Mini Mint Chocolate Oreo Cheesecakes

These Mini Chocolate Oreo Cheesecakes are easy to make and delicious with just the right amount of mint flavour! The lovely things about these cheesecakes is that they are easy to out together and even easier to share in their cute mini state. Plus, they are so mini, you can totally have like two or three!

Ingredients:

Crust

• 200g Oreo crumbs
• 40g butter, melted

Cheesecake filling

• 340g cream cheese, room temperature 
• 100g sugar
• 25g flour
• 115g sour cream
• 2 tsp mint extract
• 1 tsp vanilla extract
• 2 eggs
• 140g chopped Mint Oreos
• green gel colour

Chocolate Whipped Cream

• 180ml double cream
• 25g icing sugar
• 15g cocoa powder
• 1/2 tsp vanilla extract

Method:

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Crust: Preheat oven to 160ºC/140ºC for fan oven. Add cupcakes liners to a cupcake pan.

Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1½ to 2 tablesppons per cup) and press into the bottoms.

Bake crusts for 8 minutes then remove from oven. Allow to cool while you make the filling.

Cheesecake filling and topping: In a large bowl, mix the cream cheese, sugar and flour until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 

Add the sour cream.mint extract and vanilla extract. Beat on low speed until well combined. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the chopped Mint Oreos. Add some green gel colour to get a nice shade of green if desired.

Divide the batter between the cupcake liners and fill most of the way.

Bake the cheesecake for 13 minutes, then turn off oven and leave the door closed for another 15-20 minutes. Crack the oven door and allow cheesecakes to cool for 5 minutes, then put in the fridge to finish cooling.

Once the cheesecakes are cooled and firm, make the whipped cream. Add the double cream, icing sugar, cocoa powder and vanilla extract to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form.

Pipe swirls on top of each cheesecake, then top with half of a mint Oreo. Refrigerate until ready to serve.