Description
These cute and easy no bake mini cheesecakes are layered with crushed Oreo cookies and cream cheese with Crème de menthe liqueur. A fun and festive way to celebrate St. Patrick’s day.
Ingredients
Scale
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, sugar and melted butter in a small bowl. When the mixture resembles wet sand, divide it between 12 muffin tins, 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, Creme 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.
Notes
- This recipe makes 15 standard muffin sized mini cheesecakes or 3 (4”) cheesecakes that serve 2-3 each.
- This recipe can easily be halved or doubled.
- Make sure to use heavy whipping cream— milk will not set properly.
- Make sure your cream cheese is fully softened to room temperature so it incorporates fully.
