8ounces(227g)cream cheese, light or regular, softened
½cup(85g)semisweet or bittersweet chocolate chips
6Thin Mint cookies, optional
In a large bowl (or a blender, I always use my Blendtec for whipping cream), whip the cream and 2-3 tablespoons powdered sugar, depending on how sweet you want it, with an electric mixer to stiff peaks. Set aside or refrigerate.
For the crust, toss the crushed cookies and butter together. The mixture will be crumbly. Sprinkle a tablespoon or so of the crust mixture on the bottom of six small 4- to 6-ounce dessert glasses, bowls, or ramekins. Press lightly. Reserve leftover crust crumbles for later.
For the cheesecake filling, in a large bowl (again, I usually use my blender) with an electric mixer, stand or handheld, beat the cream cheese and powdered sugar together until smooth and creamy.
Melt the chocolate chips in the microwave on low power until just warm and melted (don't overheat). Let the chocolate cool for a few minutes. Scrape it into the bowl/blender with the cream cheese mixture and add the vanilla extract. Whip until smooth and light in texture and color.
Fold in 2/3 of the whipped cream until combined and very creamy.
Divide the cheesecake mixture evenly among the dessert cups/glasses/bowls. Top with a dollop of leftover sweetened whipped cream, sprinkle any leftover crust crumbs over the top and add an extra Thin Mint for garnish, if desired.
These can be made and refrigerated, lightly covered in plastic wrap, for up to a day.
Thin Mints: if you don't have Thin Mints, try using mint Oreos or experiment with other chocolate cookies. You could also try your hand at homemade Thin Mints.