Mint Mini Cheesecakes are single-serve mini cheesecakes that are gorgeously green, loaded with smooth mint flavor, and have a mint oreo crust. These mini cheesecakes for St. Patrick’s Day would also be a fun dessert to serve up. Check out more mini cheesecake recipes.
If you are looking for an easy mini mint cheesecake recipe, this is my tried and true recipe. Whip these up and enjoy single-serve cheesecakes that are easy to make, no water bath required.
If you love mint chocolate, try my mint chocolate cheesecake that is absolutely gorgeous!
Mini Mint Cheesecakes
These mini cheesecakes use mint Oreos as the crust, and then you add mint to the cheesecake batter. It is the perfect amount of smooth and cooling mint in every single bite.
Mini Cheesecakes For St Patrick’s Day
Now I make this recipe a ton for spring and summer. But this is a great cheesecake for St Patrick’s Day. It is brightly colored green, sweet mint and great for serving a crowd.
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. You can double the batch just bake two pans at once. You want to have them on the middle rack in the oven.
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.
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.
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.
Mini Mint Cheesecakes
- 30 mint Oreos
- 2 tablespoons butter melted
- 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
- 5-6 ounces green fondant optional
- 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.
- 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.
- 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!