Description
Delightfully festive Mini Mint Cheesecakes featuring a crunchy mint Oreo crust, a smooth and creamy mint-infused cheesecake filling, and optional charming green fondant shamrock toppings. Perfect for St. Patrick’s Day celebrations or any occasion craving a refreshing minty dessert bite.
Ingredients
Scale
Crust
- 30 mint Oreos
- 2 tablespoons butter (melted)
Cheesecake Filling
- 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
Decoration (Optional)
- 5-6 ounces green fondant
Instructions
- Prepare Crust: Preheat your oven to 325°F (163°C) and line two muffin tins with paper liners. Crush the mint Oreos into fine crumbs using a food processor or by placing them in a storage bag and crushing with a rolling pin. Transfer crumbs to a small bowl and stir in melted butter until combined and coated.
- Form and Bake Crust: Spoon about 1 1/2 tablespoons of the crust mixture into each paper-lined muffin cup. Firmly press the crumbs at the bottom to form an even crust layer. Bake for 5 minutes then remove from oven to set.
- Make Cheesecake Batter: In a large bowl, beat the softened cream cheese on medium speed with a hand mixer until smooth and creamy. Add the mint extract and blend well. Beat in the eggs one at a time, scraping down the bowl after each addition to ensure even mixing. Incorporate the sour cream, granulated sugar, and green gel food coloring, mixing until fully combined and silky.
- Fill and Bake Cheesecakes: Divide the cheesecake batter, filling each muffin liner about three-quarters full. Place one muffin tin on the center rack of your oven and bake for 20 to 22 minutes. Remove it and immediately place the second tin to bake for the same amount of time. This helps maintain consistent oven temperature and even baking.
- Cool and Chill: Once baked, allow the mini cheesecakes to cool at room temperature for 10 to 15 minutes. Then refrigerate for at least 2 hours or overnight to fully set and enhance flavors.
- Create Shamrock Fondant Toppers (Optional): While baking, prepare the fondant shamrocks by rolling out small balls of fondant about half an inch thick. Pair two balls and press them together to form a heart shape with a pointed end; do this for three pairs. Press these three heart shapes together, positioning one in the center and two slightly angled on the sides, forming a shamrock. Repeat to make 24 shamrocks – one for each mini cheesecake.
- Decorate and Serve: Gently place one fondant shamrock atop each chilled mini cheesecake. Serve immediately and enjoy the festive minty treat!
Notes
- Ensure cream cheese is at room temperature for smooth batter without lumps.
- Do not overbake the cheesecakes; they should still have a slight jiggle in the center when done.
- The green gel food coloring ensures a vibrant mint color without affecting texture.
- Fondant shamrocks add a fun decorative touch but are completely optional.
- Cover leftover cheesecakes and store in the refrigerator for up to 3 days.
- For easier crust pressing, dampen your fingers slightly before pressing the crumbs into muffin liners.
