Mini Chocolate Mint Cheesecakes

Jennifer Thompson
by Jennifer Thompson
18 Servings
1 hr 5 min

This Mini Chocolate Mint Cheesecake recipe is an awesome dessert option for the mint fans out there. The deliciously creamy mint flavored cheesecake filling is packed with chopped Mint Oreo cookies and topped with light and fluffy whipped cream, making it a mint chocolate lovers dream. The small individual portions are also a great alternative when serving to a crowd and make for an awesome party dessert (no cutting slices for guests = hassle-free sweets for the win!). Bonus: these cute little treats can be prepared and frozen ahead of time, and only take about 20 minutes to thaw and be ready to serve. For more recipes, be sure to follow me on the blog and on Instagram!

Mini Chocolate Mint Cheesecakes
Recipe details
  • 18  Servings
  • Prep time: 40 Minutes Cook time: 25 Minutes Total time: 1 hr 5 min
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For the crust:
  • 25 Mint Oreo Cookies
  • 4 Tbsp butter, melted
For the filling:
  • 12 oz. cream cheese
  • ½ cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • ½ cup whipping cream
  • 1 tsp. mint extract
  • 2 eggs, room temperature
  • ½ cup Mint Oreo Cookies, chopped
  • Green food colouring
For the topping:
  • 1 cup whipping cream
  • ¼ cup granulated sugar
  • 1 tsp. pure vanilla extract

Preheat oven to 325° Line two muffin tins with 18 liners. Set aside.
For the crust, combine Oreo Cookies and melted butter in a food processor. Mix until cookies becomes a moistened crumb mixture.
Scoop 1 ½ Tbsp. of crust mixture into each liner. Press down evenly into the bottom of each. Bake for 5 minutes then set aside and allow to cool completely.
For the filling, combine cream cheese, sugar and flour in a large bowl. Beat with electric mixer until smooth.
Gradually add whipping cream and mint extract, beating with electric mixer on medium speed.
Add eggs, beat until smooth.
Add food colouring as desired.
Fold in chopped Oreos with spatula.
Scoop batter into prepared cupcake liners and bake for 25 minutes.
While cheesecakes bake, combine whipped cream, granulated sugar and vanilla in a medium mixing bowl. Beat with electric mixer on medium speed until stiff peaks form.
Allow to cool completely, then transfer cheesecakes to the refrigerator for 1 hour before topping with whipped cream and garnishes.
Serve and enjoy!
Jennifer Thompson
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