Jo-Anne Rene

Mint Chip Cheesecake Cups

If you’re looking for a simple dessert for Easter, you have to try these cheesecake cups. They don’t take long to make and are easy enough for your little ones to help make. I did make a few changes to the recipe that I noted below. Cheesecake is one of our favorite indulgences and this one did not disappoint.

Mint Chip Cheesecake Cups

Credit: https://www.thesocial.ca/food/recipes/

Ingredients

  • About 12 Oreo cookies (Note: I bought Oreo crumbs)
  • 1 package (8 ounces/225 g) full-fat cream cheese, softened
  • 1 cup (125 g) confectioners’ sugar (Note: I used 1/2 cup)
  • ½ cup heavy (35%) cream, cold
  • 1 teaspoon pure peppermint extract (Note: I didn’t use this)
  • ½ teaspoon pure vanilla extract
  • 1 to 2 drops pink gel food colouring
  • ½ cup (90 g) semi-sweet chocolate chips (Note: I didn’t use these)
  • 1 batch Vanilla Bean Whipped Cream
  • Chocolate sprinkles, for decorating (Optional)

Directions

  1. Place 6 small cups or jars on a small baking sheet.
  2. Finely crush the Oreo cookies in a resealable plastic bag using a rolling pin or pulse in a food processor. You should have 1 cup of crumbs.
  3. Divide the crumbs evenly among the cups, pressing flat with the back of a tablespoon or your fingers to form an even base. Set aside.
  4. In the bowl, whip the cream cheese until smooth. Add the sugar and cream and whip on medium speed until well blended.
    Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the peppermint and vanilla extracts and the food colouring and whip to blend. Fold in the chocolate chips with a rubber spatula.
  5. Divide the batter evenly among the prepared cups and put the cheesecakes into the refrigerator to chill, at least 5 hours.
  6. Right before serving, make the Vanilla Bean Whipped Cream. Fit a pastry bag with a large round piping tip, fill the bag with the whipped cream, then pipe swirls onto the tops of the cheesecakes.
    Top with sprinkles, if using, and serve immediately.
  7. Cheesecakes (without the whipped cream topping) will keep in the refrigerator, covered with plastic wrap, for up to 2 days.
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