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Mini Mint Cheesecake

These Mini Mint Cheesecakes are creamy, minty, and irresistible! Perfectly portioned treats with a crunchy mint Oreo crust and luscious white chocolate cream cheese filling.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Mini, Mint, No Crack, Party, White Chocolate
Servings: 12 servings

Ingredients

Crust

  • 1 cup mint Oreo cookie crumbles about 20 cookies
  • 3 tablespoons salted butter melted

Filling

  • 1 cup white chocolate chips melted and cooled
  • 16 ounces cream cheese softened
  • 0.75 cup granulated sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 2 eggs
  • 1 to 2 drops gel-based green food coloring
  • 6 mint Oreo cookies finely chopped

Whipped Topping & Decoration

  • 2 cups heavy whipping cream
  • 4 tablespoons cocoa powder
  • 6 tablespoons powdered sugar
  • 18 Andes mints for decorating

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (160°C). In a mixing bowl, combine the mint Oreo cookie crumbles and melted butter. Mix until the crumbs are evenly coated.
  • If using a cupcake tin, line it with cupcake liners. Press the cookie mixture firmly into the bottom of each cupcake liner or the bottom of the springform pan to form a solid crust. Bake for 10 minutes, then remove from the oven and let it cool.

Create the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined.
  • Pour in the melted white chocolate, peppermint extract, vanilla extract, and sour cream. Mix until everything is fully incorporated and smooth.
  • Add the eggs one at a time, mixing thoroughly after each addition. Ensure the eggs are fully blended without overmixing. Finally, add the gel-based green food coloring, adjusting for desired color.
  • Gently fold in the finely chopped mint Oreo cookies to the cheesecake batter for a minty crunch.

Bake the Cheesecakes

  • Pour the cheesecake filling over the cooled crust in the cupcake tins or springform pan. Bake for 25-30 minutes or until centers are set but slightly jiggly.
  • Turn off the oven and leave the cheesecakes inside for an additional 10-15 minutes to cool slowly, helping to prevent cracking.

Chill the Cheesecakes

  • Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.

Prepare the Whipped Topping

  • In a mixing bowl, combine heavy whipping cream, cocoa powder, and powdered sugar. Whip until soft peaks form.

Assemble and Decorate

  • Remove cheesecakes from liners or springform pan. Top each with a generous dollop of whipped chocolate cream. Decorate with chopped Andes mints.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • 9-inch springform pan or cupcake tin
  • Spatula
  • Measuring Cups and Spoons
  • Double boiler or microwave-safe bowl

Notes

  • Use gluten-free mint cookies to make this recipe gluten-free.
  • Substitute some cream cheese with Greek yogurt for a lighter, healthier filling.
  • Freeze cheesecakes before adding whipped topping for longer storage.
  • Adjust sugar amount to reduce sweetness as preferred.
  • Regular Oreos can be used if mint Oreos are unavailable, add extra peppermint extract for mint flavor.