Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups heavy cream
  • 2-3 tablespoons powdered sugar
  • 16 Thin Mint cookies (1 sleeve) (crushed)
  • 2 tablespoons salted butter (melted)
  • 8 ounces cream cheese (light or regular, softened)
  • 3 tablespoons powdered sugar
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • 6 Thin Mint cookies (optional)

Instruction

  • In a large bowl (or a blender, I always use my Blendtec for whipping cream), whip the cream and 2-3 tablespoons powdered sugar, depending on how sweet you want it, with an electric mixer to stiff peaks. Set aside or refrigerate.
  • For the crust, toss the crushed cookies and butter together. The mixture will be crumbly. Sprinkle a tablespoon or so of the crust mixture on the bottom of six small 4- to 6-ounce dessert glasses, bowls, or ramekins. Press lightly. Reserve leftover crust crumbles for later.
  • For the cheesecake filling, in a large bowl (again, I usually use my blender) with an electric mixer, stand or handheld, beat the cream cheese and powdered sugar together until smooth and creamy.
  • Melt the chocolate chips in the microwave on low power until just warm and melted (don't overheat). Let the chocolate cool for a few minutes. Scrape it into the bowl/blender with the cream cheese mixture and add the vanilla extract. Whip until smooth and light in texture and color.
  • Fold in 2/3 of the whipped cream until combined and very creamy.
  • Divide the cheesecake mixture evenly among the dessert cups/glasses/bowls. Top with a dollop of leftover sweetened whipped cream, sprinkle any leftover crust crumbs over the top and add an extra Thin Mint for garnish, if desired.
  • These can be made and refrigerated, lightly covered in plastic wrap, for up to a day.