These mini cheesecakes make entertaining easy and delicious! The cheesecakes have Creme de Menthe baked in but then each little cake gets filled with the richest chocolate frosting!
I don’t make cheesecakes often, in fact, there are zero cheesecake recipes on the blog. I have such bad memories of my mom’s cheesecakes from my childhood, it has taken me this long to get up the nerve to bake up my own cheesecakes.
My mom’s cheesecakes were not good. But she loved them and made them every Christmas. Her favorite cake had large pineapple chunks hidden inside that were surrounded by large curds of cottage cheese. They were so “cheesy”, you weren’t ever 100% sure you were even eating dessert. Yeah, those sort of ruined cheesecake for me.
But in the spirit of Christmas, I decided to break my cheesecake ban and bake up some mini cheesecakes. Chocolate and mint are a delightful pair; they baked up perfectly in this flourless chocolate mint cake, this easy one-bowl mint chocolate cake, and these chocolate mint sandwich cookies. I had no doubt they would be perfect together in mini cheesecake form.
These mini cheesecakes are mint powerhouses, thanks to an infusion of Creme de Menthe. This alcohol not only provides the intense mint flavor but the festive green hue. If you were completely against using the Creme de Menthe, just add mint extract, and green food coloring if desired.
These mini cheesecakes sink a little when they get removed the oven. That is ok, that indentation makes a perfect “cup” for the fudgiest buttercream frosting. These mini cheesecakes would taste just fine without the frosting, but since I love decadence, I had to add a swirl of frosting in each cake.
Whether you love cheesecake or not, these jolly little cheesecakes deserve a chance. I find that no one can resist the combination of cool mint and rich chocolate!
Minty mini cheesecakes are filled with a decadent and rich chocolate fudge frosting!
20 minPrep Time
25 minCook Time
45 minTotal Time
- 2 8 oz packages softened cream cheese
- 1/3 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- 3 tablespoons creme de menthe
- 16 Oreos cookies, split
- 1 stick butter, softened
- 3 cups powdered sugar
- 12 tablespoons of cocoa powder
- ¼ cup hot water
- ½ teaspoon vanilla
- 1 tablespoon heavy cream
- Preheat oven to 325 degrees.
- Line two muffin tins with cupcake wrappers. Place one Oreo half (creamy side up, reserve the tops) in the bottomes of each cupcake wrapper; set aside.
- In the bowl of a mixer, beat together the cream cheese and the sugar until creamy. Beat the eggs in one at a time until incorporated. Stir in vanilla and Creme de Menthe.
- Fill each cup 2/3 full. Place the cheesecakes in the oven and bake for 23-25 minute or until the centers are set. Remove from the oven and place the pans on cooling racks to cool completely. Centers will deflate upon cooling.
- To prepare the frosting, beat butter in a bowl until fluffy. Combine powdered sugar and cocoa in a small bowl and carefully add the sugar mixture to the butter, alternating with the hot water. Continue to beat frosting until thick and creamy. Stir in vanilla and heavy cream, adding more cream if necessary to achieve a piping consistency.
- When cheesecakes have cooled, pipe or spoon the frosting into the centers of each cheesecake.
- Crush reserved Oreo tops and sprinkle over the cheesecakes. Refrigerate until ready to serve.