Wonderful chocolate and mint mini cheesecakes that will satisfy every sweet tooth. These mini baked chasse sakes are perfect to make for any occasion.
Yes! It has been a while since I posted a cheesecake recipe and I am more than excited to share my new recipe for chocolate and mint mini cheesecakes AKA After Eight cheesecakes. Just look at these beauties!
I have no idea why but I adore mint and chocolate flavour. It really does not matter if it is an ice cream, a cake or a cookie – anything mint and chocolate disappears in seconds.
How to make chocolate and mint mini cheesecakes?
These mini cheesecakes are a low effort desserts. The crust is simple, just crushed mint biscuits or cookies and some melted butter. No high baking or huge effort here. Then the cheesecake filling, oh my. It is lush, loaded with chopped After Eight chocolates. Creamy, not too sweet and baked to perfection. Please remember, that cheesecakes should be baked in a quite low temperature and should be wobbly in the middle. They taste the best the date after they were baked.
How to decorate chocolate and mint mini cheesecakes?
I went overboard and added a very generous amount of After Eight chocolate ganache on top. It looks like the ratio of ganache to cheesecake is 1:1 hahah, yeap, this is my decorating style. I am not the best at cake decorating but who cares. It the cheesecakes look like these beauties in the photos, I am in! Oh, and of course After Eight on top is a must, right? Obviously, if you do not have access to After Eights, you can use any mint and chocolate confectionary you like. If you are from the US, you can use Andes chocolates instead.
What do mint and chocolate min cheesecake taste like?
These little desserts are very rich. The base is sweet and a little sandy. The cheesecake filling is creamy and loaded with chopped After Eights. The chocolate ganache is smooth and luxurious. It is a calorie overload, but, so what :), go for it!
If you are looking for more mint and chocolate recipes, I can recommend you the following:
Fudgy chocolate and mint cookies
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Ingredients
Cheesecake base
Cheesecake filling
After Eight chocolate ganache
Toppings
Instructions
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IMPORTANT, for the best results all ingredients should be in a room temperature.
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Prepare a muffin baking tray (I used muffin tray with 12 holes) and line it with muffin liners, set aside.
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Preheat your oven to 140° Fan.
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Take another baking tray, fill it with water and place it on a bottom of your oven.
Making cheesecake base
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Place your cookies in a food processor and pulse until they turn into crumbs.
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In a small pot melt butter.
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Add processed biscuits to melted butter and mix.
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Divide the mixture between the 12 muffin liners.
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Press tight and set aside.
Making cheesecake filling
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In a medium bowl add sour cream, powdered sugar, vanilla, potato starch and cream cheese. Mix well until fully combined.
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Add egg and egg yolks and mix until just combined.
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Add chopped After Eight and food coloring, and fold in with a spoon. Do not mix.
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Divide the cheesecake mixture between the 12 muffin liners.
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Place your baking tray in the oven and bake for about 20 minutes.
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Remove from the oven and let it cool down for 5 minutes and then remove from baking tray and let it cool down completely.
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I always bake cheesecakes a day or two days before I want to serve them so they have time to set in the fridge.
Making After Eight chocolate ganache
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Heat up cream in a small pot, but do not boil it.
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Place chopped chocolate and chopped After Eight in a medium bowl.
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Pour over hot cream over the chopped chocolate and set aside for 5 minutes.
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Then stir vigorously until you get a nice smooth and thick mixture.
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Leave your ganache to cool down and thicken more so you get the desired pipping consistency.
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Spoon ganache to a pipping bag with a pipping nozzle and decorate it as you wish.
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Add whole After Eight on top of each cheesecake.
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Store in the fridge for up to a week.