Ah, mint: how you spark debates in our home. See, I love mint. I’d welcome the leafy herb into my kitchen any day. The kids and my spouse however, not so much. While my main squeeze can handle mint in savoury meals, he turns his nose up when it’s incorporated into desserts. Meanwhile, the kids they think the only place mint has in this world is in toothpaste. So on the days when I don’t feel like sharing and want to eat an entire cake solo, mint is the route I take. Call it selfish, call it poor parenting, call it whatever the hell you want, but when you’ve been home 24/7 with three kids for the past six months due to a pandemic, sometimes a dozen mini mint cheesecakes to yourself is necessary.

Scroll below for this Mini Chocolate Mint Cheesecake recipe and if you haven’t already, don’t forget to subscribe! 😉

Mini Chocolate Mint Cheesecakes

Course: dessert

Servings: 18

Here’s what you’ll need:

For the crust:

• 25 Mint Oreo Cookies
• 4 Tbsp butter, melted

For the filling:

• 12 oz. cream cheese
• ½ cup granulated sugar
• 2 Tbsp. all-purpose flour
• ½ cup whipping cream
• 1 tsp. pure mint extract
• 2 eggs, room temperature
• ½ cup Mint Oreo Cookies, chopped
• Green food colouring

For the topping:

• 1 cup whipping cream
• ¼ cup granulated sugar
• 1 tsp. pure vanilla extract

Here’s what you’ll do:

1. Preheat oven to 325° Line two muffin tins with 18 liners. Set aside.
2. For the crust, combine Oreo Cookies and melted butter in a food processor. Mix until cookies becomes a moistened crumb mixture.
3. Scoop 1 ½ Tbsp. of crust mixture into each liner. Press down evenly into the bottom of each. Bake for 5 minutes then set aside and allow to cool completely.
4. For the filling, combine cream cheese, sugar and flour in a large bowl. Beat with electric mixer until smooth.
5. Gradually add whipping cream and mint extract, beating with electric mixer on medium speed.
6. Add eggs, beat until smooth.
7. Add food colouring as desired.
8. Fold in chopped Oreos with spatula.
9. Scoop batter into prepared cupcake liners and bake for 25 minutes.
10. While cheesecakes bake, combine whipped cream, granulated sugar and vanilla in a medium mixing bowl. Beat with electric mixer on medium speed until stiff peaks form.
11. Allow to cool completely, then transfer cheesecakes to the refrigerator for 1 hour before topping with whipped cream and garnishes.
12. Serve and enjoy!

If you like this recipe, follow me on Instagram @cashmereandcocktailsblog and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Also, subscribe to the blog and never miss out on the action!