Mini Mint Oreo Cheesecakes Recipe
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.
Servings: 12 servings
Calories: 306kcal
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 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 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 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 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 1/8 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.
Notes
–Make sure the cream cheese and sour cream are at room temperature before adding them! If they’re not, you’ll end up with a chunky batter. This usually takes about 2 hours, but can also be done using the microwave. Place the cream cheese on a microwave-safe plate and cut it into 12 sections. Heat on half power for 1 minute, then repeat. Touch to check the 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 at 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 let the eggs sit for 6-8 minutes.
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.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 360mg | Potassium: 180mg | Fiber: 1g | Sugar: 26g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 4mg
