Description
These Mini Mint Cheesecakes are delightful, creamy treats perfect for any occasion. Featuring a crisp graham cracker crust and a smooth, mint-infused cream cheese filling, they are baked to perfection and beautifully garnished with fresh mint leaves. Ideal for mint lovers looking for an elegant but easy dessert.
Ingredients
Scale
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
- Preheat oven: Preheat your oven to 325°F (160°C) and line a muffin pan with cupcake liners to prepare for the crust.
- Make crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined. Evenly divide this crust mixture among the cupcake liners, pressing down firmly to form the base.
- Prepare filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, peppermint extract, and optional green food coloring. Mix thoroughly until creamy and well blended.
- Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a light, fluffy texture for the filling.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture until completely smooth and uniform in texture.
- Fill cupcakes: Spoon or pipe the cheesecake mixture over the crust in the cupcake liners, filling each one almost to the top for a generous, decadent portion.
- Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until the cheesecakes are set but still slightly jiggly in the center, indicating perfect doneness.
- Cool: Remove the cheesecakes from the oven and let them cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely to room temperature.
- Refrigerate: Chill the cheesecakes in the refrigerator for at least 2 hours to firm up and enhance the flavors.
- Serve: Just before serving, garnish each mini cheesecake with fresh mint leaves for a refreshing touch and beautiful presentation.
Notes
- You can omit green food coloring if you prefer a natural look without added dyes.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Be careful not to overbake; the center should remain slightly jiggly to maintain a creamy texture.
- Use fresh mint leaves for garnish as dried mint won’t provide the same bright flavor.
- These cheesecakes can be stored in the refrigerator for up to 3 days in an airtight container.
