Mini Mint Cheesecakes


I needed to order this month’s book club book – Boy, by Roald Dahl – and to get free shipping, you need to spend $25. Clearly I HAD to bump up my purchase. 

So obviously, I now own a mini cheesecake pan. Oops. 

I was a little bit lazy with making these, and also a little wary. I’ve never baked in one before, and I wasn’t sure if you need a water bath, which could be challenging with all of the potential breach areas. Soooo, I elected to make a no-bake cheesecake recipe! I kind of shambled a few things together to make these, so I didn’t think they’d be amazing, but  my class LOVED them. In fact, a few people said it was the best thing I ever made; I just took a cheesecakes course, so that’s a pretty impressive statement. Laziness FTW! 

Phone camera 😦



  • 2/3 cup Oreo crumbs
  • 40 g melted butter
  • 1.5 tbsp. granulated sugar
  • pinch of salt


  1. Mix all ingredients together well. 
  2. Put 1 tbsp. in each cavity, and press down firmly. 



  • 240 g cream cheese
  • 2 tbsp. granulated sugar
  • 1 tsp. mint extract
  • 1 – 2 cups whipped cream (whipped)

  • mint chocolate (I used a cadbury bar)


  1. Whip the cream cheese until very smooth.
  2. Add in sugar, and mint extract (and food colouring if desired) and mix well.
  3. Fold whipping cream into cream cheese mixture.
  4. Put chocolate on top of Oreo crust, and fill cavity with cheese mixture. 
  5. Sprinkle the tops with Oreo crumbs, and place in freezer overnight (or at least 4 hours) 


  • I added somewhere in the ballpark of 2 – 3 cups of whipped cream to my cheese mixture and it made WAY too much. I ended up making more of the Oreo base and filling some little springform pans. 
  • I used 1 tsp. of mint extract and it did not come through very strong, but this worked out. The cake had more of a mint aftertaste, and everyone seemed to think it was a very appropriate amount of mint. 

Chocolate squares on top of the oreo crust

Less mini cheesecakes! 

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