Mint and chocolate is one of my favorite flavor combos together. If that is your favorite too, then you are going to love these no-bake mini cheesecakes. They take no time to make at all either! The crust is just a reduced-fat Oreo cookie that you place on the bottom of a cupcake pan. Then all you do is mix the rest of the ingredients together in a bowl or food processor and pour the cheesecake into the cupcake liners. Pretty easy peasy. Hope you like them. Need this recipe fast? Use the skip to recipe link at the top of the post if you don’t want to read all the crap in the middle of the page. Bookmark this page for later if you want to use this same recipe in the future. This post may contain affiliate links at no additional cost. Just check out the privacy policy page to learn more about that.
INGREDIENTS FOR Mint Oreo Cheesecakes
8 ounce, Fat Free Whipped Topping (Per Container) - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to making whipped cream. 😉 ¼ teaspoon Pure Mint Extract1 drop of Green Food Coloring2 tbsp(s), Sugar8 oz(s), Cheese, cream, fat-free 15 Cookies (34g), Reduced Fat Oreo’s (save 3 for topping) - Are a chocolate cream filled wafer cookie that comes in a variety of flavors. If you don’t know what these are by now, you’re living under a rock or some kind of cave. They come in a variety of flavors. Optional Additional Toppings Cheesecake: More frozen whipped topping, Andes Mints, chocolate or green sprinkles, or chocolate ganache.
Additional Items Needed: electric hand-held mixer or stand mixer, cupcake pan
How to Make Mint Oreo Cheesecakes
Place Oreo cookie in each of the 12 muffin cup liners In a bowl, beat together cream cheese, and sugar. Fold in whipped topping, and mint extract. Add in food coloring until you get the desired color you like. Scoop cheesecake mixture on top of each oreo cookie. Take the 3 leftover cookies and crush them, sprinkle the cookies on top of the cheesecakes. Place in freezer for 1 hour so the cheesecakes harden a bit. Serve and enjoy
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