The Best Mini Mint Cheesecake Recipe (2024)

By Yummiest Food 20 Comments

The Best Mini Mint Cheesecake – so easy to make, creamy and cute! Absolutely delicious, The Best Mini Mint Cheesecake with an Oreo crust and only a few ingredients!

The Best Mini Mint Cheesecake Recipe (1)

These Mini Mint Cheesecakes will enchant you. They look so good on your table, and they are so delicious, sweet and beautifully decorated. I often making similar treats and this Mini Mint is favorite to me. This Mini Mint Cheesecake is only mine way of preparing, so if you like any other taste, you can use it too. The Best Mini Mint Cheesecake is recipe which is great when friends are coming over. It is very easy to make, very tasty and everybody like it!

You can very easy make this cake, but the harder part is waiting to tighten, because we like it very much and can’t wait to try this perfection. This Mini Cheesecakes I have made with many different fruits, for example strawberries, cherries, raspberries, but my daughter Sarah were on the birthday party and when she came home she talked to me, how she is thrilled with these mint cakes. I thought how I can make that, too. I know, crust is going to be with her favorite Oreo cookies, little cream cheese, little bit of mint extract and of course, green food color.

Of course, my daughter was thrilled again, and I was very happy. Whenever I try to make something different, I always come to the conclusion that our favorite cake is cheesecake. Beautiful, light taste with a lot of cream. These are definitely The Best Mini Mint Cheesecakes, easy to make and I am sure that you will love them very much. Enjoy!

The Best Mini Mint Cheesecake Recipe (2)The Best Mini Mint Cheesecake Recipe (3)The Best Mini Mint Cheesecake Recipe (4)The Best Mini Mint Cheesecake Recipe (5)The Best Mini Mint Cheesecake Recipe (6)

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The Best Mini Mint Cheesecake

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The Best Mini Mint Cheesecake – so easy to make, creamy and cute! Absolutely delicious, The Best Mini Mint Cheesecake with an Oreo crust and only a few ingredients!

Ingredients

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)

Instructions

Crust:

  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.

The Best Mini Mint Cheesecake Recipe (11)

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Reader Interactions

Comments

  1. William says

    what is the average yield of cupcakes on this recipe?

    Reply

    • Lidia Simic says

      Hi William, you can get 12 cupcakes on this recipe. Good luck!

      Reply

  2. JoAnn says

    Your instructions at
    4 Spoon the cheesecake batter onto the crusts to make the cups almost full.
    5 Leave in the fridge for 1 hour.
    I am ASSUMING want them baked before putting in the fridge, correct?

    Reply

    • Lidia Simic says

      Hi Joann! You are right, you need to bake them first. Enjoy!

      Reply

      • Sheetal says

        How long do you bake for after you spoon in the cheesecake batter

        Reply

        • Lidia Simic says

          Hi Sheetal, you need to bake it for 5 minutes. Good luck and enjoy!

          Reply

    • Abbie says

      No you do not bake cheesecake you just put it into the fridge

      Reply

  3. Cayce says

    Hi, based on instructions and comments I am confused as to whether these require baking AFTER the cheesecake filling is added. I understand that I need to bake the crusts first…but do they go back in the oven with the filling or straight into the fridge?

    Reply

    • Lidia Simic says

      Hi Cayce, leave them straight into the fridge. Good luck and enjoy!

      Reply

  4. Jennifer says

    Just to clarify….you only bake the cheesecake filling for 5 minutes?

    Reply

    • Lidia Simic says

      Hi Jennifer, you need to bake crusts first for 5 minutes then spoon the cheesecake batter onto the crusts to make the cups almost full and then leave in the fridge for 1 hour. Enjoy!

      Reply

  5. milica says

    Great dessert recipe for any party!

    Reply

  6. Rosemarie says

    Are these the mini cupcakes or regular cupcakes?

    Reply

    • Lidia Simic says

      Hi Rosemarie, These are regular cupcakes. Good luck and enjoy!

      Reply

  7. Tonya says

    I wonder how this would do in a springform pan and do one big one?

    Reply

    • Lidia Simic says

      Hi Tonya, I’m sorry I haven’t tried, but you can check my recipe No Bake Oreo Mint Cheesecake were I use springform pan 9″. Good luck!

      Reply

  8. Heidi says

    Love the cheese cakes but couldn’t get the chocolate as smooth. Please tell me how to do that.

    Reply

    • Lidia Simic says

      Hi Heidi, Melt chocolate chips in microwave by heating for 30 seconds then stirring and repeating until melted and smooth. Enjoy!

      Reply

  9. Dominic Martin says

    Hi there! Can you tell me how to do that green sauce you decorate,please!!

    Reply

    • Lidia Simic says

      Hi Dominic, I melt white chocolate chips and add a few drops of green food color then transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top. Hope that helps!

      Reply

Leave a Reply

The Best Mini Mint Cheesecake Recipe (2024)

FAQs

What happens when you overbeat cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

How do you thicken the filling on a cheesecake? ›

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

How runny should cheesecake batter be? ›

If you aren't sure if your cheesecake mixture is too soft, or firm enough – think of the cheesecake mixture like meringue. I find that my cheesecake mixture is perfect, when I can pick a dollop up with a spoon or spatula, and the cheesecake mixture stays firm – it doesn't slide off, at all!

How to thicken no-bake cheesecake batter? ›

Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don't worry, we can rescue it! If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.

What does overbeat batter look like? ›

Ready-to-go pancake batters and muffin doughs should be delightfully fluffy—don't fear a few lumps! When overmixed, these batters become dense and heavy or liquidy and runny, or visibly slack.

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Which is better for cheesecake flour or cornstarch? ›

Step 10: Corn Starch Added

It did result in a more cake like texture as well. If you want to add something to thicken your cheesecake then I would definitely recommend this over flour to thicken it.

How to fix a cheesecake that didn't set? ›

Chill For A Longer Period

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Why add sour cream to cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

What happens if you put too much sour cream in a cheesecake? ›

Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

Does cheesecake batter need to be room temperature before baking? ›

1. All the ingredients need to be at room temperature—70–75°F (21–24°C) For a smooth batter—and therefore a smoother-textured cheesecake— the initial temperature of the ingredients is important. Cold cream cheese is firm and will create a lumpy batter.

What is the thickening agent in cheesecake? ›

Some cheesecake recipes call for cornstarch.

Why is my cheesecake a little runny? ›

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Can you over mix cheesecake batter? ›

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Can you over whip cheesecake mix? ›

Avoid Overmixing

Overmixing the filling can cause it to become runny. Mix the ingredients just until they're combined and smooth. Don't try to beat out all the lumps.

What happens if you over beat the batter in a foam cake? ›

If overmixed, the batter may become runny and slack. With cakes featuring whipped egg foam, you'll also want to make sure you mix to the right consistency — forming "stiff peaks" is the usual standard.

What happens to overcooked cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

How do you know if you overmix cake batter? ›

When you overmix cake batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture. The white batter looks airier, while the red looks thick and dense.

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