Mint Oreo Cookie Cheesecake Cups

Today in the office is “Green Bag Lunch Day” which means everyone is bringing in their bagged lunch along with something green to share.  I decided to make these individual mint Oreo cookie cheesecake cups.  About a week ago, I saw the mint Oreo cookies at the grocery store and without hesitation, put a package in my cart.  When I bought these Oreos I had no idea how I was going to use them.
At first, I was inspired by Annie’s Eats Cookies and Cream Cupcakes to make an Oreo cookie cupcake and place one cookie at the bottom of each cupcake liner.  I would make chocolate cupcakes with some mint extract, mint buttercream, and crushed Oreos on top.  Now this is an awesome cupcake idea for a St. Patty’s Day, but since I ride the Metro to work everyday, cupcakes, especially ones with copious amounts of frosting plopped on top, are not conducive to carrying into the office.  Then, I saw Gingerbread Bagel’s Peanut Butter Oreo Cookie Cheesecakes and decided this would be the perfect alternative to my cupcakes.  Since I already had ricotta in my refrigerator, and ricotta cheesecake is simply amazing, I decided I would do individual mint Oreo cookie cheesecake cups.  These treats are perfect for transporting to the office without fear of smearing or making a mess.  I also love the fact that they are individual cheesecakes, so my coworkers don’t need to mess around cutting up the cheesecake and serving – they can just grab one and go!

  • 2, 8 oz. packages of cream cheese, at room temperature
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 1 tsp mint extract
  • 1/2 cup ricotta cheese
  • 10-12 drops of green food coloring
  • 1 package Mint Oreo Cookies, 20 whole cookies, plus 10 crushed cookies
  • Cool Whip for spreading over cheesecake cups


  1. Preheat oven to 300 degrees.
  2. In the bowl of a stand mixer, beat the cream cheese on low speed until smooth.  Add the sugar and beat until combined.
  3. Add the eggs, one at a time and beat for about 30 seconds.  Add the mint extract and ricotta and beat until combined.
  4. Fold in about 3/4 of the crushed cookies until combined.  Set the other 1/4 aside for sprinkling on top.
  5. Add the green food coloring and mix until even.
  6. Line 20 muffin tins with a muffin liner and place one, whole Oreo cookie in the bottom of each cup.  Pour batter evenly over the cups.
  7. Bake for 18-20 minutes or until firm, but still a little wobbly in center.  Remove from the oven and allow to cool.  Once cool, cover with plastic wrap and refrigerate a few hours until firm.
  8. Place dollops of Cool Whip over each cup and sprinkle with crushed Oreos.  Refrigerate overnight until firm.

*Adapted from Joy of Baking


Filed under Baked Goods, Desserts

17 responses to “Mint Oreo Cookie Cheesecake Cups

  1. I wish I could sample one of these…they look and sound great! I love how you drew inspiration from some of my other favorite bloggers 🙂 Thanks for sharing with me tonight. Visiting your blog brings a smile to my face. I hope you have a fabulous Wednesday!

  2. Mint Oreos sound amazing, imagine them dipped in a glass of mint Baileys irish cream liquer! Your mini cheesecakes look delish, I bet all your co workers were really pleased, I know I would be!!

  3. They look very cute 🙂 and that oreo, cream cheese, ricotta combination seems very nice

  4. Liz @ Blog is the New Black

    So pretty- love the green!

  5. These sound heavenly Kara! I’m kind of glad you don’t work with me anymore after seeing this because I probably would have eaten them all… 🙂

  6. These look delicious and so festive!!

  7. Oh my do these look delicious and festive.

    Now I’m going to need to track down some mint Oreos STAT.

    Thank you for the post and recipe!!

  8. I love mint Oreos! And these little cheesecake cups are precious. 🙂 Great job! I’m sure your co-workers are loving these!

  9. wow..those are just so beautiful, and look really tasty! Nice photos too!
    Well done!!!

  10. You must have been very popular at work with that dessert! This looks amazing. Great recipe – I can’t wait to try it.

  11. Yum! They look so tasty, I really like this idea of using the mint oreos for the cheesecake crust. Can’t wait to give this a try!

  12. Gorgeous cupcakes! I love mint oreos and think I need to try these soon:)

  13. Oh man!! That looks seriously delicious!! I love the green for St. Patricks Day! 🙂

  14. I think that was a brilliant idea. Perfect individual portions. I had never thought of a mint oreo cheesecake but I sure do love the sound of it!!

  15. Love the mini-size and that you used the minty green oreos for the bottom! Great recipe!

  16. Pingback: My Top 10 Favorite Recipes from 2011 | Happy When Not Hungry

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