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?
Keyword: cheesecakes, mini desserts
Servings: 12mini cheesecakes
For the crust:
1sleevechocolate mint cookies
1 ½Tbspsunsalted butter
For the cheesecake:
12ouncescream cheeseroom temperature
2tbspunsweetened cocoa powder
½tsppure vanilla extract
4ozchocolatemelted (I like semi-sweet)
For the whipped cream:
1cupheavy whipping cream
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.
*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.Storage: Keep cheesecakes in the refrigerator wrapped tightly with plastic wrap so they don'd dry out. Cheesecakes will stay fresh 2-3 days.