Mini Mint Oreo Cheesecakes Recipe
These cool and creamy mini mint oreo cheesecakes are made in a muffin tin! Homemade whipped cream and a sprinkle of cookie crumbs help make these tiny treats even more decadent!
Servings: 12 servings
Calories: 375kcal
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. 1 1/2 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. Line a standard size muffin tin with 12 paper liners, set aside.
- In a food processor bowl or a ziploc bag, combine add the butter, sugar and salt to the cookie crumbs. Mix until moistened.
- Scoop 1 1/2 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 mixing speed on low, 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 chopped oreos and food coloring, if desired.
- Divide the batter between the 12 muffin liners. They will be full, just make sure they have at about 1/8 inch of liner showing. Tap the pan on the counter 3 times. Place 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 ganaches, if desired. Serve cold.
Notes
– Make sure the cream cheese and sour cream are at ROOM TEMPERATURE before adding them!! If they are not, you’ll end up with a chunky batter. This usually takes about 2 hours, but can also be accomplished via microwave. Place the cream cheese on a microwave-safe plate and cut into 12 sections. Heat on half power for 1 minute, then repeat again. Touch to feel for temperature. It should NOT feel cold at all. You know your microwave, so if it’s still cold, add a little more time.
– Make sure the eggs are room temperature as well. This also takes about 2 hours OR you can fill a small bowl with hot water (somewhere between lukewarm and hot from the tap) and allow the eggs to sit for 6-8 minutes.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 283mg | Potassium: 135mg | Fiber: 1g | Sugar: 26g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg