Print

Mini Mint Chocolate Oreo Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

For the Oreo Crust:

  • 18 Oreo cookies (or 12 regular-sized Oreos)
  • 1/4 cup unsalted butter, melted

For the Mint Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup heavy whipping cream (chilled)
  • 1/4 cup mini chocolate chips (optional, for mixing into the filling)

For the Topping:

  • 1/2 cup dark chocolate chips (for drizzling)
  • Fresh mint leaves (for garnish, optional)

Instructions

Prepare the Oreo Crust:

  1. Crush the Oreos: Place the Oreos in a food processor and pulse until finely crushed. If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin.
  2. Mix with Butter: In a bowl, combine the crushed Oreos with melted butter and stir until the mixture is well combined.
  3. Fill the Cups: Spoon about 1 tablespoon of the Oreo mixture into each cup of a muffin tin (preferably lined with paper liners). Press the crumbs down with a spoon to create an even crust layer.
  4. Chill the Crusts: Place the muffin tin in the fridge for about 30 minutes to set the crust while you prepare the filling.

Prepare the Mint Cheesecake Filling:

  1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the Sugar and Extracts: Add powdered sugar, vanilla extract, and peppermint extract. Mix until smooth and well combined.
  3. Whip the Cream: In a separate bowl, beat the chilled heavy whipping cream with an electric mixer until stiff peaks form.
  4. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air in the whipped cream.
  5. Add Chocolate Chips (Optional): If desired, fold in mini chocolate chips for added texture and flavor in the cheesecake filling.

Assemble the Cheesecakes:

  1. Spoon the Filling: Evenly distribute the mint cheesecake filling over the prepared Oreo crusts in the muffin tin. Use a spoon or small offset spatula to smooth the tops.
  2. Chill the Cheesecakes: Refrigerate the mini cheesecakes for at least 2 hours, or until the filling is firm and set.

Finish the Cheesecakes:

  1. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 20-second intervals, stirring each time until smooth and glossy.
  2. Drizzle the Chocolate: Once the cheesecakes are set, drizzle the melted chocolate over the tops of each mini cheesecake.
  3. Garnish with Mint: If desired, garnish each cheesecake with a fresh mint leaf for a pop of color and added flavor.

Nutrition