Mini mint cheesecakes are creamy, rich, and the perfect size for individual servings! Each cake is topped with homemade chocolate whipped cream and America’s favorite dinner mint.
For those who can’t get enough of the chocolate and minty flavors, this recipe is fun! I thought it couldn’t get much better than mint fudge, but boy was I wrong! These little cheesecakes are so rich and satisfying, my favorite part is their size! To use up the rest of your mint extract, try mint truffles or molten chocolate mint muffins. Both are chocolatey and very simple to make.
I love experimenting with cheesecake batter! Most people think of the classic cheesecake recipe, but I have made cheesecake brownies, dump cake, a strawberry trifle, and even a banana cream version that tastes like banana pudding but so much better! All with the star ingredient being cream cheese.
Why You’ll Love Mini Mint Chocolate Cheesecakes
- No fancy ingredients are required, and you won’t even need a spring form pan!
- They are perfect for serving for holidays, especially St. Patrick’s Day with the vibrant green color.
- The recipe is simple to follow and less finicky than traditional cheesecakes.
Chocolate Cookie Crust Ingredients:
- mint Oreo cookie crumbles
- granulated sugar
- salted butter
Mint Cheesecake Filling Ingredients:
- white chocolate chips
- cream cheese
- granulated sugar
- peppermint extract
- vanilla extract
- sour cream
- gel-based green food coloring – the gel kind works much better than the liquid and takes less to change the color of the batter.
- mint Oreo cookies
Chocolate Whipped Cream Ingredients:
- heavy whipping cream
- cocoa powder
- powdered sugar
- Andes mints for decorating
Variations and Substitutions:
- If desired, substitute regular Oreos for mint Oreos.
- Chocolate graham cracker crumbs can also be used for the crust.
- You could use a full Oreo (mint or plain) placed in the bottom of the cupcake liner instead of making the cookie crumble crust. I did this for these Mini Oreo Cheesecakes and they were a lot of fun!
- We prefer using peppermint extract because it has more flavor. The mint extract can be used in its place, it’s just milder.
- Omit the cocoa powder to make regular whipped cream for the topping.
- Other topping ideas: Crushed or mini Oreos, chocolate shavings, mini chocolate chips
PREP: Line the muffin tins with liners and preheat the oven to 325 degrees.
Step 1: Melt the white chocolate chips by microwaving in 30-second increments and stirring in between until they are smooth.
Step 2: Set melted chocolate aside to cool.
MAKE THE CRUST:
Step 3: Combine the Oreo crumbs, melted butter, and sugar.
Step 4: Scoop a tablespoon into each liner and pack it down in the bottom of the cup.
Before You Make the Cheesecake Batter: Be sure your cream cheese is at room temperature and soft. This makes mixing easier and keeps the lumps out of the cheesecake batter.
MAKE THE CHEESECAKE LAYER:
Step 5: Beat the cream cheese until smooth using an electric or stand mixer. Scrape down the sides of the bowl as needed. Add the sugar, extracts, and mix.
Step 6: Beat in the cooled melted chocolate and sour cream. Taste to see if more mint flavor is needed. (We are intentionally tasting now to adjust the mint flavoring before adding the eggs as we don’t want to taste the mixture with raw egg in it.)
Step 7: Then stir in 1 egg at a time by hand.
Step 8: Add a couple of drops of green food coloring and adjust until desired color is achieved. (The tint may change a tiny bit during baking, but not much.)
Step 9: Fold in the chopped mint Oreos.
Step 10: Spoon the cream cheese mixture over top of the crust.
BAKE AND COOL:
Step 11: Bake for 20 minutes or until the cheesecakes are dry to touch on top and are set. Cool for 30 minutes at room temperature then chill in the refrigerator for 1-2 hours.
Step 12: When you are ready to serve, whip the cream, cocoa powder, and powdered sugar together until stiff peaks form.
DECORATE AND SERVE:
Step 13: Transfer the chocolate whipped cream to a piping bag and pipe swirls on top. I love to use Tip #1M for almost all of my cake decorating. It makes the loveliest swirls.
Step 14: Top each little mint cheesecake with an Andes mint. Now this yummy treat is ready to serve!
- Be sure to mix the eggs in by hand. Overmixing the batter is what leads to puffing during baking and cracking during the cooling process.
- To make things easier, blend the crust ingredients in a food processor.
- Because these are mini cheesecakes, there’s no need to use a water bath or prop the oven door open and let them cool in there since they are smaller than the traditional cheesecake.
- Parchment paper liners peel off easier than paper liners.
- Need help decorating? Use my tips and tutorials for learning how to pipe and decorate cakes.
Olive Garden has the Andes mint company make batches, especially for them. Although they look a little different they are the same classic Andes recipe.
Loosely cover the cheesecakes and keep them in the refrigerator for up to one week. To freeze, place the cheesecakes on a baking sheet and into the freezer until they are solid. Transfer to a freezer bag and store for up to 2 months. They can be thawed at room temperature or overnight in the fridge. It’s best to freeze undecorated cheesecakes so the whipped topping doesn’t deflate.
You don’t need a specific pan to make mini cheesecakes. Simply use a standard muffin tin with liners.
The center will be slightly jiggly while the edges are more set when they come out of the oven.
Mini Mint Cheesecakes
- 1 ½ cups mint Oreo cookie crumbles about 20 cookies
- ⅜ cup granulated sugar
- 3 tablespoons salted butter melted
- 1 cup white chocolate chips melted and cooled
- 2 – 8 oz. packages cream cheese softened
- ⅔ cups granulated sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 eggs
- 1-2 drops gel based green food coloring
- 6 mint Oreo cookies finely chopped
Chocolate Whipped Cream Ingredients:
- 2 cups heavy whipping cream
- 4 tablespoons cocoa powder
- 6 tablespoons powdered sugar
- 18 Andes mints for decorating
- Preheat the oven to 325°F. Line muffin tins with cupcake liners.
- Melt the white chocolate chips in a small bowl by microwaving in 30-second increments and stirring between each session until smooth and fully melted. Set aside to cool.
- 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 with the butter and sugar.)
- Scoop about 1 tablespoon of cookie crumbs into each cavity of prepared muffin tins. Pack down the crumbs with a small mallet or the bottom of a cup.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar, peppermint, and vanilla extract and beat until fully combined.
- Beat in the cooled white chocolate and sour cream. Taste the mixture (before adding the eggs) and adjust mint flavoring as needed.
- Add in 1 egg at a time and stir by hand until combined.
- Add 1-2 drops of food coloring and mix by hand, adding more coloring until desired color is achieved.
- Fold in chopped mint Oreos.
- Scoop cheesecake mixture over the packed Oreo crumbs in the muffin tin. Fill each tin almost to the top.
- Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
- Allow cheesecakes to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for 1 to 2 hours.
- 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.