Mini Mint Cheesecake
Mini Mint Cheesecake is a delightful, creamy dessert with a refreshing mint twist, perfect for parties or sweet treats!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Mini cheesecake pans or muffin tins
- Spatula
- Refrigerator
Ingredients
For the Crust:
- 1 cup mint Oreo cookie crumbles about 20 cookies
- 3 tablespoons salted butter melted
For the Cheesecake Filling:
- 1 cup white chocolate chips melted and cooled
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 eggs
- 1 to 2 drops gel-based green food coloring
- 6 mint Oreo cookies finely chopped
For the Whipped Topping:
- 2 cups heavy whipping cream
- 4 tablespoons cocoa powder
- 6 tablespoons powdered sugar
- 18 Andes mints for decorating
Instructions
Prepare the Crust
- In a mixing bowl, combine the mint Oreo cookie crumbles and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of each mini cheesecake pan or muffin tin to form the crust. Set aside.
Make the Cheesecake Filling
- In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the melted white chocolate, peppermint extract, and vanilla extract, mixing until well combined.
- Gently fold in the sour cream until fully incorporated. Then, add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix. If you’d like a touch of color, add 1 to 2 drops of gel-based green food coloring and mix until combined.
- Finally, gently fold in the finely chopped mint Oreo cookies to add texture and flavor to your cheesecake filling.
- Spoon the cheesecake filling into the prepared crusts, filling each one about 3/4 full. Smooth the tops with a spatula for an even finish.
Bake and Chill
- Preheat your oven to 325°F (163°C). Bake the mini cheesecakes for about 20-25 minutes or until the edges are set but the center still has a slight jiggle. Remove from the oven and let them cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Make the Whipped Topping
- In a chilled bowl, whip the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and cocoa powder, continuing to whip until stiff peaks form. This will create a light and fluffy topping for your cheesecakes.
Assemble and Decorate
- Once the mini cheesecakes are fully chilled, pipe or spread the whipped topping onto each cheesecake. Finish with a sprinkle of cocoa powder and top with an Andes mint for a decorative touch.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- Refrigerate cheesecakes for at least 4 hours or overnight to ensure they set properly.
- Substitute mint Oreos with regular Oreos plus extra peppermint extract if unavailable.
- Freeze leftovers in airtight containers for up to 2 months and thaw overnight in the fridge.
- Consider using a water bath while baking to prevent cracks and achieve a smooth texture.