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No bake mint cheesecake

Mini mint cheesecake

petro
With a crumbly chocolate cookie crust and creamy filling, this green mint cheesecake is a refreshing treat perfect for any celebration.
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 418 kcal

Ingredients
  

For the crust

  • 2 cups Oreo cookie crumbs
  • ¼ cup granulated or brown sugar
  • 1 stick butter melted

For the filling

  • 1 ½ cups heavy whipping cream
  • 16 ounces 2 blocks cream cheese, softened
  • ¼ cup granulated sugar
  • 2 shots crème de menthe liqueur
  • 1 teaspoon vanilla extract

Instructions
 

For the crust

  • Combine the Oreo crumbs, brown sugar, and melted butter in a small bowl.
  • When the mixture resembles wet sand, divide it between 12 muffin tins (or 3 mini cake pans), making sure to pack it tightly so the crust doesn’t fall apart. Set the pan in the freezer until ready to use.

For the filling

  • Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream on medium-high speed until it forms stiff peaks.
  • Switch to the paddle attachment and add the cream cheese, sugar, crème de menthe, and vanilla. Mix on low speed until combined, making sure to scrape down the sides of the bowl a few times.
  • Divide the mixture between the muffin tins and place in the refrigerator for at least 4 hours. Remove from the fridge and serve chilled. Garnish with Oreo, mint, or whipped cream, if desired.

Nutrition

Serving: 1muffin cheesecakeCalories: 418kcalCarbohydrates: 33gProtein: 4gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 82mgSodium: 256mgPotassium: 132mgFiber: 1gSugar: 24gVitamin A: 946IUVitamin C: 1mgCalcium: 62mgIron: 2mg
Keyword creme de menthe cheesecake, grasshopper cheesecake, green cheesecake, mint cheesecake
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