Mini Mint Cheesecakern

a close up shot of Mini Mint Cheesecakes on a stand

This mini mint cheesecake recipe creates deliciously minty confections set atop a chocolatey crust and topped with chocolate-infused whipped cream.

Jump to Recipe

Prep Time40

Cook Time1 15

Total Time6 10

Servings

Table of Contents

Mini Mint Cheesecake Ingredients
Substitutions And Additions
How To Make This Mini Mint Cheesecake Recipe
How To Serve
Storing Mini Mint Cheesecakes
More Recipes You’ll Love
JUMP TO RECIPE
More Easy Dessert Recipes

This mini mint cheesecake recipe creates cute individual confections that are the perfect amount of sweetness. The combination of rich, creamy cheesecake and refreshing peppermint set on top of a chocolate cookie crust will leave your taste buds tingling.

a close up shot of Mini Mint Cheesecake with a bite taken out of it

Mini Mint Cheesecake Ingredients

Mini Mint Cheesecake raw ingredients that are labeled

Mini mint cheesecake is an incredibly satisfying experience for your taste buds! A delicious combination of smooth and creamy cream cheese, a delicious chocolate cookie crust, chocolate whipped cream, and a refreshing hint of mint make this treat one of a kind.

The layers of sweetness layered on top of the crushed chocolate cookies compliment the minty blast perfectly, making it impossible not to dive in for more.

To make these tiny treats, you’ll need:

For The Chocolate Crust

1½ cups of mint Oreo cookie crumbs (about 20 cookies)
⅜ cup of granulated sugar
3 tablespoons of salted butter, melted

For The Filling

1 cup of white chocolate chips, melted and cooled
2 (8-ounce) packages of cream cheese, softened
⅔ cups of granulated sugar
1 teaspoon of peppermint extract
1 teaspoon of vanilla extract
½ cup of sour cream
2 eggs
1-2 drops of gel-based green food coloring
6 mint Oreo cookies, finely chopped

For The Chocolate Whipped Cream

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

Substitutions And Additions

OREOS: Classic Oreos can be substituted for any or all of the mint Oreos called for in this mini peppermint cheesecakes recipe.

PEPPERMINT EXTRACT: I prefer peppermint extract, but you can also use mint extract (mint extract is a spearmint flavor). Mint extract is milder. Taste the batter (before adding the eggs!!) and adjust the amount of peppermint or mint flavoring to taste.

How To Make This Mini Mint Cheesecake Recipe

You will create three distinct layers for this cheesecake recipe. First, you will take the crushed Oreo cookies, mix them with butter and sugar, and create the crust for the cheesecakes in each muffin tin.

Next, you will whip up the creamy and minty filling and layer that on top of the cookie crust. Bake the cheesecakes and let them cool.

Finally, you will top them with fluffy chocolate whipped cream for the perfect finish.

Follow our step-by-step instructions below.

STEP ONE: Preheat the oven to 325°F. Line muffin tins with cupcake liners.

OUR RECIPE DEVELOPER SAYS

Parchment paper or foil-lined liners are the easiest to peel from the cheesecake filling.

STEP TWO: Melt the white chocolate chips in a small bowl by microwaving them in 30-second increments and stirring between each interval until smooth and fully melted. Set aside to cool.

STEP THREE: Stir together the Oreo crumbs, sugar, and melted butter. You can also do this in a food processor and chop the Oreos into fine crumbs there, then mix them with the butter and sugar.

oreo crumbs, sugar, and melted butter folded in a bowl

STEP FOUR: 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.

cookie crumbs scooped into each cavity of the muffin tins

STEP FIVE: In a large bowl with a hand mixer, beat the cream cheese until smooth and fluffy.

PRO TIP:

Make sure you are using room temperature cream cheese, so you don’t end up with lumps in your cheesecake.

STEP SIX: Add the sugar, peppermint, and vanilla extract and beat until fully combined.

STEP SEVEN: Beat in the cooled white chocolate and sour cream. Taste the mixture (before adding the eggs) and adjust the mint flavoring as needed.

STEP EIGHT: Add 1 egg at a time and stir by hand until combined.

PRO TIP:

Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. I always switch to a spatula and mix the rest by hand once I add the first egg.

STEP NINE: Add 1 to 2 drops of food coloring and mix by hand, adding more coloring until the desired green color is achieved.

food coloring added to the sugar mixture in a bowl

STEP TEN: Fold in the chopped mint Oreos.

STEP ELEVEN: Scoop the cheesecake mixture over the packed Oreo crust in the muffin tin. Fill each tin almost to the top.

cheesecake mixture scooped over the oreo crumbs in the muffin tin

STEP TWELVE: Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

STEP THIRTEEN: 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.

STEP FOURTEEN: To make the chocolate whipped cream, whip together in a medium mixing bowl the 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.

swirls piped on each mini cheesecake in a muffin pan

How To Serve

These delightfully minty green mini cheesecakes would fit right in as a decadent dessert for a St. Patrick’s Day celebration. Add a creamy scoop of vanilla ice cream on the side for an extra delicious treat.

As for drinks, pair this decadent treat with something light like iced tea or raspberry lemonade.

Our mini apple cheesecakes and mini pecan cheesecake bites are just as cute and delicious as these ones.

MORE CHEESECAKE RECIPES

Cheesecakes

Red Velvet Cheesecake

Cheesecakes

Carrot Cake Cheesecake

Storing Mini Mint Cheesecakes

IN THE FRIDGE: Store mini mint chocolate cheesecakes loosely covered or in an airtight container in the refrigerator for up to 1 week.

IN THE FREEZER: Store the mini cheesecakes in the freezer for up to 2 months. Make sure to label the date you made these on the container so that you can use them up while they are at their best.

overhead shot of Mini Mint Cheesecakes on a platter

Creamy mini mint cheesecake set atop a delicious cookie crust would be a welcome treat to any dessert table or special occasion. This dessert is easy to make and results in amazing individual desserts that take much less time to make than a full-size cheesecake.

FREQUENTLY ASKED QUESTIONS

Can you freeze mini mint chocolate cheesecake?

You can 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 do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

More Recipes You’ll Love