Mini Mint Cheesecakes
Mint Mini Cheesecakes are single-serve mini cheesecakes with a light pastel green hue and loaded with smooth mint flavor, complemented by a crunchy Mint OREO cookie crust. The cute fondant shamrock decorations are super easy to make if preparing these mint cheesecakes for St Patrick’s Day, too!
St Patrick’s Day Cheesecakes Recipe
If you love Mint Chocolate OREOs, we have the perfect easy mini cheesecake recipe for you.
Striking the perfect balance between fresh, cool mint and rich, tangy cheesecake, these little, single-serve cheesecakes are so incredibly satisfying and have the perfect contrast of silky smooth cheesecake and crunchy cookie crust.
I love that it’s already portioned out and ready to go, which also removes the need for a waterbath. The short cooktime reduces the likelihood of the cheesecakes cracking – and if by some chance they do, you can cover it up with our cute little shamrock decorations!
(If you’re making these at another time of the year, you can garnish with a sprinkle of cocoa powder or shaved chocolate curls. At Christmas time, a square of Andes Mint Chocolate would be super festive!)
If you love mint chocolate and are looking for a real show-stopper, try our mint chocolate cheesecake that is absolutely gorgeous!
— Jennifer
Mini Mint Cheesecakes Ingredients
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For the OREO Cookie Crust:
- Mint OREOs
- Melted Butter
For the Mint Cheesecake Batter:
- Cream Cheese, room temperature
- Mint Extract
- Large eggs
- Full-fat Sour Cream
- Granulated White Sugar
- Kelly green gel food coloring
For the Shamrock Decorations:
- Green fondant, optional
Scroll down to our free printable recipe card for the full measurements and directions.
Helpful Kitchen Tools:
- Measuring Cups and Spoons
- Large Mixing Bowl
- Electric Mixer
- Muffin Tin
How to Make Mini Cheesecakes For St Patrick’s Day
To Prep: Preheat oven to 325F and line two muffins tins with paper liners. Set aside.
- Prepare the crust: Combined crushed mint Oreos and melted butter, press firmly into the bottom of each liner and bake for 5 minutes.
- Make the mint cheesecake batter: Beat the cream cheese until smooth, then slowly add in remaining ingredients until fully incorporated.
- Fill and bake: Divide the batter evenly among the prepared crusts and bake for 20 minutes.
- Cool, chill, and decorate: Top the chilled cheesecakes with cute shamrock fondant decorations.
Mint Cheesecake Recipe FAQs
Do You Need a Mini Cheesecake Pan? All you need is a muffin pan to make these cheesecakes. No cheesecake pan is needed, which is another reason why I love this recipe. I used two pans as this makes 24 mini cheesecakes.
Can I Double This Mini Mint Cheesecake Recipe? Yes, you are more than welcome to whip up these for a big crowd. Just ensure that while baking you only have pans on the middle rack of the oven for best results.
Can I Make Mini Cheesecakes In Advance? Of course! They will need a little time to set up, so it is perfect to make these cheesecakes in advance. You can store them in the fridge until you are ready to serve. This is an easy St. Patrick’s Day Mini Cheesecakes dessert that kids and adults will enjoy.
Can I Freeze Mini Cheesecakes? You can freeze these mini cheesecakes. I suggest that you don’t put the fondant on to freeze as it can soften up a bit. But you can store in a container or airtight freezer bag and freeze for up to three months. Then thaw in the fridge the night before you plan to eat.
Do I need a water bath? Not for mini cheesecakes. Their small size allows them to bake evenly without cracking.
Tips for Perfect Mint Cheesecakes
- Start with room temperature cream cheese to get that smooth texture you want.
- Ensure to not overmix as it can make air bubbles that get released by leaving cracks in the cheesecake.
- Add just a couple of drops of mint extract, then taste. It can quickly become overpowering so flavor with a light hand.
- Same with the gel food coloring – a little goes a long way!
- If desired, add a couple handfuls of mini chocolate chips for a bit of texture and more chocolate flavor.
Want more easy cheesecake recipes?
- No Bake Lemon Cheesecakes | Another mini cheesecake are these lemon no bake cheesecakes. A sweet citrus flavor with a nice bit of tang in every bite.
- Snickerdoodle Cheesecake Bars | Another fun alternative to a classic cheesecake is these bars. You have warm cinnamon in every bite like a homemade snickerdoodle cookie.
- Instant Pot Oreo Cheesecake | If you love Oreo, try my Instant Pot cheesecake recipe. A super easy and delightful recipe that is made right in your pressure cooker.
- Baileys Chocolate Cheeseake | This Baileys Chocolate Cheesecake is filled to the top with Baileys Irish Cream from the chocolate cheesecake filling and works it’s way up to the ganache and finishes in the whipped cream.
Mini Mint Cheesecakes Recipe (Printable Recipe Card)
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Mini Mint Cheesecakes
Ingredients
Crust
- 30 mint Oreos
- 2 tablespoons butter melted
Cheesecake
- 2 (8 ounces) packages cream cheese room temperature
- 1/2 teaspoon mint extract
- 2 large eggs
- ½ cup full-fat sour cream
- ½ cup granulated sugar
- 2 small drops Kelly green gel food coloring
Shamrocks
- 5-6 ounces green fondant optional
Instructions
Crust
- Preheat oven to 325 degrees. Line 2 muffin tins with paper liners and set aside.
- Add the oreos to a food processor and pulse until fine crumbs form. You can also add the oreos in a storage bag with crush up with a rolling pin but it’s a little messier.
- Add cookie crumbs in a small bowl.
- Add the melted butter and stir until the cookie crumbs are coated with the butter.
- Add 1 1/2 tablespoons of the cookie crust mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes. Firmly press the cookie crust into the bottom of each paper liner.
Cheesecake
- In a large bowl, add the cream cheese and beat with a hand mixer on medium until smooth and creamy.
- Add in the mint extract and then each egg one at a time. Beat in each egg and scrape down the sides of the bowl before adding the next.
- Add sour cream, sugar, and green gel food coloring and beat with a hand mixer until incorporated.
- Fill each paper liner 3/4 full of the cheesecake batter.
- Add one pan in the center of the middle rack and bake for 20 to 22 minutes. Remove from the oven and place the second pan in the center of the middle rack to bake for 20 to 22 minutes.
- Once cheesecakes are done baking, allow to cool for about 10-15 minutes then refrigerate for an additional 2 hours to overnight.
Shamrock Tops
- As the cheesecakes bake, shape the fondant into shamrocks. To make one, roll out 6 balls, about half of an inch thick.
- Take two balls and press them together, giving them a point on one end so it creates a heart shape. Repeat for the other 2 pairs of balls.
- Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.
- Repeat 23 more times to have enough for the two dozen mini cheesecakes.
- Place one fondant clover on each cheesecake. Serve and enjoy!
Notes
Gel food coloring is highly concentrated. Start with one drop and add more only if needed to avoid an artificial look.
Nutrition
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You might also like:
Andes Mint Chocolate Cheesecake
Instant Pot Mint Chocolate Chip Cheesecake
