I created this recipe a few years ago, and it won a place in the dessert section of a Philadelphia Cream Cheese cookbook. I was inspired to make the mini-cheesecakes due to my daughters being mint addicts. I thought St. Patrick’s Day would be a fun time to make them due to them having a green color in them. Also, my friends have told me they made them for Christmas as well. If you change the color of the Oreo, you can create something for any occasion. Enjoy my amateur video of the process! Go ahead…make fun…I can take it. 😉
I created this recipe for my oldest daughters who absolutely LOVE mint chocolate. This recipe can be converted to a large cheesecake, but the look of the cheesecake when eating is so pretty with the green showing through that it’s great for parties! This is for the super mint chocolate lover!
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
2 8 oz packages Philadelphia Cream Cheese
1 tbsp. of vanilla
3/4 cup(s) of sugar
1/3 cup(s) of cocoa
20 Cool Mint Oreo cookies
2 boxes Andes Mints
Preheat oven to 350 degrees.
Cream the two packages of Philadelphia Cream Cheese with the three eggs with a mixer.
Add vanilla, sugar, and cocoa.
Mix until well blended.
Line muffin pan with paper baking cups.
Put one Oreo in the bottom of each baking cup.
Put batter over the top of each Oreo and leave approximately a 1/4 inch clearance.
Bake at 350 degrees for 25 minutes.
Melt Andes Mints (a few at a time) in a microwavable container for 30 seconds. Stir, then microwave an additional 30 seconds.
After cupcakes are done cooking, spoon melted Andes Mint onto the top of each cupcake.
These can be served warm or placed in the freezer for 20 to 25 minutes to be cooled prior to serving.