Description
A luxurious Mint Chocolate Cheesecake that combines creamy cheesecake with refreshing mint and rich chocolate flavors, all atop a crunchy Oreo crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 cup crushed Oreos
- 1 cup Andes Mints, chopped
- 1/2 cup chocolate chips (optional, for topping)
- Fresh mint leaves (for garnish, optional)
Instructions
- Preheat the Oven: Set it to 325°F (160°C).
- Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth.
- Add Sugar and Vanilla: Mix in the sugar and vanilla extract until well blended.
- Incorporate Eggs: Add the eggs one by one, mixing well after each addition.
- Stir in Sour Cream and Heavy Cream: Gently fold in the sour cream and heavy cream.
- Add Mint and Oreos: Fold in the chopped Andes Mints and crushed Oreos.
- Pour into the Pan: Transfer the batter to a greased mini cheesecake pan.
- Bake: Place in the oven for 20-25 minutes until set.
- Cool: Allow to cool in the pan for about 10 minutes.
- Chill: Refrigerate for a minimum of 2 hours before serving.
- Top and Garnish: Sprinkle with chocolate chips and garnish with fresh mint leaves.
Notes
Make-Ahead Tips: Prepare a day in advance for enhanced flavor. Store in the refrigerator for up to 5 days or freeze for a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg