Mint Chocolate Chip Dessert Cups

Ingredients

• 24 Chocolate sandwich cookies (Crushed into fine crumbs)
• 4 tbsp Unsalted butter (Melted)
• 8 oz Cream cheese (Softened)
• 0.5 cup Powdered sugar (For the mint filling)
• 1 tsp Pure vanilla extract (For the mint filling)
• 0.5 tsp Peppermint extract (Adjust very carefully to taste; peppermint extract is strong)
• Green food coloring (2 to 3 drops, optional)
• 1 cup Heavy whipping cream (Cold; for the mint filling)
• 0.333 cup Powdered sugar (For sweetening the mint filling whipped cream)
• 0.5 cup Mini semi-sweet chocolate chips (Folded into the mint filling)
• 1 cup Heavy whipping cream (Cold; for the topping)
• 2 tbsp Powdered sugar (For the whipped topping)
• 0.5 tsp Vanilla extract (For the whipped topping)
• Mini chocolate chips (For garnish)
• Chocolate curls or crushed chocolate cookies (Optional garnish)
• Fresh mint leaves (Optional garnish)

Steps

1. 1

   Crush the chocolate sandwich cookies into fine crumbs using a food processor, or place them in a sturdy resealable bag and crush them with a rolling pin.

2. 2

   Transfer the crumbs to a bowl and add the melted butter. Stir thoroughly until the crumbs are evenly coated and resemble damp sand.

3. 3

   Divide the crumb mixture among approximately 8 to 10 small dessert cups, using about 2 tablespoons per cup depending on the container size. Press the crumbs down gently with the back of a spoon.

4. 4

   Refrigerate the cups while preparing the filling so the crusts become firm.

5. 5

   Place the softened cream cheese in a large mixing bowl and beat until smooth and creamy, with no visible lumps.

6. 6

   Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Beat until completely incorporated.

7. 7

   If using green food coloring, add 2 to 3 drops and mix until the color is evenly distributed. Taste the filling and adjust the peppermint carefully only if desired.

8. 8

   In a separate chilled bowl, beat 1 cup cold heavy whipping cream with an electric mixer until it begins to thicken.

9. 9

   Add 1/3 cup powdered sugar and continue beating until medium-to-stiff peaks form. Do not overbeat, or the cream may become grainy.

10. 10

    Gently fold approximately half of the whipped cream into the cream-cheese mixture with a spatula, folding slowly to preserve its airy texture.

11. 11

    Add the remaining whipped cream and continue folding until the mint filling is smooth and fluffy.

12. 12

    Fold 1/2 cup mini semi-sweet chocolate chips into the mint filling, mixing gently so the filling remains light.

13. 13

    Remove the chilled crusts from the refrigerator. Spoon the mint chocolate chip filling evenly into the cups, or transfer it to a piping bag or snipped resealable bag and pipe it in a circular motion.

14. 14

    Fill each cup nearly to the top while leaving enough room for the whipped topping. Tap the cups gently on the counter once or twice to remove large air pockets without compressing the filling.

15. 15

    Pour the remaining 1 cup cold heavy whipping cream into a clean bowl and beat until it begins to thicken.

16. 16

    Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Continue whipping until stiff peaks form.

17. 17

    Transfer the whipped cream to a piping bag fitted with a star tip and pipe a small swirl onto each cup. Alternatively, spoon a dollop onto each portion.

18. 18

    Sprinkle mini chocolate chips over the whipped topping. Add chocolate curls, crushed chocolate cookies, or a small fresh mint leaf if desired.

19. 19

    Cover the cups loosely with plastic wrap or place them in a covered container. Refrigerate for at least 2 hours before serving.

20. 20

    Serve directly from the refrigerator. Keep leftovers covered and refrigerated; they are best enjoyed within 2 to 3 days.

Notes

The recipe states approximately 8 to 10 dessert cups; servings are estimated as 9. Cups may be prepared up to 1 day ahead. Keep refrigerated because the filling and topping contain dairy. Optional variations mentioned in the source include chocolate graham-cracker crust, reduced-fat cream cheese, lighter whipped topping, chocolate ganache, dark chocolate cookies, or chopped chocolate-covered mint candies.

Nutrition per serving

• dessert
• no-bake
• chilled
• individual portions
• mint chocolate
• make-ahead
• party dessert
• vegetarian