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Mini Mint Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 33 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Mint Cheesecakes feature a smooth, creamy filling with a refreshing peppermint twist, set atop a buttery graham cracker crust. Perfectly portioned in cupcake liners, they are an elegant and festive dessert suitable for any occasion.

Ingredients

Crust

  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 16 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • Green food coloring (optional)
  • 1 cup heavy cream

Garnish

  • Fresh mint leaves for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a muffin pan with cupcake liners to prepare for baking.
  2. Make Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until the ingredients are thoroughly combined and the mixture resembles wet sand.
  3. Form Crust: Evenly divide the crust mixture into the cupcake liners, pressing down firmly to create a compact and even base for the cheesecakes.
  4. Prepare Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, peppermint extract, and green food coloring if desired, mixing until fully incorporated and the mixture is smooth.
  5. Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a light and airy texture for the filling.
  6. Combine Filling: Gently fold the whipped cream into the cream cheese mixture, mixing carefully until smooth and well combined without deflating the whipped cream.
  7. Fill Cupcakes: Spoon or pipe the cheesecake mixture over the crust in each cupcake liner, filling almost to the top, ensuring even portions.
  8. Bake: Bake the mini cheesecakes for 15 to 18 minutes, or until they are set yet still slightly jiggly in the center, signaling perfect doneness.
  9. Cool: Remove the pan from the oven and let the cheesecakes cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely at room temperature.
  10. Refrigerate: Place the cheesecakes in the refrigerator for at least 2 hours to firm up and develop their flavors fully.
  11. Serve: Before serving, garnish each mini cheesecake with fresh mint leaves for a decorative and flavorful touch.

Notes

  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Use stiff peaks for whipped cream to maintain a light texture in the cheesecake.
  • Do not overbake; cheesecakes should be slightly jiggly in the center when done.
  • Green food coloring is optional, added for a festive minty appearance.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/mini-mint-cheesecakes-recipe/