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Oreo Mint Mini Cheesecakes

Indulge in these rich and creamy mini cheesecakes with a refreshing mint flavor and a satisfying Oreo crust, perfect for any gathering.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed Oreo cookies
  • 4 tablespoons melted butter
For the cheesecake filling
  • 16 oz cream cheese, softened Make sure it's softened to avoid lumps
  • 1/2 cup sugar
  • 1/4 cup sour cream Can substitute with halal cooking cream
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream Gently fold into the mixture
  • 1/2 cup crushed peppermint candies Reserve half for topping

Method
 

Preparation
  1. In a mixing bowl, combine the crushed Oreo cookies and melted butter until it resembles wet sand.
  2. Press this mixture firmly into the bottom of a muffin tin lined with cupcake liners to create the crust.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
  2. Add in the sour cream and vanilla extract, then mix until combined.
  3. Gently fold in the whipped cream until you achieve a light and airy texture.
  4. Fold in half of the crushed peppermint candies and mix until evenly distributed.
Assembly and Chilling
  1. Spoon the cheesecake filling into each cookie crust, filling each liner to the top.
  2. Cover the muffin tin with plastic wrap and chill in the refrigerator for at least 4 hours or until set.
Serving
  1. Once fully set, garnish with the remaining crushed peppermint candies and a dollop of whipped cream if desired.

Notes

Store mini cheesecakes in an airtight container in the refrigerator for 4-5 days. They can be frozen for up to 2 months.