liked it.
Ehh, they weren’t my favorite. The texture was kinda off, like too much cream cheese I guess?
Not sure about peppermint extract + chocolate cookie crumbs. I mean, it works, but it tasted kinda like a mint cookie dessert—cool idea, just not my favorite combo.
Totally get that—peppermint extract + chocolate cookie crumbs sounds awesome on paper, but can tip into “mint cookie” territory fast. I think next time I’d either cut the peppermint in half or swap in a plain vanilla crust.
I didn’t have the right ingredients, but they still came out decent. Couldn’t find peppermint extract, so I used vanilla…oops!
Meh. I mean how can a cheesecake be mini? It’s like a muffin… disappointed.
Ehhh. Too many steps. Also I used milk and it was kinda runny—next time I’ll try sour cream or less milk. Flavor is okay but I expected more.
Delicious! But I skipped the green food coloring and they still turned out great! Who needs it anyway?
I totally agree! The green food coloring is just extra. These cheesecakes are amazing without it!
These are too rich for my taste. My stomach hurts after one! Not bad, but not for me.
I totally get what you mean! They are pretty rich, but maybe try just a bite next time. Can’t waste good cheesecake, right?
These were delightful! Perfect minty flavor. Will make again!
So easy to make! I had all the ingredients already in my pantry. My kids loved them!
Why do u add the green coloring? It’s cheesecakes not a salad, lol.
I think the green just makes it festive! Mint is meant to be refreshing, right? 😊
I mean, it’s just a pop of color! It’s not like it’s gonna taste like grass or somethin’. Chill out! 😄
Very simple and tasted great! The kids had fun making these too.
How do you make them green? I added too much food dye and now they’re like weird green blobs. Still tasted good tho!
This recipe is alright, but I prefer regular cheesecakes, not mini ones.
I totally get where you’re coming from! Mini cheesecakes just don’t hit the same way as a big slice. But they’re cute for parties!
These mini cheesecakes are an absolute delight! The mint flavor is just right. I made them for a party and everyone loved them! ☺️
I don’t get why mint in cheesecake is a thing. Isn’t it supposed to be sweet and creamy? 🤔 Just seems weird to me.
I made these too! They were a hit at my family gathering. I used crushed Oreo instead of chocolate cookie crumbs, and it turned out great! 😋
Easy to follow recipe, but I think I used too much food coloring. They looked kinda weird. Still tasted okay though!
Too much food coloring? I thought that stuff was just for looks. Guess it can ruin it too. 🤔
Glad it tasted okay! Maybe next time dial back the food coloring a bit? It’s all about trial and error. 🍰
Delicious with a touch of chocolate! I might add more peppermint next time, yum!
Is it supposed to turn green? mine is brown… what’s up? lol
Cheesecake is life! Will try this but w/o chocolate crust, ugh!
Totally agree! Cheesecake is amazing, but chocolate crust just doesn’t do it for me either. Can’t wait to see how yours turns out!
These were sooo good! I love mint and chocolate together. Definitely making these again!
Yum! Mint and chocolate are a classic combo. Glad you enjoyed them! I can’t wait to try this recipe myself.
Mini cheesecakes? Bad idea, they just disappear too fast! Make a big one next time!
Mine cracked a little on top. I’m not sure if it’s overbaking or I added the eggs too fast. But still creamy and delicious—just not pretty.
I love mint desserts, but this was kinda strong for me. I’ll use less peppermint extract next time.
These are dangerously cute and way better than I expected. The peppermint extract is perfect—tastes like a minty dessert shop treat.
Okay I tried this and wow—those little edges are dangerously good. The peppermint extract really does taste like a dessert counter. Mine came out a touch too soft though, next time I’ll chill longer.
I don’t know… 2 eggs for that much cream cheese seems off? Also 325°F for 20 minutes—I’m scared they’ll be runny. But I guess if the edges look golden it’s fine? Might try anyway with less peppermint extract.
These were dangerously good. The peppermint is subtle (not toothpaste-y) and the cookie crust is perfect. I’ll definitely make them again for holiday parties.
I was skeptical about using cookies for the crust, but wow, it changed the whole game! Love it.
5 stars! I made these for my party and they were gone in a flash! Everyone asked for the recipe.
Not sure if it was my oven, but they came out slightly browned on top and a little cracked. Taste is great—next time I’ll lower temp or bake shorter.
I think 2 packages cream cheese is a bit confusing—mine was 16 oz total and worked fine, but I double-checked because the wording threw me off. Great texture once I got it right.
The crust part is solid, but I think 3 tbsp butter might be a bit much for my crumb size? Still delicious though.
Mine came out fine with 3 tbsp butter, but I will say I used slightly more cookie crumbs than the recipe calls for. Maybe that’s the key difference?
Yeah, I agree—3 tbsp butter felt a little rich for my crumb amount too. I cut it down to 2 tbsp and the crust still held together really well.
I don’t like mint much, but my friends loved these! I am just here for the chocolate parts.
Chocolate is the best part anyway! Mint’s just there for looks. 😂
I accidentally used mint “flavoring” instead of peppermint extract and… it was okay? Texture was good, but flavor was weird.
min cheesecakes are good but too sweet for me. Maybe less sugar next time?
The green food coloring part feels unnecessary to me, but the flavor was nice. I forgot to refrigerate for the full 2 hours and they were softer than expected.
I followed the instructions pretty closely. Mine took closer to 22 minutes and I chilled overnight. Super creamy and not too sweet.
Why would you put green food coloring? Isn’t that just unnecessary? Tastes good tho.
Super easy and looked fancy with minimal effort. I used crushed Oreos and it came out great. My family demolished them.
Totally agree—these look way harder than they are. I made them for a party and they disappeared fast. The peppermint is the perfect touch!
I tried this but mine cracked a little. I think I overbaked—next time I’ll pull them right at 18 min. Still tasted awesome though.
I made these for my mom’s birthday and she loved them! The whipped cream on top was a nice touch!
Cheesecakes should be baked longer or they won’t be solid! Mine fell apart when I took them out.
Followed the recipe pretty closely, but my center was a little soft after 20 minutes. Still tasted great though—next time I’ll bake 2-3 minutes longer and chill longer.
My batter looked lumpy at first until I beat the cream cheese longer. After that they set fine—garnish really makes them pop.
These mini mint cheesecakes are to die for! So creamy and the mint flavor is just right. Perfect for the holidays!
These are the best mini cheesecakes I have ever made! Super easy and delicious. My kids loved them!
Why eggs TWO packages of cream cheese? like, the ratio seems off to me but I’ll trust the process. (Also I used blue food coloring—whoops.)