Why You’ll Love This Recipe

These mini cheesecakes are indulgent and refreshing at the same time. The mint Oreo crust adds a sweet and crunchy base, while the creamy filling is full of mint flavor, enhanced by the peppermint extract and mini chocolate chips. Topped with a rich chocolate ganache, these cheesecakes are the perfect balance of flavors and textures. Whether you’re serving them at a party or as a treat for yourself, they’ll be a crowd favorite!

Ingredients

For the Cheesecake:

18 mint Oreo cookies
16 ounces (454 g) cream cheese, room temperature
½ cup (99 g) granulated sugar
2 large eggs, room temperature
½ cup (114 g) sour cream, room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
Green food coloring (optional)
¾ cup (133 g) mini chocolate chips

For the Ganache:

4 ounces semi-sweet chocolate baking bar (or semi-sweet chocolate chips)
4 ounces heavy cream

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

Directions

1. Prepare the Oreo Crust:

Preheat your oven to 325°F (160°C) and line a muffin tin with 12 cupcake liners.
Crush the mint Oreo cookies into fine crumbs. You can do this in a food processor or place the cookies in a plastic bag and crush them with a rolling pin.
Place 1 ½ tablespoons of Oreo crumbs into each muffin liner, pressing them down gently to form an even crust layer. Bake for 5 minutes, then remove from the oven and set aside to cool while you make the cheesecake filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition.
Mix in the sour cream, vanilla extract, and peppermint extract until smooth. If desired, add a few drops of green food coloring for a fun minty color.
Gently fold in the mini chocolate chips.

3. Fill the Muffin Tin:

Divide the cheesecake batter evenly among the 12 cupcake liners, filling each one almost to the top.
Bake for 18-20 minutes, or until the centers are set and a toothpick inserted into the center comes out clean. The cheesecakes may still be slightly jiggly in the center—this is normal as they will firm up as they cool.
Let the mini cheesecakes cool in the pan for 10 minutes, then transfer them to the refrigerator to chill for at least 2 hours, or overnight for best results.

4. Make the Chocolate Ganache:

While the cheesecakes are chilling, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
Remove the saucepan from the heat and add the chopped semi-sweet chocolate. Stir until the chocolate is completely melted and the ganache is smooth and shiny.
Let the ganache cool to room temperature before drizzling it over the cheesecakes.

5. Assemble the Mini Cheesecakes:

Once the cheesecakes have fully cooled and set, spoon or drizzle the ganache over the top of each mini cheesecake.
For an extra touch, sprinkle a few more mini chocolate chips on top or garnish with crushed mint Oreos.

6. Serve:

Allow the ganache to set for about 10 minutes before serving. Enjoy your Mint Chocolate Chip Mini Cheesecakes!

Servings and Timing

Prep time: 20 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: 3 hours 30 minutes (including chilling)
Yield: 12 mini cheesecakes

Notes

Room Temperature Ingredients: Be sure to use room temperature cream cheese, eggs, and sour cream for a smoother cheesecake batter.
Make-Ahead: These cheesecakes can be made a day ahead of time and stored in the fridge. The ganache will set perfectly, and they will taste even better after sitting in the fridge for a few hours.
Storage: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days.

Variations

Vegan Version: For a vegan version, use a dairy-free cream cheese alternative and a non-dairy milk option for the ganache. You can also use vegan cookies for the crust.
Flavored Crust: Try substituting the mint Oreos with regular Oreos or another flavored cookie of your choice for a different taste.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cheesecakes can be served chilled directly from the fridge, but if you’d like them to be slightly softer, let them sit at room temperature for 10 minutes before serving.

FAQs

Can I use regular Oreos instead of mint Oreos?

Yes, you can use regular Oreos for the crust. The flavor will be slightly different, but the texture will still be delicious.

Can I make these cheesecakes in advance?

Absolutely! These mini cheesecakes store wonderfully in the fridge for up to 2-3 days, so they’re perfect for preparing ahead of time for parties or gatherings.

How can I make the ganache thicker?

To make the ganache thicker, reduce the amount of heavy cream or let it sit for longer at room temperature. You can also refrigerate it briefly before using.

Conclusion

These Mint Chocolate Chip Mini Cheesecakes are a decadent dessert that combines the best of creamy cheesecake, refreshing mint, and rich chocolate. Perfect for any occasion, these individual-sized cheesecakes are sure to impress your guests and satisfy your sweet cravings! Whether you’re serving them for a holiday, party, or just a special treat, they’re always a hit!

Mint Chocolate Chip Mini Cheesecakes