Description
Make individual servings of creamy, no-bake cheesecake flavored with mint and chocolate. This recipe requires no oven and is simple to assemble.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cocoa powder
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon green food coloring (optional)
- 1 cup heavy whipping cream, cold
- 1/4 cup mini chocolate chips, for topping
Instructions
- Line a 12-cup standard muffin tin with paper liners.
- Combine graham cracker crumbs, 1/4 cup granulated sugar, and cocoa powder in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened.
- Press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each lined muffin cup. Place the tin in the freezer while you prepare the filling.
- In a large bowl, beat the softened cream cheese with the powdered sugar until smooth.
- Mix in the vanilla extract, peppermint extract, and green food coloring, if using. Beat until combined.
- In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
- Refrigerate the cups for at least 4 hours, or until firm.
- Before serving, top each cheesecake cup with a sprinkle of mini chocolate chips.
Notes
- You can use chocolate wafer crumbs instead of graham crackers for a richer crust flavor.
- If you do not have peppermint extract, you can use a small amount of mint extract, but taste first as it is stronger.
- These cups store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 55