The first bite of these Mint Cheesecake Cups gives way to a cool, creamy filling that rests on a buttery graham cracker crunch. This no-bake recipe comes together without an oven, so it suits holiday dessert tables and casual get-togethers alike.
Mint Cheesecake Cups Ingredients
- 2 cups crushed graham crackers (about 1 cup per 1/2 cup of filling is not required; this is the full crust amount) — These form the crumbly crust, so crush them fine enough to pack tightly in the cups. I like fine crumbs here because they pack together better than chunky pieces, which tend to crumble when you scoop.
- 5 tbsp melted butter — It binds the crumbs and keeps the crust from falling apart when you scoop. Melt it fully and let it cool for a minute so it coats the crumbs evenly without pooling.
- 2 tbsp sugar — Sweetens the crust and balances the graham crackers. It also helps the crumbs pack more firmly once the butter is stirred in.
- 1/2 cup powdered sugar — Dissolves easily into the filling for a silky sweetness. Granulated sugar can leave a slightly gritty texture in a mousse like this.
- 8 oz cream cheese — Use it softened so it whips smooth without lumps; this is the base of the mousse. Cold cream cheese stays grainy no matter how long you beat it.
- 1 cup heavy whipping cream — Lightens the filling and gives the mousse its airy body. Keep it cold until you whip it so it builds volume quickly.
- 1 tsp vanilla — Rounds out the mint so the flavor tastes like dessert, not candy. It softens the sharpness of the peppermint.
- 1/2 tsp peppermint — Adds the signature mint flavor; a little goes a long way. Measure it carefully, since too much can taste medicinal once the mousse chills.
- Green food coloring, as needed — Tints the mousse a soft mint green. Add a drop or two at a time and stop when the color looks pale and pleasant.
- 1/2 cup melted white chocolate — Folded into the mousse for richness and a smoother set. Its cocoa butter helps the filling firm up gently in the fridge.
- Whipped cream, as needed — For the swirled topping. Whip it to soft peaks so it holds a swirl without slumping.
- Red maraschino cherries, as needed — One per cup for a classic finish. Pat them dry before placing them so the topping stays neat.
- Christmas sprinkles, as needed — Adds festive color on top. Add them just before serving so the colors stay sharp.
Substitutions And Additions
Graham Crackers
I’d swap in crushed chocolate sandwich cookies for the graham crackers if you want a darker, cocoa-flavored crust. Keep the same amount so the crumbs pack the same way. Crush them as finely as you would the graham crackers so the base stays firm.
Cream Cheese
Full-fat cream cheese gives the most stable mousse, since reduced-fat versions can make the filling looser. Let it soften fully before whipping. Tub-style spreads are not the same product and won’t set the same way.
Peppermint
Peppermint extract gives a bright, clean flavor. Start with the listed amount and taste before adding more, because mint intensifies as it chills. If you only have peppermint oil, use a very small amount, since it is much stronger.
White Chocolate
Good white chocolate chips or a melting wafer both work. Melted milk chocolate would change the color and taste. Melt the white chocolate gently and let it cool slightly before folding it in.
How To Make This Mint Cheesecake Cups Recipe
- Mix the crust. Stir the crushed graham crackers, melted butter, and sugar together in a bowl until every crumb looks evenly damp. The texture should be like wet sand that clumps when pressed. Divide the mixture among the dessert cups and press it firmly into the bottoms with the back of a spoon. Work the crumbs into an even, compact layer about 1/2 inch deep so the base holds when you add the filling. Pro Tip: Pack the crust well, because loose crumbs will mix into the mousse when you spoon it on. If the crust looks dry and crumbly, add a few drops more melted butter and press again.
- Beat the cream cheese base. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth, about 1 to 2 minutes, scraping the sides as needed. Add the powdered sugar and beat again until no lumps remain. The base should look thick, smooth, and glossy before you add anything else. Pro Tip: Cold cream cheese creates lumps that won’t disappear, so let it sit at room temperature until it gives easily when pressed. Whip the mint cheesecake mousse. Pour the heavy cream, vanilla, and peppermint into the cream cheese base. Add the melted white chocolate, cooled slightly, and a few drops of green coloring. Increase the speed to medium-high and whip until the mixture is fluffy and holds soft peaks when the beaters are lifted, usually 2 to 3 minutes. Scrape the bowl as you go so no streaks of cream cheese remain. Pro Tip: Make sure the white chocolate is melted but cooled slightly, or it can seize up the cream cheese. If the mixture looks grainy or curdled, it is over-beaten or too cold; let it rest at room temperature briefly and whip again gently.
- Fill the cups. Spoon or pipe the mint cheesecake mousse over the crust in each glass cup. Fill them to the top and smooth the surface with the back of a spoon so it looks even. Tap each cup lightly on the counter to settle the filling and release trapped air bubbles. Pro Tip: Piping gives neater layers, since spooning can smear the crust. A zip-top bag with a corner snipped off makes clean, even filling easy.
- Chill to set. Refrigerate the filled cups until the mousse is firm enough to hold a clean edge when touched, usually at least 2 hours. Chilling before you add the topping keeps the swirls from sinking into the filling. Pro Tip: If the cups still look soft after 2 hours, give them more time rather than adding topping early. Decorate and serve. Pipe or spoon whipped cream in a small swirl on top of each cup. Press a maraschino cherry into the center and add Christmas sprinkles just before serving so they stay bright and don’t bleed. Pro Tip: If the whipped cream starts to soften while you decorate, keep the cups cold and work in small batches.
How To Serve And Store
Serve these cold straight from the fridge, one cup per person. Keep the cups chilled until the moment they go on the table.
In The Fridge
Cover the cups and keep them in the refrigerator for up to 3 days. Store them in the glass cups they were made in so the layers stay neat. Add the cherries and sprinkles only before serving.
In The Freezer
Freezing is not recommended, since the whipped cream topping can weep and turn grainy when thawed. Keep them chilled instead.
Frequently Asked Questions
Can you make mint cheesecake cups ahead?
Yes, you can make them a day ahead and keep them covered in the refrigerator. Add the maraschino cherry and sprinkles just before serving so they stay bright.
Can I use a different cup or dish?
Yes, any small clear glass or dessert cup works as long as it holds about the same amount of filling. Shorter glasses leave less room for the topping.
Why is my mousse runny?
Usually the cream cheese was too warm or the mixture wasn’t whipped long enough. Chill the filling a bit longer and it should firm up.
Why does my crust crumble when I scoop it?
The crumbs were probably not pressed firmly enough or did not have enough melted butter. Press the crust down well with the back of a spoon, and add a little more butter if it still looks dry.
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Mint Cheesecake Cups
Ingredients
Method
- Mix the crust: stir the crushed graham crackers, melted butter, and sugar together until evenly damp, then press firmly into the dessert cups.
- Beat the cream cheese base: beat the softened cream cheese and powdered sugar until smooth and lump-free. Whip the mint cheesecake mousse: add the heavy cream, vanilla, peppermint, melted white chocolate, and green coloring to the cream cheese base, then whip until fluffy and holding soft peaks.
- Fill the cups: spoon or pipe the mint cheesecake mousse over the crust in each glass cup and smooth the tops.
- Chill to set: refrigerate until the mousse is firm, at least 2 hours. Decorate and serve: top with whipped cream swirls, a maraschino cherry, and Christmas sprinkles just before serving.
