Description
These mini mint cheesecake cups deliver creamy texture with refreshing peppermint flavor and a crunchy Oreo crust—perfect for St. Patrick’s Day or any festive occasion.
Ingredients
Scale
- 20 Oreo Cookies (crushed)
- 4 tablespoons Butter (melted)
- 8 ounces Cream Cheese (softened)
- 1 cup Powdered Sugar (adjust based on taste)
- 1 cup Heavy Cream (whipped)
- 1 teaspoon Peppermint Extract (adjust quantity to preference)
- 1 teaspoon Vanilla Extract (or almond extract)
- few drops Green Food Coloring (optional)
- 1 cup Mini Chocolate Chips (optional)
Instructions
- Crush the Oreos: Pulse 20 Oreo cookies in a food processor until they resemble fine crumbs.
- Make the crust: Combine crushed cookies with 4 tablespoons melted butter in a bowl until the texture holds when pressed.
- Form the crusts: Spoon about 1–2 tablespoons of the crumb mixture into the bottom of each liner or small jar and press firmly.
- Chill the crusts: Place the lined cups in the fridge for 10–15 minutes to firm the butter.
- Beat the cream cheese: In a medium bowl, whip 8 ounces softened cream cheese with 1 cup powdered sugar until smooth and creamy.
- Flavor the filling: Add 1 teaspoon peppermint extract and 1 teaspoon vanilla extract to the cream cheese mixture, and a few drops of green food coloring if desired.
- Whip the cream: In a chilled bowl, whip 1 cup heavy cream to soft peaks.
- Fold to lighten: Gently fold the whipped cream into the cream cheese mixture.
- Add mini chips: Fold in up to 1 cup mini chocolate chips if using.
- Assemble the cups: Pipe or spoon the filling over chilled crusts and garnish if desired.
- Chill and serve: Top with extra crumbs or mini chips, chill for at least 2 hours, and enjoy chilled.
Notes
Make-ahead tips: Prepare up to 48 hours in advance. Freeze assembled cups (without garnishes) for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg