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A mini mint oreo cheesecake with a bite missing.
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5 from 6 votes

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!
Prep Time25 mins
Cook Time30 mins
Additional Time1 hr 20 mins
Total Time2 hrs 15 mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12 servings
Calories: 375kcal
Author: Natalie Dicks


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


  • Whipped cream
  • Cookie crumbs
  • Mint sprigs
  • Ganache or fudge sauce


  • 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.


– 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.


Serving: 1g | 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