Lightened up with Greek yogurt, creamy, simple to make and delicious, these Mini Mint Chocolate Cheesecakes will always be a hit!
Raise your hand if you love cheesecake!!
This recipe is adapted from The Greek Yogurt Cookbook which was written by yours truly and is available in all major bookstores. The recipe is called "Heavenly Cheesecake" (on page 135) and this time I decided to add some chocolate and mint to make them a little more festive for the holidays (or really any time of year).
And I made them mini-sized so that they would be
adorable portion-controlled too!
I also used chocolate graham crackers and mashed them up to use for the crust. I used my new mini cheesecake pan that I just got (and LOVE) but a mini muffin pan would work great for these cheesecakes too.
If you are looking for some other easy to make, healthy dessert recipes, you will love these Salted Caramel Chocolate Pecan Tarts, No Bake Salted Caramel Chocolate Bars, No Bake Cookie Dough Bars or this Greek Yogurt Cheesecake with Ginger Snap Crust!
Why You Should Make This Mini Mint Chocolate Mini Cheesecake Recipe
Don't you just love anything that is bite sized? It helps with portion control (unless you eat 10 of them... no judgement here) and makes you feel like you are eating more than you really are.
And if you are like me and enjoy giving homemade baked goods as holiday gifts, this makes it a whole lot easier (and prettier) than cutting up an actual cheesecake and handing out slices.
Chocolate and mint are a match made in heaven. Dare I say that they are right next to my all time favorite of chocolate and peanut butter.
If you'd like to make it more festive for the holidays or even St. Patrick's Day, you can use food coloring. I chose to go natural with some good old chocolate. I haven't used these natural green food coloring yet but I want to the next time. So fun!
You definitely do not need to add the little mint leaf garnish, but they do make them look pretty, don't they? I added the mint leaves for show but you can go ahead and eat them too.
Mint leaves are completely edible and will freshen your breath so go for it!
I added the Greek yogurt so they don't completely taste like cream cheese. Although it has grown on me, I don't really love a strong cream cheese flavor.
That's why cutting it with Greek yogurt is perfect and still tastes creamy and delicious. And also adds some protein.
- Chocolate graham cookie crumbs - You can use whatever chocolate cookie crumbs you'd like, even oreos would be delicious.
- Butter - I always use 100% d, organic butter in all of my recipes for superior taset and quality.
- Unrefined sugar - This can be whatever sugar you have in the house. I like to use unrefined sugar because it's minimally processed and contains some nutrients. You can use maple syrup, honey, coconut sugar, or even try a sugar free alternative such as Monk fruit.
- Cream cheese - I always use full fat cream cheese for the taste quality, but using a lower fat variety wouldn't change this texture at all.
- Plain Greek yogurt - I use plain, full fat Greek yogurt for these bars and loved it. I had some people write to me that they have also used vanilla Greek yogurt and even pumpkin Greek yogurt and they were delicious.
- Cocoa powder - Read the ingredient labels for your cocoa powder and make sure the ingredients say only 100% cocoa.
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Mint - Fresh mint leaves are a wonderful addition in these mini cheesecakes.
- Peppermint extract - I love using extracts to add a powerful punch of flavor without any sugar! This peppermint extract is one of my favorites.
- Lemon - Always use fresh lemon juice, it really does taste better.
- Eggs - I amuse cage free, organic eggs for superior taste and quality.
Mint Chocolate Mini Cheesecakes
- 1 cup chocolate graham cookie crumbs
- ½ cup butter melted
- ¼ teaspoon ground cinnamon
- 1 tablespoon plus 3⁄4 cup unrefined sugar divided use
- 8 ounces cream cheese
- 1 cup nonfat plain Greek yogurt
- 6 tablespoons cocoa powder
- ½ teaspoon pure vanilla extract
- ¼ cup loosely packed fresh mint leaves diced
- ⅛ teaspoon pure peppermint extract
- 1 tablespoon fresh lemon juice about 1⁄2 medium lemon
- 2 eggs
- Preheat the oven to 325°F. Grease a mini cheesecake pan or mini muffin pan and set aside.
- 2. In a , mix together cookie crumbs, butter, cinnamon, and 1 tablespoon sugar.
- Press the mixture into the prepared pie pan, making sure to press evenly on the bottom and the sides of pan. Bake for 10 minutes.
- 3. Mix the cream cheese, Greek yogurt, remaining sugar, vanilla extract, cocoa powder, diced mint leaves, peppermint extract and lemon juice in a medium bowl with an on medium speed.
- When the mixture is almost smooth, add the eggs, one at time, on low speed. Continue to beat on low speed until smooth.
- Pour into the prepared pan and bake for 15-18 minutes until the edges are brown. The middle will not be completely set. Cool on the counter for at least 30 minutes, and refrigerate for at least 4 hours or overnight. Serve cold.