Mint Chocolate Cheesecake Cups with Holiday Flair

Mint chocolate cheesecake cups are a delightful, individual dessert combining a cool minty flavor with a rich chocolate crust and creamy cheesecake filling. Finished with festive garnishes, these no-bake treats are perfect for the holidays, dinner parties, or anytime you want a refreshing yet indulgent dessert.

Why You’ll Love This Recipe

• No baking required — simple and fuss-free
• Perfect portion size for individual servings
• Refreshing mint flavor paired with rich chocolate
• Visually appealing with festive toppings
• Ideal make-ahead dessert for holidays or special occasions

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate cookie crumbs (such as Oreos)
• Melted butter
• Cream cheese, softened
• Powdered sugar
• Peppermint extract
• Vanilla extract
• Heavy cream or whipped topping
• Green food coloring (optional)
• Mini chocolate chips or chopped dark chocolate
• Crushed candy canes or holiday sprinkles (for garnish)

Directions

1. In a bowl, mix chocolate cookie crumbs with melted butter until evenly moistened.
2. Spoon the crust mixture into the bottom of cupcake liners or ramekins and press firmly. Chill while preparing the filling.
3. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, peppermint extract, vanilla, and food coloring if using. Mix until fully combined.
4. In a separate bowl, whip the cream until stiff peaks form, then gently fold into the cheesecake mixture.
5. Spoon or pipe the filling over the crust layer. Smooth the tops with a spatula.
6. Sprinkle with mini chocolate chips, crushed candy canes, or festive decorations.
7. Refrigerate for at least 3 hours, or until set.

Servings and timing

Makes: 8 cheesecake cups
Prep time: 20 minutes
Chill time: 3 hours
Total time: 3 hours 20 minutes

Variations

• Use white chocolate chips in the filling for extra richness
• Add a ganache layer on top before chilling for a more decadent bite
• Skip the mint and use orange or raspberry extract for different flavors
• Make a graham cracker crust for a more traditional cheesecake base
• Top with whipped cream or fresh mint leaves for garnish

Storage/reheating

Store cheesecake cups covered in the refrigerator for up to 5 days. These are best served chilled. To freeze, place in an airtight container and store for up to 1 month. Thaw in the refrigerator overnight before serving. Reheating is not recommended for this type of dessert.

FAQs

Can I make these without peppermint extract?

Yes, simply leave it out or replace it with vanilla, almond, or citrus extract for a different flavor.

What kind of cookies should I use for the crust?

Chocolate sandwich cookies (like Oreos) work best, but you can also use chocolate graham crackers or digestive biscuits.

Can I use whipped topping instead of heavy cream?

Yes, whipped topping like Cool Whip can be folded in directly for a shortcut.

Do I have to use food coloring?

No, it’s optional. The green tint simply enhances the festive look.

Can I make these ahead of time?

Yes, they can be made up to two days in advance and stored in the fridge.

Are they freezer-friendly?

Yes, freeze them individually wrapped or in a sealed container. Thaw before serving.

Can I make them in a muffin pan?

Absolutely. Use paper liners in a muffin tin for perfect mini cheesecake portions.

How do I know when they’re set?

They will be firm to the touch and hold their shape when gently pressed after chilling.

Can I add a topping?

Yes, consider adding ganache, whipped cream, or fruit toppings for extra flair.

Are these gluten-free?

They can be made gluten-free by using certified gluten-free cookies for the crust.

Conclusion

Mint chocolate cheesecake cups are a refreshing and indulgent dessert that’s as easy to make as it is to serve. With their no-bake convenience and eye-catching presentation, they’re a go-to option for holiday gatherings or anytime you want a creamy, minty treat that’s individually portioned and crowd-pleasing.

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