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!

Filling:

• 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

Directions:

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