Mint chocolate dessert cups are a fun and easy no bake dessert recipe! Mint chocolate cookie crust with mint cream filling and chocolate ganache! These dessert cups are great for parties, are portable, and taste like an Andes mint!
Ingredients for Mint Chocolate Dessert Cups
- Mint chocolate sandwich cookies – I love using mint Oreos for this recipe. If you cannot find mint sandwich cookies, use regular chocolate sandwich cookies!
- Unsalted butter – Melted.
- Cream cheese – Room temperature.
- Granulated sugar – For sweetness.
- Mint extract – A bit of mint extract adds great mint flavoring. I recommend spearmint over peppermint for this recipe, but you can use either.
- Heavy whipping cream – Heavy whipping cream helps make the mint cream light and fluffy. It also is used to make chocolate ganache.
- Green gel food coloring – This ingredient is optional. One drop of green gel food coloring gives the cream filling a beautiful, light green color.
- Chocolate chips – Use dark chocolate, semisweet, or milk chocolate chips to make chocolate ganache.
Tools & Supplies for Making Mint Chocolate Dessert Cups
How to Make Mint Chocolate Dessert Cups
- Combine mint chocolate sandwich cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl cream together room temperature cream cheese and granulated sugar until smooth.
- Add in mint extract, heavy whipping cream, and one drop of green food coloring if desired.
- Whip on medium-high speed until soft peaks form.
- Fill a piping bag with the mint mousse. Pipe the mixture into the cups until about 3/4 full.
- Combine chocolate chips and heavy cream in a microwave-safe bowl and heat for 30 seconds. Mix until smooth. Transfer to a squeeze bottle or piping bag.
- Drizzle the chocolate ganache over the mint cream. Sprinkle with additional mint chocolate cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Mint Chocolate Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it in an 8×8 baking dish!
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much mint cream filling you pipe into the cups!
Mint chocolate sandwich cookie crumbs
Use a food processor to make the mint chocolate cookie crumbs. You can also place the cookies into a sealable plastic bag and crush them with a rolling pin. Also, if you can’t find the mint chocolate variety of cookies, regular chocolate sandwich cookies work perfectly! No need to remove the cream filling!
Storing and serving
These dessert shots can be stored in the refrigerator for about 2 to 3 days. I personally think they taste better after a day or two! A great way to serve these shots at a party is straight out of a cooler! When serving, do not leave the shots out for more than 30 minutes or so.
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Mint Chocolate Dessert Cups
Equipment
- 28-2oz. plastic cups with lids
- Electric hand mixer
Ingredients
- 2 cups crushed mint chocolate sandwich cookies
- ¼ cup unsalted butter melted
- 8 oz cream cheese room temperature
- ¾ cup granulated sugar
- 1 tsp mint extract
- 1 ½ cups heavy cream
- 1 drop green gel food coloring
- ¼ cup chocolate chips
- 2 tbsp heavy cream
- additional crushed mint chocolate sandwich cookies
Instructions
- In a small bowl, combine mint chocolate sandwich cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In another mixing bowl, combine room temperature cream cheese and granulated sugar. Cream together using an electric hand mixer on medium speed until combined and smooth.
- Add mint extract, heavy whipping cream, and one drop of green gel food coloring if desired. Whip on medium-high speed until light and fluffy.
- Fill a piping bag with the mint cream. Pipe the mixture into the cups until about 3/4 full.
- To make the chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl and heat for 30 seconds. Mix until smooth. Transfer to a squeeze bottle or piping bag.
- Drizzle the chocolate ganache over the mint cream. Sprinkle with additional mint chocolate cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
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Comments & Reviews
OMG!!! I saw you on TikTok! I love all your dessert cups.
I’m so glad you found my blog! Thanks for visiting! Enjoy the dessert cups!
It looks like you made these cup. I haven’t heard from cake me home tonight
For your 2 oz desert cups can you tell me approx how much these 2 oz dessert cups are in cups? Would you say they are about 1/4 cup. I want to make these for my sisters bridal shower and want to get a approx picture on how big these are before I order the cups
Thank you
Hi there, Holly! The 2 oz cups hold less than 1/4 cup of filling. Perhaps about half that amount. I usually describe the amount as the size of a shot glass.