Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Mini Mint Cheesecake

Review Recipe
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
Table of Contents
  1. Mini Mint Cheesecake Ingredients
  2. How to Make This Mini Mint Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. 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

You’ll need:

For the Chocolate Crust

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

For the Filling

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

For the Chocolate Whipped Cream

  • 2 cups heavy whipping cream
  • 4 tablespoons cocoa powder
  • 6 tablespoons 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

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 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 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 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.

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

Storage

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.

overhead shot of Mini Mint Cheesecakes on a platter

Creamy 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

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of Mini Mint Cheesecakes on a stand

Mini Mint Cheesecake

No ratings yet
This mini mint cheesecake recipe creates deliciously minty confections set atop a chocolatey crust and topped with chocolate-infused whipped cream.
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 10 minutes
Servings 18

Ingredients
  

Crust

  • cups mint Oreo cookie crumbles, about 20 cookies
  • cup granulated sugar
  • 3 tablespoons salted butter, melted

Filling

  • 1 cup white chocolate chips, melted and cooled
  • 16 ounces cream cheese, softened
  • 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

Instructions
 

  • 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 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.

Notes

  • Parchment paper or foil-lined liners are the easiest to peel from the cheesecake filling.
  • Make sure you are using room temperature cream cheese, so you don’t end up with lumps in your cheesecake.
  • 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.
  • 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.

Nutrition

Calories: 413kcal | Carbohydrates: 36g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 187mg | Potassium: 161mg | Fiber: 1g | Sugar: 30g | Vitamin A: 855IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

More Easy Dessert Recipes

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Leave a Comment

Recipe Rating




Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan