Why You’ll Love This Recipe
Mini Chocolate Cheesecakes combine the best of both worlds: mint and chocolate. The Oreo crust provides a crunchy foundation, while the creamy cheesecake filling has a refreshing mint flavor with little chunks of Mint Oreos throughout. Topped with fluffy chocolate whipped cream, each bite is a perfect balance of rich chocolate, cool mint, and tangy cream cheese. These mini cheesecakes are easy to make, and their individual size makes them perfect for sharing at parties or enjoying as a personal treat.
Ingredients
For the Crust:
- 1 1/2 cups (201g) Oreo crumbs
- 2 tbsp (41g) butter, melted
For the Cheesecake Filling:
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) all-purpose flour
- 1/2 cup (115g) sour cream
- 2 tsp mint extract
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup (140g) chopped Mint Oreos (4–5 Oreos)
- Green gel icing color, optional
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Crust:
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease it lightly.
- In a food processor, crush the Oreo cookies into fine crumbs. Alternatively, you can place the cookies in a plastic bag and crush them with a rolling pin.
- Mix the Oreo crumbs with the melted butter until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the Oreo mixture into each muffin tin cup, pressing it down to form an even crust.
- Bake for 5-7 minutes, then remove from the oven and allow the crusts to cool while you prepare the cheesecake filling.
For the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the flour, sour cream, mint extract, and vanilla extract, and mix until fully combined.
- Add the eggs, one at a time, mixing well after each addition.
- Gently fold in the chopped Mint Oreos, ensuring they are evenly distributed throughout the batter.
- If you want a green tint to the filling, add a few drops of green gel icing color and mix until incorporated.
- Spoon the cheesecake batter over the cooled crusts in the muffin tin, filling each cup almost to the top.
- Bake for 18-22 minutes, or until the centers of the cheesecakes are set but still slightly jiggly.
- Turn off the oven, leave the door slightly ajar, and let the cheesecakes cool in the oven for 1 hour.
- After cooling, remove the cheesecakes from the oven and refrigerate for at least 3-4 hours, or until fully set.
For the Chocolate Whipped Cream:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
- Pipe or spread the chocolate whipped cream over each mini cheesecake just before serving.
Serving:
- Garnish with additional chopped Mint Oreos or a sprig of mint if desired.
- Serve the mini cheesecakes chilled and enjoy!
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4-5 hours (including cooling and refrigeration time)
Variations
- Add Chocolate Chips: Stir in some mini chocolate chips into the cheesecake filling for extra chocolatey goodness.
- Different Crust: Swap the Oreo crust for a graham cracker crust or a chocolate wafer crust for a different flavor.
- Chocolate Ganache Topping: For an even richer topping, drizzle some homemade chocolate ganache over the whipped cream before serving.
Storage/Reheating
- Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Reheating: These cheesecakes are best served chilled, and they do not require reheating. If you prefer, you can microwave individual portions for 10-15 seconds for a slightly warmer treat.
FAQs
Can I make these mini cheesecakes in advance?
Yes, these mini cheesecakes are perfect for making ahead. Just refrigerate them for several hours or overnight before serving.
Can I use regular Oreos instead of Mint Oreos?
Yes, you can use regular Oreos instead of Mint Oreos if you prefer a more classic chocolate flavor without the mint.
Can I use a full-sized cheesecake pan instead of mini cheesecakes?
Yes, you can make one large cheesecake instead of mini cheesecakes by adjusting the baking time. Bake in a 9-inch springform pan for about 50-60 minutes.
Can I make these without mint extract?
Yes, you can omit the mint extract if you prefer a plain chocolate cheesecake or substitute it with another flavor like almond or coconut extract.
Can I freeze these mini cheesecakes?
Yes, you can freeze the mini cheesecakes. Wrap them tightly in plastic wrap and foil, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I make the whipped cream topping ahead of time?
The whipped cream can be made ahead, but it’s best to add it to the cheesecakes just before serving to maintain its fluffy texture.
Can I use a hand mixer instead of a stand mixer for the cheesecake filling?
Yes, a hand mixer will work fine. Just make sure to beat the ingredients thoroughly to achieve a smooth and creamy filling.
How do I know when the cheesecakes are done?
The cheesecakes are done when the centers are slightly jiggly but set, and the edges are firm. A toothpick inserted into the center should come out clean or with just a few crumbs.
How can I make the cheesecake even more chocolatey?
For an extra chocolatey flavor, you can add cocoa powder to the cheesecake filling or drizzle melted chocolate over the top before serving.
Can I make these without the sour cream?
Yes, you can substitute the sour cream with plain Greek yogurt or even heavy cream for a similar creamy texture.
Conclusion
Mini Chocolate Mint Oreo Cheesecakes are a delightful dessert that combines the best of chocolate and mint flavors in a creamy, decadent form. With a crunchy Oreo crust, a smooth cheesecake filling, and fluffy chocolate whipped cream, these mini cheesecakes are perfect for parties, gatherings, or simply enjoying a sweet treat at home. Easy to make and irresistibly delicious, these bite-sized cheesecakes are sure to be a hit wherever you serve them!
Print
Mini Chocolate Cheesecakes
- Total Time: 4-5 hours (including cooling and refrigeration time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Mini Chocolate Mint Oreo Cheesecakes are the perfect bite-sized dessert that combines rich chocolate, refreshing mint, and creamy cheesecake. With a crunchy Oreo crust, smooth cheesecake filling studded with Mint Oreos, and topped with fluffy chocolate whipped cream, these mini cheesecakes are a decadent treat for any occasion. Easy to make and full of flavor, they are sure to impress guests at parties or satisfy your sweet cravings!
Ingredients
For the Crust:
- 1 1/2 cups (201g) Oreo crumbs
- 2 tbsp (41g) butter, melted
For the Cheesecake Filling:
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) all-purpose flour
- 1/2 cup (115g) sour cream
- 2 tsp mint extract
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup (140g) chopped Mint Oreos (4–5 Oreos)
- Green gel icing color, optional
For the 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
For the Crust:
- Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it.
- Crush the Oreo cookies into fine crumbs in a food processor or place in a plastic bag and crush with a rolling pin.
- Mix the crumbs with melted butter until evenly coated.
- Spoon 1 tablespoon of the Oreo mixture into each muffin cup and press it down to form an even crust.
- Bake for 5-7 minutes, then remove from the oven and allow the crusts to cool.
For the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes.
- Add flour, sour cream, mint extract, and vanilla extract. Mix until fully combined.
- Add eggs, one at a time, mixing well after each addition.
- Gently fold in chopped Mint Oreos until evenly distributed.
- Add green gel color if desired and mix until incorporated.
- Spoon the cheesecake batter over the cooled crusts, filling each cup almost to the top.
- Bake for 18-22 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven, leave the door slightly ajar, and let the cheesecakes cool in the oven for 1 hour.
- After cooling, remove the cheesecakes from the oven and refrigerate for at least 3-4 hours, or until fully set.
For the Chocolate Whipped Cream:
- In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
- Pipe or spread the chocolate whipped cream over each mini cheesecake just before serving.
Serving:
- Garnish with additional chopped Mint Oreos or a sprig of mint if desired.
- Serve chilled and enjoy!
Notes
- Variations: Add mini chocolate chips to the filling for extra chocolatey goodness. Swap the Oreo crust for a graham cracker or chocolate wafer crust for a different flavor.
- Storage/Reheating: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They do not require reheating but can be microwaved individually for 10-15 seconds if preferred warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
