Mint Chocolate Chip Cheesecake Bites Freeze Ahead
Indulge in the perfect balance of refreshing mint and rich chocolate with these Mint Chocolate Chip Cheesecake Bites, a no-bake dessert that's as easy to prepare as it is delicious. Featuring a buttery chocolate cookie crust and a creamy, mint-infused cheesecake filling speckled with mini chocolate chips, these bite-sized treats are finished with an optional dollop of whipped cream for extra flair. Ideal for make-ahead entertaining, simply freeze them and thaw when ready to serve – no baking required! With a prep time of just 30 minutes and the ability to make up to 24 servings, these freezer-friendly cheesecake bites are the ultimate crowd-pleaser for parties, holiday gatherings, or a sweet anytime indulgence.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 18 pieces Chocolate sandwich cookies (like Oreo)
- 4 tablespoons Unsalted butter
- 16 ounces Cream cheese, softened
- 3 tablespoons Granulated sugar
- 1 teaspoon Peppermint extract
- 1 teaspoon Vanilla extract
- 4 drops Green food coloring
- 3 tablespoons Mini chocolate chips
- Whipped cream (optional, for topping)
Instructions
Place the chocolate sandwich cookies into a food processor and pulse until finely crushed.
Melt the unsalted butter and stir it into the crushed cookies until evenly combined.
Line a 24-count mini muffin tin with mini cupcake liners.
Spoon about 1 tablespoon of the cookie mixture into the bottom of each liner and press down firmly with the back of a spoon to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
Add the peppermint extract, vanilla extract, and green food coloring. Beat until the mixture is fully combined and evenly tinted green.
Gently fold in the mini chocolate chips using a spatula.
Spoon the cheesecake filling evenly over the prepared crusts in the mini muffin tin, smoothing the tops with a small spoon or spatula.
Place the mini muffin tin in the freezer and freeze for at least 4 hours, or until the cheesecake bites are firm.
Once firm, remove the bites from the muffin tin and transfer to an airtight container to store in the freezer.
When ready to serve, remove from the freezer and allow to thaw for 5-10 minutes. Top with whipped cream, if desired, before serving.
Nutrition Facts
Calories |
137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.1 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
