Mint Chocolate Chip Mini Cheesecakes

Mint Chocolate Chip Mini Cheesecakes

Ingredients:

For the crust:

• 1 cup chocolate cookie crumbs
• 3 tablespoons unsalted butter, melted

For the filling:

• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1-2 drops green food coloring (optional)
• 1/2 cup mini chocolate chips

For the topping:

• 1/2 cup whipped cream
• 2 tablespoons chocolate shavings
• Fresh mint leaves for garnish

Instructions:

1. Prepare the crust:

• Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
• Mix chocolate cookie crumbs and melted butter until evenly combined.
• Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake for 5 minutes and let cool.

1. Prepare the filling:

• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Mix in sour cream, eggs, vanilla extract, and peppermint extract. If desired, add green food coloring for a minty hue.
• Gently fold in mini chocolate chips.

1. Assemble the cheesecakes:

• Divide the filling evenly among the prepared liners, filling each about 3/4 full.

1. Bake:

• Bake for 18-20 minutes, or until the centers are set. Allow to cool to room temperature, then refrigerate for at least 2 hours.

1. Add the topping:

• Top each cheesecake with a dollop of whipped cream, sprinkle with chocolate shavings, and garnish with a fresh mint leaf.

1. Serve:

• Remove the paper liners and serve chilled.

Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Total time: ~2 hours 50 minutes
Servings: 12 mini cheesecakes