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
- Preheat oven to 300 degrees.
- In the bowl of a stand mixer, beat the cream cheese on low speed until smooth. Add the sugar and beat until combined.
- Add the eggs, one at a time and beat for about 30 seconds. Add the mint extract and ricotta and beat until combined.
- Fold in about 3/4 of the crushed cookies until combined. Set the other 1/4 aside for sprinkling on top.
- Add the green food coloring and mix until even.
- 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.
- 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.
- Place dollops of Cool Whip over each cup and sprinkle with crushed Oreos. Refrigerate overnight until firm.
*Adapted from Joy of Baking