Mini Mint Cheesecake

Table of Contents

1. Mini Mint Cheesecake Ingredients
2. Substitutions and Additions
3. How to Make Mini Mint Cheesecake
4. How to Serve Mini Mint Cheesecake
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Mini mint cheesecake recipe creates perfectly creamy and deliciously minty confections. The combination of rich, creamy cheesecake and refreshing peppermint set on top of a chocolate cookie crust create a one-of-a-kind treat that is almost impossible to resist. these cute single-serving cheesecakes are easy to bake and enjoy. 

Mini cheesecakes are decadent bite-size treats that are big on flavor! Mini Oreo Cheesecake, Mini Peanut Butter Cheesecake, and Mini Black Forest Cheesecake are three more cheesecake treats that are just as cute and delicious as these.

Mini Mint Cheesecake Ingredients

You will need:

Crust

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

Filling

• 1 cup white chocolate chips, melted and cooled
• 16 ounces cream cheese, softened
• ⅔ 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

Substitutions and Additions

OREOS: Classic Oreos can be substituted for any or all of the mint Oreos called for in this mini peppermint cheesecake 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 Mini Mint Cheesecake

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

PRO TIP: 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 in 30-second increments and stirring between each interval until smooth and fully melted. Set aside to cool.

STEP THREE: 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 them with the butter and sugar.

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.

STEP FIVE: In a large mixing bowl, 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 mint flavoring as needed.

STEP EIGHT: Add in 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 color is achieved.

STEP TEN: Fold in chopped mint Oreos.

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

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 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.

How to Serve Mini Mint Cheesecake

Creamy mini mint cheesecake set atop a delicious cookie crust would be a welcome treat to any dessert table or special occasion. Thanks to their minty green color, these delightful mini cheesecakes would fit right in as a decadent dessert for Christmas or a St. Patrick’s Day celebration. Add a creamy scoop of vanilla ice cream on the side for an extra delicious treat.

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. 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.

Mini mint cheesecake dessert is easy to make and results in amazing individual desserts that take much less time to make than a full-size cheesecake. A delicious combination of smooth and creamy cream cheese set atop a chocolatey crust and topped with chocolate-infused whipped cream creates deliciously fun individual treats. Mini mint cheesecakes are just the right size for an incredibly satisfying experience.

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

• Mint Chocolate Cheesecake
• Cookie Dough Cheesecakes
• No Bake Oreo Cheesecake
• Mini Cherry Cheesecake