Mini Mint Chocolate Oreo Cheesecakes

Why You’ll Love This Recipe

• Easy to Make: With simple steps and basic equipment, this recipe is ideal for both beginner and seasoned bakers.

• Perfect Portions: These mini cheesecakes are baked in muffin tins, giving you neat, individual servings—no slicing required.

• Bold Flavor Combo: Chocolate, mint, and cheesecake create a deliciously refreshing and rich dessert.

• Quick Cleanup: Skip the water bath—these bake easily in cupcake liners with far less mess than traditional cheesecake.

• Versatile and Customizable: You can switch up flavors and toppings with ease to suit different tastes and occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Oreo cookies
• Cream cheese
• Granulated sugar
• Large egg
• Sour cream
• Mint extract
• Semi-sweet chocolate chips

Directions

1. Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

2. Prepare the crust: Place an Oreo cookie into the bottom of each muffin liner. Alternatively, crush Oreos and press a small amount into the base of each cup to form a crust.

3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue to mix until well incorporated.

4. Add wet ingredients: Mix in the egg, followed by the sour cream and mint extract. Beat until smooth and creamy.

5. Add chocolate: Fold in the semi-sweet chocolate chips with a spatula.

6. Fill the liners: Divide the cheesecake batter evenly among the 12 muffin cups, filling each about ¾ full.

7. Bake for 18–22 minutes, or until the centers are set and only slightly jiggly.

8. Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.

9. Chill in the refrigerator for at least 2 hours before serving for best texture and flavor.

Servings and timing

This recipe makes 12 mini cheesecakes.
Prep Time: 15 minutes
Bake Time: 20 minutes
Cooling and Chilling Time: 2 hours 30 minutes
Total Time: Approximately 3 hours 5 minutes

Variations

• Mint Oreo Crust: Use mint-flavored Oreos instead of regular for an extra boost of mint.

• White Chocolate Chips: Swap semi-sweet chips for white chocolate to change the flavor profile.

• Toppings: Garnish with whipped cream, crushed Oreos, or chocolate drizzle.

• Gluten-Free: Use gluten-free chocolate sandwich cookies in place of Oreos.

• Peppermint Twist: Add crushed peppermint candies on top for a festive version during the holidays.

Storage/Reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually wrapped in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving. No reheating is required as these are best served chilled.

FAQs

1. How do I prevent cracks in mini cheesecakes?

Mini cheesecakes are less prone to cracking, but to help avoid it, do not overmix the batter and allow the cheesecakes to cool gradually before chilling.

2. Can I make these ahead of time?

Yes, they are perfect for making ahead. Chill them overnight and serve the next day.

3. What’s the best way to crush Oreos for the crust?

You can use a food processor or place them in a sealed bag and crush with a rolling pin.

4. Can I use low-fat cream cheese?

You can, but full-fat cream cheese yields a richer, creamier texture.

5. Can I skip the mint extract?

Yes, you can omit it for a plain chocolate Oreo cheesecake version or substitute with vanilla extract.

6. How do I know when they are done baking?

The centers should be mostly set with a slight jiggle in the middle. They will continue to firm up as they cool.

7. Can I use a mini muffin tin instead?

Yes, but you will need to reduce the baking time to around 10–12 minutes and adjust the filling amount accordingly.

8. Are these suitable for kids?

Absolutely! Kids love the Oreo and chocolate combo, and the mint flavor is subtle and refreshing.

9. Can I double the recipe?

Yes, you can double the ingredients and bake in two muffin tins or in batches.

10. Do I need to use a water bath?

No water bath is required for this recipe, making it much easier and quicker to prepare.

Conclusion

These Mini Mint Chocolate Oreo Cheesecakes are the perfect blend of creamy, minty, and chocolaty goodness in a simple, bite-sized dessert. Whether you’re baking for a party, a holiday treat, or a personal indulgence, this recipe is easy to follow and delivers big flavor in a small package. Try it once, and it might just become your go-to dessert for every occasion.

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