How to make Choco Mint Mini Cheesecakes -

These little cheesecakes taste wonderful with chocolate and peppermint.Chocolate and Mint are classically compitable flavors in these wonderfully, delicious Choco Mint Mini Cheesecakes. Absolutely delicious,

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dark chocolate (डार्क चॉकलेट), Peppermint pops

Cuisine : Fusion

Course : Desserts

Choco Mint Mini Cheesecakes

Choco Mint Mini Cheesecakes Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 2-2.30 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Choco Mint Mini Cheesecakes Recipe

  • Dark chocolate chopped 1 cup + for garnishing

  • Peppermint pops 4-5

  • Digestive biscuits 8-10

  • Butter melted 4 tablespoons

  • Carrageenan (vegetarian gelatin) 2 tablespoons

  • Hung yogurt 1 1/2 cups

  • Cream cheese 1 cup

  • Whipped cream 1 cup

  • Condensed milk 1/4 cup

  • Powdered sugar 1/2 cup

  • Peppermint essence 1/2 teaspoon

  • Milk 1 cup


Step 1

Crush biscuits into a coarse powder in a grinder jar and place in a bowl. Add butter and mix well. Put this mixture into individual paper muffin cups and spread lightly. Refrigerate to set.

Step 2

Mix carrageenan in a little water and heat in microwave for a minute. Remove from heat and set aside.

Step 3

Melt chocolate in a microwave for a minute. Remove from heat and mix till smooth.

Step 4

Blend together hung yogurt and cream cheese in a bowl with an electric blender until smooth.

Step 5

Crush the peppermint pops.

Step 6

Add melted chocolate to the bowl and fold. Add whipped cream and fold.

Step 7

Add condensed milk and mix well. Add powdered sugar and mix well till well incorporated.

Step 8

Reserve some of the crushed peppermint pops and add remaining along with peppermint essence and mix well.

Step 9

Add milk and mix well. Add dissolved carrageenan and mix well.

Step 10

Pour this mixture into the prepared muffin cup moulds over the biscuit layer. Refrigerate for 2 hours.

Step 11

Garnish with chopped chocolate and reserved crushed peppermint pops and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.