Oreo Chocolate Mint Cheesecakes are mini desserts that have an Oreo crust with a mint cheesecake filling that’s studded with Andes mints! Finish them off with tasty toppings and you have a treat that everyone will devour!
Oreo Chocolate Mint Cheesecakes have four delicious layers that combine for a treat that’s out-of-this-world delicious! An Oreo crust is topped with creamy cheesecake that’s loaded with chopped Andes mints, topped with smooth ganache, and finished off with fluffy whipped cream!
Their vibrant green color makes these Grasshopper Cheesecakes perfect for springtime gatherings! But it’s their scrumptious flavor that will have you making them all year round!
5 Reasons Why This Recipe Works!
- Variations! Instead of chopped Andes mints, you could load the cheesecake filling with mini mint chocolate chips or crumbled mint Oreo cookies!
- Add More Mint Flavor! Can’t get enough mint flavor? Easily tailor this recipe to your minty taste buds by simply adding more mint extract!
- Hand-Held Dessert! I love a good hand-held dessert that allows me to skip out on the duty of slicing and serving!
- Make A Whole Cheesecake! Scroll down to learn how to make one whole cheesecake instead of a dozen mini ones!
- Lots Of Hands Off Time! This recipe takes just 20 minutes of prep time! Leaving you time to enjoy your favorite Netflix show while they bake and chill!
Making this Oreo Chocolate Mint Cheesecakes Recipe is super easy to follow! To start, it’s broken down into four easy-to-make parts.
First the Oreo crust, then the cheesecake filling, followed by the chocolate ganache, and then toppings! For the crust, you’ll need Oreos or Oreo crumbs, granulated sugar, and melted salted butter.
Once the crust has been arranged into the muffin tins each gets covered with the mint filling. To make this, softened cream cheese, granulated sugar, an egg, mint extract, green food coloring, and chopped Andes mints are combined.
Next up is the smooth ganache! This made in no time using just heavy cream and semi-sweet chocolate chips. After each mini cheesecake gets its ganache coating you’ll finish them off with toppings!
For toppings, I love adding a dollop of whipped cream on each along with an Andes mint and Oreo crumbs!
How To Make Mint Chocolate Chip Cheesecake
- Prepare the crust by pulsing Oreos in a food processor until fine crumbs form. Then add the crumbs to a bowl with granulated sugar and melted butter, stir together.
- Add the crust mixture to each well of a muffin tin that’s lined with liners.
- Press the mixture down gently to create the cheesecake crust.
- Prepare the cheesecake filling by beating the cream cheese until smooth. Afterward, add in the sugar and beat again until it becomes smooth and creamy.
- Beat in the egg, mint extract, and green food coloring.
- Gently fold in the chopped Andes mints.
- Scoop the cheesecake filling onto each mini crust in the muffin tin. Smooth out the tops as you go.
- Bake them and then turn the oven off. Then prop the oven door open and allow the cheesecakes to cool in the oven.
- Transer the pan from the oven to a wire rack to continue cooling. Afterward, place them in the refrigerator to chill.
- Remove them from the refrigerator and take off the muffin liners.
- Prepare the ganache by pouring heated heavy cream over the chocolate chips. Allow it to set covered and then whisk the mixture together until smooth.
- Pour ganache over each mini cheesecake. Then allow them to cool and set up.
- Garnish the cheesecakes with whipped cream, an Andes mint, and Oreo crumbs. Serve and enjoy!
Frequently Asked Questions
How Do I Store These Oreo Mint Cheesecakes?
Store them in an airtight container in the refrigerator and enjoy them for up to a week!
How Can I Make This One Large Cheesecake Rather Than A Dozen Minis?
To do this you’ll trade the muffin pan for a springform pan. Then you’ll want to make this recipe 1.5 times. This will ensure there’s enough crust and filling to make one large cheesecake.
Can I freeze These Mini Cheesecakes?
You certainly can! When stored in the freezer they’ll stay good to enjoy for up to 2 months. For best flavor and texture, I’d recommend adding the ganache and toppings fresh after the cheesecakes have thawed.
What Should I Do If I Can’t Find Any Oreo Crumbs To Make The Crusts?
You can either use chocolate graham cracker crumbs or make your own Oreo crumbs. To use graham crackers, you’ll need 1 3/4 cup of graham cracker crumbs mixed with 4 Tablespoons of butter. As well as 3 Tablespoons of unsweetened cocoa powder and an extra Tablespoon of granulated sugar.
If you’d rather make your own Oreo crumbs just crush about 20 whole Oreos in a food processor. Then continue on with the recipe instructions.
How Come I Need To Allow The Cheesecakes To Cool In The Oven?
