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Mini Mint Cheesecake Recipe

Mini Mint Cheesecake Recipe
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4.8 from 28 reviews

Indulge in these delightful mini mint cheesecakes, featuring a minty filling on a chocolatey crust, topped with chocolate whipped cream and Andes mints.

Ingredients

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

Instructions

  1. Preheat the oven: Preheat to 325°F and line muffin tins with cupcake liners.
  2. Melt white chocolate: Microwave white chocolate chips in 30-second intervals until smooth. Set aside to cool.
  3. Prepare crust: Mix Oreo crumbs, sugar, and melted butter. Press into muffin tin cavities.
  4. Make filling: Beat cream cheese, sugar, extracts, and white chocolate. Add eggs, food coloring, and mint Oreos.
  5. Fill and bake: Fill tins with cheesecake mixture. Bake for 20 minutes until set.
  6. Chill: Cool, then refrigerate for 1-2 hours.
  7. Prepare whipped cream: Whip cream, cocoa, and sugar until stiff. Pipe onto cheesecakes and top with Andes mints.

Notes

  • Parchment or foil-lined liners are best for easy removal.
  • Use room temperature cream cheese for a smooth texture.
  • Avoid overbeating to prevent cracks.
  • Monitor baking closely due to oven temperature variations.

Nutrition

Find it online: https://lauracooks.com/mini-mint-cheesecake-recipe/