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Mini Mint Cheesecake
Mini mint cheesecake will make your tastebuds tingle with the perfect balance of cheesecake, chocolate, and mint in every single bite.
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Perfectly creamy and deliciously minty, mini mint cheesecakes are a refreshingly delicious dessert that is impossible to resist! Sure to leave your taste buds tingling, these fun single-serving cheesecakes are easy to bake and enjoy.
MORE RECIPES: Easy Lemon Cheesecake | Mint Chocolate Cheesecake | Reese's Peanut Butter Cup Mini Cheesecake
This mini cheesecake recipe creates individual confections with just the right balance of cheesecake, chocolate, and mint in every single bite. Rich, creamy cheesecake and refreshing peppermint are set atop a chocolatey crust and topped with chocolate-infused whipped cream.
The delightfully minty color makes these mini cheesecakes a sweet choice for Christmas or St. Patrick’s Day. Add a scoop of creamy vanilla ice cream on the side for an extra delicious dessert.
Cheesecake, Oreos, and Andes mints combine for a sweet treat that is fun and flavorful. Perfectly portioned, you won’t need to worry about slicing the cheesecake, everyone can just take their own!
Mini Mint Cheesecake Ingredients
- Oreos - mint Oreo cookie
- Sugar - granulated sugar
- Butter - salted butter
- Chocolate chips - white chocolate chips
- Cream cheese
- Peppermint extract
- Vanilla extract
- Sour cream
- Eggs
- Food coloring - gel-based green food coloring
- Whipping cream - heavy whipping cream
- Cocoa powder
- Sugar - powdered sugar
- Mints - Andes mints
We’re using peppermint extract in our mini cheesecakes, but you can also use mint extract. Mint extract is a spearmint flavor, and it is milder. Taste the batter, before adding the eggs, and adjust the amount of peppermint or mint flavoring to taste.
If you can’t find mint Oreos, or want less mint flavor, you can use classic Oreos instead. You could also use a combination of different kinds of Oreos for the crust and inside the cheesecake.
Make sure you are using room-temperature cream cheese, so you don’t end up with lumps in your cheesecake. To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes. To prevent cracking in your cheesecake, avoid overbeating the batter. Consider switching to a spatula once you add the first egg and mix the rest by hand.
How to Make Mini Mint Cheesecake
FIRST STEP: Preheat the oven to 325°F. Line muffin tins with cupcake liners.
SECOND STEP: Melt the white chocolate chips in a small bowl by microwaving in 30-second increments and stirring between each interval until smooth and fully melted. Set aside to cool.
THIRD STEP: Stir together Oreo crumbs, sugar, and melted butter. You can also do this in a food processor and chop the Oreos into crumbs there, then mix them with the butter and sugar.
FOURTH STEP: Scoop about 1 tablespoon of cookie crumbs into each cavity of the prepared muffin tins. Pack down the crumbs with a small mallet or the bottom of a cup.
FIFTH STEP: In a large mixing bowl, beat the cream cheese until smooth and fluffy.
SIXTH STEP: Add sugar, peppermint, and vanilla extract and beat until fully combined.
SEVENTH STEP: Beat in the cooled white chocolate and sour cream. Taste the mixture (before adding the eggs) and adjust mint flavoring as needed.
EIGHTH STEP: Add in 1 egg at a time and stir by hand until combined.
NINTH STEP: Add 1 to 2 drops of food coloring and mix by hand, adding more coloring until the desired color is achieved.
TENTH STEP: Fold in chopped mint Oreos.
ELEVENTH STEP: Scoop the cheesecake mixture over the packed Oreo crumbs in the muffin tin. Fill each tin almost to the top.
TWELFTH STEP: Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
THIRTEENTH STEP: Allow the cheesecakes to cool to room temperature (about 30 minutes), and then place them in the refrigerator to chill for 1 to 2 hours.
FOURTEENTH STEP: To make the chocolate whipped cream, whip together heavy cream, cocoa powder, and powdered sugar until stiff peaks form. Pipe in swirls on each chilled cheesecake and then top with an Andes mint.
Do I have to use green food coloring?
The green food coloring adds a festive touch to these cheesecakes and gives them a minty look. However, you can omit it if you want to.
Can I make mini cheesecakes in advance?
These mint cheesecakes need to chill for at least 4 hours, so they are a great dessert to make in advance. You can also prep your mini cheesecake ahead of time and wrap it in plastic wrap before storing it in the freezer. Thaw in the fridge overnight when you are ready to serve it.
How do you know when a mini cheesecake is done?
Your cheesecake is done if the center looks set but still jiggles when you move the pan.
How to Store Mini Mint Cheesecake
IN THE FRIDGE: Store leftover mini mint chocolate cheesecakes loosely covered or in an airtight container in the refrigerator for up to 1 week.
IN THE FREEZER: Place cheesecakes in an airtight container in the freezer for up to 2 months. Defrost in the refrigerator before serving.
Mini Mint Cheesecake
Mini mint cheesecake will make your tastebuds tingle with the perfect balance of cheesecake, chocolate, and mint in every single bite.
Ingredients
Crust
- 1½ cups mint Oreo cookie crumbles, about 20 cookies
- ⅜ cup granulated sugar
- 3 tablespoons salted butter, melted
Filling
- 1 cup white chocolate chips, melted and cooled
- 16 ounces cream cheese, softened
- ⅔ cups granulated sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 eggs
- 1 to 2 drops gel-based green food coloring
- 6 mint Oreo cookies, finely chopped
Chocolate Whipped Cream
- 2 cups heavy whipping cream
- 4 tablespoons cocoa powder
- 6 tablespoons powdered sugar
- 18 Andes mints, for decorating
DIRECTIONS
- Preheat the oven to 325°F. Line muffin tins with cupcake liners.
- Melt the white chocolate chips in a small bowl by microwaving in 30-second increments and stirring between each interval until smooth and fully melted. Set aside to cool.
- Stir together Oreo crumbs, sugar, and melted butter. You can also do this in a food processor and chop the Oreos into crumbs there, then mix them with the butter and sugar.
- Scoop about 1 tablespoon of cookie crumbs into each cavity of the prepared muffin tins. Pack down the crumbs with a small mallet or the bottom of a cup.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar, peppermint, and vanilla extract and beat until fully combined.
- Beat in the cooled white chocolate and sour cream. Taste the mixture (before adding the eggs) and adjust mint flavoring as needed.
- Add in 1 egg at a time and stir by hand until combined.
- Add 1 to 2 drops of food coloring and mix by hand, adding more coloring until the desired color is achieved.
- Fold in chopped mint Oreos.
- Scoop the cheesecake mixture over the packed Oreo crumbs in the muffin tin. Fill each tin almost to the top.
- Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
- Allow the cheesecakes to cool to room temperature (about 30 minutes), and then place them in the refrigerator to chill for 1 to 2 hours.
- To make the chocolate whipped cream, whip together heavy cream, cocoa powder, and powdered sugar until stiff peaks form. Pipe in swirls on each chilled cheesecake and then top with an Andes mint.
Nutrition
Calories: 405kcal | Carbohydrates: 37g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 194mg | Potassium: 161mg | Fiber: 1g | Sugar: 29g | Vitamin A: 832IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 2mg
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