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.
2. 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.
3. Assemble the cheesecakes:
– Divide the filling evenly among the prepared liners, filling each about 3/4 full.
4. 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.
5. Add the topping:
– Top each cheesecake with a dollop of whipped cream, sprinkle with chocolate shavings, and garnish with a fresh mint leaf.
6. 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