Description

These Mini Mint Drop Cheesecakes are elegant, bite-sized desserts with a creamy mint filling, a surprise Lindt Mint Chocolate center, and a crisp Choc Ripple biscuit base. Topped with whipped cream and grated chocolate, they’re refreshingly rich, perfectly portioned, and irresistibly smooth — ideal for entertaining or a special after-dinner treat.

Ingredients

8 Arnott’s Choc Ripple biscuits

250 g cream cheese, at room temperature, chopped

125 ml (½ cup) sweetened condensed milk

1 egg

Green liquid food colouring

8 Lindt Lindor Milk Mint Chocolate Balls, unwrapped

Whipped cream and grated chocolate, to serve

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Instructions

Prepare the base: Preheat oven to 160°C (140°C fan-forced). Line eight 80 ml (⅓ cup) muffin pans with paper cases. Place one Choc Ripple biscuit in the base of each to form the crust.
Make the filling: Beat cream cheese and condensed milk together with electric beaters until smooth. Add the egg and beat until well combined. Tint with a few drops of green food colouring and mix until evenly colored.
Assemble: Spoon 1 tablespoon of filling into each muffin pan. Place one Lindt Mint Chocolate Ball in the center of each, then cover evenly with remaining filling.
Bake: Bake for 15 minutes or until just set. Let cool completely in the pan, then refrigerate for at least 4 hours (or overnight) until firm.
Serve: Carefully lift cheesecakes from the pans. Top each with whipped cream and sprinkle with grated chocolate. Serve chilled.

Notes

Swap Lindt Mint Chocolate Balls for other flavors like hazelnut, caramel, or dark chocolate.

For a non-mint version, omit the green coloring and use plain truffles.

Top with crushed candy canes or chocolate curls for a festive twist.

Make a larger version in a 20 cm springform pan (bake 30–35 minutes).

Prep Time: 5 hours 20 minutes (includes chilling time)
Cook Time: 15 minutes
Category: Dessert
Method: Bake / Chill
Cuisine: Australian

Nutrition

Serving Size: 1 mini cheesecake
Calories: 285
Sugar: 23 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 70 mg