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Mini mint cheesecakes topped with chocolate shavings

How to grow 7 mint cheesecakes from scratchmint cheesecakes

These mint cheesecakes are a delightful and refreshing dessert, perfect for any occasion. This recipe guides you through making 7 individual cheesecakes from scratch, ensuring a rich, creamy texture and a vibrant mint flavor.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 7 cheesecakes
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons unsalted butter, melted
For the Filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.5 cup sour cream
  • 0.25 cups fresh mint leaves, finely chopped
  • 1 teaspoon mint extract
  • 2 drops green food coloring (optional)
For the Topping (Optional)
  • 1 cup whipped cream
  • 0.25 cups chocolate shavings
  • 7 fresh mint sprigs
  • 2 tablespoons unsalted butter
  • 0.5 cup chocolate chips

Equipment

  • Muffin tin
  • Paper liners
  • Small bowl
  • Electric mixer
  • Large bowl
  • Wire rack
  • Parchment paper

Method
 

Make the Crust
  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs and sugar in a small bowl; stir in melted butter until evenly moistened.
  3. Press about 1 tablespoon of the mixture into the bottom of each lined muffin cup, then bake for 5 minutes and let cool.
Prepare the Filling
  1. Beat softened cream cheese and sugar in a large bowl with an electric mixer until smooth and creamy.
  2. Add eggs one at a time, beating well after each addition, then mix in the sour cream, chopped mint leaves, mint extract, and optional food coloring until just combined.
Bake the Cheesecakes
  1. Divide the cheesecake batter evenly among the prepared muffin cups.
  2. Bake for 20-25 minutes, or until the edges are set but the centers still jiggle slightly.
  3. Turn off the oven and leave the cheesecakes inside with the door ajar for 15 minutes before removing and cooling completely on a wire rack.
Chill and Serve
  1. Refrigerate the cooled cheesecakes for at least 4 hours, or preferably overnight, until firm.
  2. Before serving, optionally top with whipped cream, chocolate shavings, and a fresh mint sprig. To make chocolate shavings, melt 2 tablespoons of unsalted butter with 0.5 cups of chocolate chips and spread thinly on parchment paper, then chill and scrape for shavings.

Notes

For best results, make sure your cream cheese is at room temperature before mixing to ensure a smooth, lump-free cheesecake batter. Adjust green food coloring to your desired shade of mint green. These cheesecakes can be stored in an airtight container in the refrigerator for up to 3-4 days.