This easy step allows the cheesecakes to maintain their height, and not crack.
Why Is It Important For The Cream Cheese And Egg To Be Room Temperature?
Room temperature ingredients deliver the creamiest texture! Which is exactly what we want for these mini cheesecakes.
Can I Use Reddi Whip On These Grasshopper Cheesecakes?
I’d only recommend using Reddi Whip if you’re serving them right away. If you’re making them ahead of time to serve later then I’d suggest using cool whip. Or even making your own stabilized whipped cream to use.
This Chocolate Mint Cheesecake is an absolute standout dessert that everyone will devour in record time! Grab another mouthwatering cheesecake recipe that friends and family will love as much as this one!
- Basque Burnt Cheesecake – A crustless cheesecake that’s incredibly silky and caramelized!
- Strawberry Cheesecake Bars – Delicious layered bars that are super easy to serve at parties!
- No-Bake Peanut Butter Cheesecake – Loaded with crunchy Reese’s Pieces and preps in only 20 minutes!
- Sopapilla Cheesecake – Made with refrigerated cresecent roll dough and 7 other easy ingredients!
- Instant Pot Chocolate Cheesecake – The perfect dessert for chocolate lovers, cooks right in your Instant Pot in just 40 minutes!
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Mini Oreo Chocolate Mint Cheesecakes
- Muffin pan
- Standing mixer with paddle attachment
- Measuring Cups
- Measuring spoons
- Rubber Spatula
- ⅓ cup heavy cream
- 1 cup semi sweet chocolate chips
- Preheat the oven to 325°F and line a muffin tin with liners. Spray each liner with nonstick cooking spray and set aside.
- Add 16 Oreos to a food processor and pulse until fine crumbs form. Measure to make sure you have 1¼ cups of crumbs, crush more Oreos if needed.
- Transfer the crumbs to a medium bowl with 1 tablespoon of sugar and 4 tablespoons melted butter and stir until evenly combined.
- Add about 2 level tablespoons of the crust mixture into each of the 12 muffin liners and press down gently to create the cheesecake crust.
- In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Then add in ⅓ cup of sugar and beat until smooth and creamy.
- Beat in the egg, mint extract, and green food coloring at low speed until evenly mixed and colored.
- Fold in the chopped Andes mints just until they're evenly distributed throughout the batter.
- Divide the cream cheese mixture evenly on top of the cheesecake crusts. They will be a little more than ¾ full. Use the back of a spoon or rubber spatula to smooth out the top.
- Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven and prop the door open. Allow the cheesecakes to cool in the warm oven for an additional 10 minutes.
- Then remove them from the oven and let them sit in the pan on a wire rack at room temperature for about 30 minutes before transferring to the refrigerator to chill for at least 6 hours.
- Remove them from the pan and take off the muffin liners.
- Heat the heavy cream in a small saucepan on the stovetop just until the edges begin to bubble. Transfer the hot cream to a large measuring cup or bowl.
- Immediately add the chocolate chips to the hot cream. Cover and let sit for 3 to 5 minutes. Then whisk the mixture until smooth.
- Add about 1 Tablespoon of chocolate ganache to the top of each cheesecake and allow them to cool for about 5 minutes to set up.
- Top each with whipped cream, an Andes mint, and oreo crumbs before serving.
- You can add as much or as little mint extract as your heart desires. We found that half a teaspoon was plenty when you paired it with the chopped Andes mint but if you prefer even more mint, feel free to add another ½ teaspoon… I recommend just make it as the recipe is written then taste test the batter first before adding it to the muffin pan.
- You can use a can of reddi whip on these if you plan to serve them immediately but I would pipe/dollop on cool whip or make my own stabilized whipped cream if you are making them ahead of time and serving later…it lasts much longer.
- These should be stored in the fridge in an airtight container (for up to 1 week), or frozen for up to 2 months.
- I can’t find oreo crumbs – what else could I use for the crust? You could use chocolate graham cracker crumbs if you can find them. Or use 1 ¼ cup graham cracker crumbs mixed with 4 Tablespoons of butter and 3 Tablespoons of unsweetened cocoa powder. (I would also add an extra Tablespoon of sugar in this case.) Or you can use a food processor to crush about 20 whole oreos to make your own crumbs.
- Why do I need to allow the cheesecakes to cool in the oven? This helps the cheesecakes to maintain their height, and not crack.
- Are there any variations on this recipe that I could try? You could add chocolate chips or crumbled oreo cookies into the batter (before baking).
- Is it important for the cream cheese and egg to be room temperature? You will get the creamiest texture if you make sure that these ingredients are room temperature.