These easy Mint Chocolate Oreo Mini Cheesecakes are so delicious with little chunks of mint Oreos, a chocolate crust and just the right amount of mint flavor! It’s sure to become your favorite mini cheesecake recipe!
If Oreo and mint is your kind of combo, you’ll also love this full-sized Mint Oreo Cheesecake recipe and try this Mint Oreo Icebox Cake for a no-bake dessert option. So delicious!
An Easy Peppermint Mini Cheesecakes Recipe
So I hope you have officially survived the holidays! I took it pretty easy because pregnancy is totally catching up with me and the lack of energy is for real. The hubs and my mom have been rock stars at helping and keeping me from over doing it.
But for us, even though the holidays are over, the celebrations aren’t quite there yet. You see this time of year is not only busy because of the holidays, but also because of so many birthdays. Between mine on Christmas, my brother this Friday and the hubs next Tuesday, the gift giving and celebrating just keeps on going! And then we also had an outlier birthday in late November.
Plus, it’s looking like these twins will be born late January/early February, so they’ll be some outliers too. The birthdays are nutty! I’m glad the twins are at least going to have a little time after the holidays before their birthdays roll around. It’s all just too much at once!
But with the hubs’ birthday quickly approaching and mint chocolate being a favorite combo of his, I’m thinking either these cheesecakes or something else needs to get made stat!
Are Mini Cheesecakes Easy To Make?
One of the lovely things about these little cheesecakes is that they are easy to put together and even easier to share in their cute mini state. Plus, because they’re mini so you can totally have like two or three, right?!
To get started putting them together, you’ve got the Oreo crust. I always have a pantry full of Oreos, so I used regular ones for the crust and mint ones for the filling. If you don’t have stock in Oreos, you could totally use the mint ones for the crust too.
Bake the little crusts and then add the filling. Even though cheesecake filling can seem like a pain, it’s super easy to put together. Some cream cheese, sugar and flour are mixed together on low speed (don’t want to add too much air to cheesecake batter), then some sour cream and flavorings, then eggs, then stir in the Oreos. Done! Bake those babies right up!
They are topped with a chocolate whipped cream and another mint Oreo half, making a super cute treat! They are deliciously mint and chocolatey, and a wonderful little dessert – for sharing or keeping for yourself.
Mini Mint Chocolate Oreo Cheesecakes
- Prep Time: 45 minutes
- Cook Time: 21 minutes
- Total Time: 1 hour 6 minutes
- Yield: 12-14 Mini Cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Mini Mint Chocolate Oreo Cheesecake recipe is easy & delicious with little chunks of mint Oreos, a chocolate crust and a touch of mint flavor!
Ingredients
CRUST
- 1 1/2 cups (201g) Oreo crumbs
- 2 tbsp (41g) butter, melted
CHEESECAKE FILLING
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 2 tsp mint extract
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup (140g) chopped Mint Oreos (4–5 oreos)
- Green gel icing color, optional
CHOCOLATE WHIPPED CREAM
- 3/4 cup (180ml) heavy whipping cream, cold
- 3 tbsp (22g) powdered sugar
- 3 tbsp (14g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1 1/2 to 2 tablespoons per cup) and press into the bottoms.
3. Bake crusts for 8 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND TOPPING
1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream, mint extract and vanilla extract. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the chopped Mint Oreos.
5. Add some green gel icing color to get a nice shade of green, if desired.
6. Divide the batter between the cupcake liners and fill most of the way.
7. Bake the cheesecakes for 13 minutes, then turn off oven and leave the door closed for another 15-20 minutes.
8. Crack the oven door and allow cheesecakes to cool for 5 minutes, then put in the fridge to finish cooling.
9. Once the cheesecakes are cooled and firm, make the whipped cream. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form.
10. Pipe swirls on top of each cheesecake, then top with half of a mint Oreo. Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 218
- Sugar: 15 g
- Sodium: 163.9 mg
- Fat: 13.1 g
- Carbohydrates: 21.3 g
- Protein: 4.7 g
- Cholesterol: 57 mg
Keywords: oreo dessert recipe, oreo cheesecake recipe, how to make cheesecake, mini cheesecake recipe, easy mini cheesecakes
Enjoy!
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Hi Lindsay I have a question which mint extract did u use
I usually use McCormick brand.
What about a full size mint choc recipe? similar to Red Velvet?
Whoops, sorry for the confusion! They are regular cupcake size. I call them mini because they aren’t full sized cheesecake, like a 9 inch.
I have such a silly question.. I am making these right now. I followed the recipe exactly and I had a lot of cheesecake filling left over. I’m not sure what I would of done wrong. I had enough of the oreo crust to make 19.. I ended up using a little more than 1 tbsp in each tin. I have about 2 cups of filling left over. Did anyone else have this happen? These are the mini (small) cupcake size cheesecakes right? Not the regular size cupcake? LOL
I love your cheesecakes! I make them all the time! Thanks!
Whoops, sorry for the confusion! They are regular cupcake size. I call them mini because they aren’t full sized cheesecake, like a 9 inch.
Glad you enjoy them! Thanks Jenine!
Hi Lindsay! Thank you for sharing this recipe. I made these a week ago, and I followed the instructions exactly, and they turned out perfectly! I’m not the biggest cheesecake fan so I thought they were just “meh,” but I shared them with some of my friends, and everyone ABSOLUTELY LOVED THEM. They RAVED about them. It’s been a week and I’m STILL getting compliments! I guess you just have to be a cheesecake person! Thank you so much for sharing, I will definitely be making them again in the future!
P.S. I think the weight measurements on your oreo crumbs vs. your oreo chunks might be slightly off. Crumbs is 3x the volume of chunks, but not even 2x the weight in grams.
P.P.S. Congratulations on your twins!!
Hi Lindsey – this is my first time on your blog but it won’t be my last. I love your recipes, thanks especially for the cheesecake posts! Congratulations on the Jan/Feb arrival of your twins! How exciting for you and your family. Take great care of yourself. Wishing you a healthy, happy and blessed 2018.
Have u thought about just doing a whole Oreo as the crust?
Merry Christmas and a Happy New year. Thanks so much ????
hey girl- these cheesecakes look so yummy!
These little cheesecakes are so adorable, can’t hardly wait for an occasion (excuse), to make them! One silly question though…how did you get such a perfect clean cut edge on the oreos you cut in half for the garnish???
I hope you enjoy them! I wish I had a better answer for you – I really just used a sharp knife. 🙂