These Mini Mint Oreo Cheesecakes are cool, creamy, and bite-sized! Topped with homemade whipped cream and cookie crumbs, they’re a refreshing and decadent treat.
These Mini Mint Oreo Cheesecakes are a fun, bite-sized dessert that combines cool mint flavor with rich, creamy cheesecake and everyone’s favorite chocolate cookies. Each individual cheesecake starts with a crunchy Oreo crust, then gets filled with a smooth mint-infused cheesecake batter and topped with homemade Whipped Cream crushed Oreos and a mint leaf for garnish to create a delicious and eye catching treat.
For more Oreo Recipes you have to check out my Oreo Dip, Oreo Cake, and Oreo Cheesecake Topped Brownies.
Table of Contents
Why We Love These Mini Cheesecakes
- They’re the perfect bite-sized treat, so you don’t feel guilty reaching for just one more.
- Everyone loves Oreos, and combining them with cheesecake feels like the best of both worlds.
- They’re a fun recipe to serve for holidays like St. Patrick’s Day, Christmas, or any group gathering.
Recipe Ingredients
- Oreo Cookie Crumbs: These crunchy, chocolatey crumbs add a rich texture to your cheesecake crust.
- Sour Cream: Adds a subtle tang and light creaminess to the filling.
- Mint Extract: Brings a refreshing minty flavor to the cheesecakes.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Oreo Crumbs Variety: If you don’t have classic Oreos, feel free to substitute with mint Oreo cookie crumbs for an extra minty flavor, or use vanilla Oreo crumbs for a lighter, creamier twist.
- Topping Ideas: A little whipped cream, some crushed Oreos, or a drizzle of chocolate ganache is always a win! If you want to get a bit fancy, fresh mint leaves are a great touch.
How to Make Mini Mint Oreo Cheesecakes
Step 1: Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Line a standard-size muffin tin with 12 paper liners and set aside.
Step 2: In a food processor bowl or a Ziplock bag, combine the cookie crumbs, butter, sugar, and salt. Mix until moistened.
Step 3: Scoop 1 ½ tablespoons of the cookie mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6 minutes, then remove and allow to cool.
Step 4: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar, and flour. Beat on medium speed for 3 minutes until smooth.
Step 5: With the mixer on low speed, gradually add the sour cream, heavy cream, and mint extract. Beat for 2 minutes on medium speed.
Step 6: Add eggs one at a time, mixing well after each addition. Fold in the chopped Oreos and food coloring, if desired.
Step 7: Divide the cheesecake batter between the 12 muffin liners. They will be full, just make sure about ⅛ inch of the liner is still visible. Tap the pan on the counter 3 times to release air bubbles. Place the pan into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool.
Step 8: Remove from the oven and transfer the pan to a wire rack to cool for 20 minutes. Chill in the refrigerator for at least an hour before serving.
Step 9: Top with whipped cream, cookie crumbs, mint sprigs, or ganache, if desired. Serve cold.
Expert Tips
- Room Temperature Ingredients: Make sure your cream cheese, eggs, sour cream, and heavy cream are all at room temperature before you start mixing. This will help everything blend together smoothly and give your cheesecakes that creamy, lump-free texture.
- Tap the Muffin Tin: Before baking, gently tap the muffin tin on the counter a few more times to release any trapped air bubbles. This little trick helps the cheesecakes bake evenly and keeps the tops smooth.
FAQs
If you’re short on time, place the wrapped cream cheese on top of your preheating oven. Or, unwrap it and microwave on half power in 1-minute increments until soft, but don’t overheat!
If you’d like to tone down the mint flavor a bit, try adding a splash of vanilla extract or extra whipped cream on top. Adjusting the mint extract to your preference in future batches can also help create the perfect flavor.
Storage Info
To STORE Mini Mint Oreo Cheesecakes, place them in an airtight container in the refrigerator for up to 5 days. You can also FREEZE them for up to 2 months by wrapping each cheesecake individually in plastic wrap and placing them in a freezer-safe container.
Thaw in the fridge overnight before serving. These cheesecakes are best enjoyed cold.
Mini Mint Oreo Cheesecakes Recipe
Ingredients
For the Crust
- 1 c. Oreo cookie crumbs - no filling
- 4 tbsp. melted butter
- 2 tbsp. granulated sugar
- Pinch of salt
For the Filling
- 12 oz cream cheese - 1 ½ blocks original cream cheese, room temperature
- 1/2 c. granulated sugar
- 2 tbsp. all-purpose flour
- 1/2 c. sour cream - room temperature
- 1/4 c. heavy cream
- 1 tsp mint extract
- 2 large eggs - room temperature
- 1/2 c. chopped mint or regular Oreo cookies
- Green food coloring - optional
Garnishes
- Whipped cream
- Cookie crumbs
- Mint sprigs
- Ganache or fudge sauce
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Line a standard-size muffin tin with 12 paper liners and set aside.
- In a food processor bowl or a Ziplock bag, combine the cookie crumbs, butter, sugar, and salt. Mix until moistened.
- Scoop 1 ½ tablespoons of the cookie mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6 minutes, then remove and allow to cool.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar, and flour. Beat on medium speed for 3 minutes until smooth.
- With the mixer on low speed, gradually add the sour cream, heavy cream, and mint extract. Beat for 2 minutes on medium speed.
- Add eggs one at a time, mixing well after each addition. Fold in the chopped Oreos and food coloring, if desired.
- Divide the cheesecake batter between the 12 muffin liners. They will be full, just make sure about ⅛ inch of the liner is still visible. Tap the pan on the counter 3 times to release air bubbles. Place the pan into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool.
- Remove from the oven and transfer the pan to a wire rack to cool for 20 minutes. Chill in the refrigerator for at least an hour before serving.
- Top with whipped cream, cookie crumbs, mint sprigs, or ganache, if desired. Serve cold.
These were smooth, creamy, and the chocolate and mint worked really well together.
Mini desserts are the best!! Love mint everything! These are perfect for any occasion!