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The Best Mini Mint Cheesecake

For the Oreo Crust:
  • 1½ cups Oreo crumbs (from about 15 Oreos)
  • ¼ cup unsalted butter-melted
For the cheesecake filling:
  • 2 (8oz) packages cream cheese, room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • ¼ cup heavy whipping cream
  • 5-6 drops green food color
For the chocolate:
  • ½ cup chocolate chips (any desired topping)
  1. Preheat oven to 350 F degrees.
  2. Line a regular sized cupcake pan with 12 liners, set aside.
  3. Stir together unsalted melted butter and Oreo crumbs.
  4. Press 1 heaping tablespoon of mixture into the bottom of each liner.
  5. Bake for 5 minutes.
For cheesecake:
  1. In the large bowl mix cream cheese, powdered sugar, until become creamy.
  2. Add heavy whipping cream and mix until becomes thick.
  3. Add mint extract, vanilla, green food color until desired green color, mix until just combined.
  4. Spoon the cheesecake batter onto the crusts to make the cups almost full.
  5. Leave in the fridge for 1 hour.
For the chocolate:
  1. Melt chocolate chips in the microwave and add on the fill.
  2. Top with any desired garnishes and serve.


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