Description
Delight in these Mini Mint Oreo Cheesecakes, a perfect blend of creamy mint-flavored cheesecake on a crunchy Oreo cookie crust. These individual-sized treats are easy to make and perfect for parties or a refreshing dessert. Topped with whipped cream, additional cookie crumbs, and fresh mint sprigs, they offer a festive and indulgent experience with every bite.
Ingredients
Scale
Crust
- 1 cup Oreo cookie crumbs (no filling)
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- Pinch of salt
Cheesecake Filling
- 12 oz cream cheese (1 1/2 blocks), room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream
- 1 teaspoon mint extract
- 2 large eggs, room temperature
- 1/2 cup chopped mint or regular Oreo cookies
- Green food coloring (optional)
Toppings (Optional)
- Whipped cream
- Additional cookie crumbs
- Fresh mint sprigs
- Ganache or fudge sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a standard muffin tin with 12 paper liners and set aside for assembling the crust.
- Make the Crust Mixture: In a food processor or a resealable plastic bag, combine Oreo cookie crumbs, melted butter, granulated sugar, and a pinch of salt. Mix or shake until the crumbs are evenly moistened by the butter mixture.
- Form Crust Bases: Scoop about 1 1/2 tablespoons of the crust mixture into the bottom of each muffin liner. Firmly press down with your fingers or the bottom of a glass to create an even, compact crust layer. Bake the crusts for 6 minutes, then remove from oven and allow to cool completely.
- Prepare the Cheesecake Batter: In the bowl of a stand mixer or a large mixing bowl using a hand mixer, combine cream cheese, sugar, and flour. Beat on medium speed for about 3 minutes or until mixture is smooth and creamy.
- Add Cream and Flavoring: Lower the mixer speed to low, then gradually add the sour cream, heavy cream, and mint extract. Increase speed to medium and beat for 2 more minutes until fully incorporated and smooth.
- Incorporate Eggs and Mix-ins: Add eggs one at a time, beating well after each addition to ensure a smooth batter. Gently fold in chopped Oreos and green food coloring if using, distributing evenly without overmixing.
- Fill the Muffin Liners: Divide the cheesecake batter evenly among the 12 prepared crusts, filling each to just below the top to leave about 1/8 inch of liner visible. Gently tap the muffin tin on the counter three times to release any air bubbles in the batter.
- Bake the Cheesecakes: Place the muffin tin into the preheated oven and bake for 24 to 26 minutes. The centers will appear moist but should be set and not jiggly. Remove from oven when done.
- Cool and Chill: Transfer the pan to a wire rack and allow the cheesecakes to cool for about 20 minutes. Then refrigerate them for a minimum of 1 hour before serving to allow flavors to set and texture to firm up.
- Garnish and Serve: Prior to serving, top each mini cheesecake with whipped cream, a sprinkle of cookie crumbs, fresh mint sprigs, and a drizzle of ganache or fudge sauce if desired. Serve chilled for best taste and texture.
Notes
- Using room temperature ingredients like cream cheese and eggs helps prevent lumps for a smooth cheesecake filling.
- If you don’t have mint extract, you can substitute with peppermint extract, but use sparingly as it is stronger.
- Green food coloring is optional and can be adjusted to your preferred shade of mint green.
- Make sure not to overbake the cheesecakes; leaving the center slightly moist ensures a creamy texture after chilling.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a more intense mint flavor, add finely chopped fresh mint leaves in addition to or instead of chopped Oreos.
