We can't get enough of the mint and chocolate flavors in these mini cheesecakes! They are rich, creamy, and oh so cute all while using simple ingredients. Each topped with chocolate whipped cream and an Andes mint.
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.
Notes
Storage: Store, loosely covered, in the refrigerator for up to 1 week or in the freezer for up to 2 months.Notes: Classic Oreos can be substituted for any or all of the mint Oreos called for in the recipe.I prefer peppermint extract, but you can also use mint extract (mint extract is a spearmint flavor). Mint extract is more mild. Taste the batter (before adding the eggs!!) and adjust the amount of peppermint or mint flavoring to taste.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.