The mini chocolate cheesecakes with a Thin Mint crust are a delicious way to switch up simply binge-eating Girl Scout cookies…on a couch…with Netflix…alone. Just me?
Why are Thin Mints so addictive?!
I just can’t. Stop. Eating. Them. I can’t stop eating them because I can’t. Say. No to these cute little kids who come to my door. They’re evil and cherubic all at the same time.
Thin Mints are seriously my favorite Girl Scout Cookie since I was a Daisy selling them myself (which I still have nightmares about, by the way). I actually had to put an all-call on Facebook requesting another box because I had eaten too much of the Thin Mint crumbs with butter out of the bowl that I didn’t have any left over as topping. By the spoonful. We’re talking full-on shoving the crumbs in my face like it was a drug. True story.
There’s a Cookie Locator I have unfortunately heard about where you can find a local
dealer girl selling. Once you know, you know. You’re in the club.
Equipment needed to make mini cheesecakes
The equipment needed for mini chocolate cheesecakes is minimal. I bought this cheesecake pan for an event so I could have smooth edges; however, if you don’t want to go out and buy a cheesecake pan, use a muffin pan and line with cupcake liners. You’ll get the edge marks on your cheesecakes, but who cares? I have made tons of mini cheesecakes lately, so it just makes sense for me to spend a few dollars getting a fancy pan. It has a removable bottom making getting the cheesecakes out of the pan easy peasy.
How to make mini chocolate cheesecakes
Once you get the general gist of what you’re doing, you can make all sorts of combinations (cherry cheesecakes with graham cracker crust, chocolate cheesecakes with Oreo crust and chocolate ganache…the options!).
First, start with the Thin Mint crust.
Preheat your oven to 325 degrees F and spray your cheesecake pan or cupcake liners with non-stick cooking spray, depending on what you’re using.
Next process Thin Mint cookies on high in a food processor until they are pulverized. Slowly add the melted butter while the food processor is still on high. Stop when the butter and cookies are combined, maybe 5-10 seconds more. It should feel gritty, like wet sand. Take out about 3 Tablespoons of crumbs to use later as a topping.
Press the crumbs into the bottom of the pan or cupcake liners.
Then press one heaping tablespoon of the crumb mixture into the bottom of each of the vessels or cupcake liners. I use the top of a small wine bottle. You could use the back of a wooden spoon, too. Bake Thin Mint crusts for about 6 minutes until just set.
Make the chocolate cheesecake filling
Meanwhile, make your filling by whipping together your cream cheese and sugar. Slowly add in the cocoa powder, sour cream, vanilla extract, eggs, and melted chocolate until well combined. Mix on low so you don’t get too much air whipped into the batter. A lot of air means the cheesecakes have a greater chance of cracking when they bake. Not the worst thing in the world, but if you can avoid, you’ll want to.
Lower the oven temp and pour chocolate cheesecake mixture into the vessels
Lower the oven temperature to 300 degrees F. Spoon about 2 Tablespoons worth of the chocolate cheesecake mixture on top of the Thin Mint crust…almost all the way to the top. Jiggle the pan gently to make sure the chocolate is evenly spread out.
Bake, baby, bake.
Bake mini chocolate cheesecakes for 15 minutes, then turn the oven off and let the cheesecakes sit in the oven for another 10 minutes. Finally, take them out of the oven and let them cool for a few minutes before putting them in the refrigerator to chill for about 2 hours.
Top with whipped cream and remaining Thin Mint crumbs
Once they’re cool, you can pop the cheesecakes gently out of the vessels, plate them on whatever tray you want to serve them on, and pipe the whipped cream on top and extra Thin Mint crumbs.
Voila! You’re done.
Need more dessert ideas?
Try this Meyer Lemon Curd Tart with Shortbread Crust that’s just simply delicious and makes me so, so happy. Or if you’re not over chocolate yet, this Chocolate Espresso Silk Pie is one of my all-time favorites. It’s a bit time consuming compared to some other desserts, but it’s well worth the additional few minutes. There’s also this gluten free Chocolate Almond Torte that’s pure fudginess on the inside. This Baileys and Chocolate Poke Cake is by far the easiest and greatest for when you need a dessert plus booze combined into one food item.
Here’s to buying way too many Girl Scout cookies becasue you can’t say no this season!
Mini Chocolate Cheesecakes with Thin Mint Crusts
For the crust:
- 1 sleeve chocolate mint cookies
- 1 1/2 Tbsps unsalted butter
For the cheesecake:
- 12 ounces cream cheese room temperature
- 1/2 cup sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 cup sour cream
- 1/2 tsp pure vanilla extract
- 2 eggs
- 4 oz chocolate melted (I like semi-sweet)
For the whipped cream:
- 1 cup heavy whipping cream
- 1 Tbsp sugar
- Preheat oven to 325 degrees F and spray your cheesecake pan or cupcake liners with non-stick cooking spray, depending on what you're using. Set aside.
- Process Thin Mint cookies on high in a food processor until they are pulverized. Slowly add the melted butter while the food processor is still on high. Stop when the butter and cookies are combined, maybe 5-10 seconds more. It should feel gritty, like wet sand. Set aside about 2 Tablespoons of crumbs for the topping, if desired.
- Press a heaping tablespoon of the crumb mixture into the bottoms of the cheesecake vessels or cupcake liners (I use the top of a small wine bottle). Bake crusts for 5-6 minutes until just set.
- Meanwhile, make your filling. Mix cream cheese and sugar together in a stand mixer with paddle attachment. Slowly add in the cocoa powder, sour cream, vanilla extract, eggs, and melted chocolate until well combined. Mix on low so you don't get too much air whipped into the batter*.
- Lower the oven temperature to 300. Pour about 2 Tablespoons of the chocolate cheesecake mixture on top of each of the Thin Mint crusts. Jiggle pan slightly to make sure the chocolate settles evenly. Bake for 15 minutes, then turn the oven off and keep the cheesecakes in the closed oven for another 10 minutes. Then take them out of the oven to rest for a few minutes before placing in the refrigerator to chill for about 2 hours.
- For the whipped cream: Whisk heavy cream on high in a stand mixer with whisk attachment. Slowly add in sugar and beat until medium-stiff peaks form. Place whipped cream in a pastry bag or dollop whipped cream on top with a spoon. Sprinkle remaining Thin Mint crumbs on top and serve.
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