Mint Oreo Cheesecake Squares

Happy St. Patrick’s Day everyone!!  Today I thought I would post mint oreo cheesecake squares in honor of St. Patrick’s day.

Just a little warning about these handheld cheesecakes—-they are super addicting!  They are creamy and minty and chocolate-y.  Just thought I would warn you.

These little treats do require some baking and chilling time but they are totally worth it.

You’ll start by making the crust which is oreos and butter.  Use your food processor to turn them into fine crumbs.  Then add in your melted butter.  Pat into the bottom of an 8×8 inch baking pan and bake for 10 minutes.

While that is baking start preparing the creamy cheesecake filling.  You will need to beat the cream cheese until it is smooth and creamy looking.  This is easier when the cream cheese is at room temperature.  Next add in the sugar and mix well.  Then continue by beating in the eggs, cream, peppermint and vanilla.  Then to top it off I roughly chopped some mint oreos and gently folded them into the cheesecake batter.  Pour over the crust and bake for 40-45 minutes.  The cheesecake will be set around the edges but the center will be a little jiggly.  It will set up once it has cooled.

To serve cut into squares and top with more crushed oreos and drizzle with some warmed fudge topping.  MMMMMM  Hope you enjoy.

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Mint Oreo Cheesecake Squares

Prep Time

20 mins

Cook Time

55 mins

Total Time

1 hr 15 mins

 

Course: Dessert

Servings: 9

Author: Countryside Cravings

Ingredients

• Crust
• 24 mint oreo cookies
• 2 tablespoons butter melted
• Cheesecake Filling
• 2 8 oz pkg cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons peppermint extract
• 10 mint oreo cookies coarsely chopped
• Fudge sauce for serving

Instructions

1. Preheat oven to 325 degrees F. Line an 8x8 inch baking pan with foil, allowing it to hang over two sides to create handles. Set aside.
2. For the crust, pulse the 24 mint oreos in a food processor until you have fine crumbs. Add in the melted butter and pulse until combined. Add to your prepared pan and pat out into an even layer. Bake for 10 minutes.
3. While the crust is baking start preparing the cheesecake filling. In a large bowl beat the cream cheese until smooth, either in a stand mixer or with a hand mixer. Slowly add in the sugar and beat until combined. Add in the eggs one at a time beating and scraping the bowl well after each egg. Add in the cream and extracts and beat until combined, scraping the bowl frequently. Gently fold in the chopped oreos.
4. Pour the batter over the prepared crust and smooth out any bubbles. Bake for 40-45 minutes. The edges should be set and the center a little jiggly.
5. Cool the cheesecake on a wire rack for 1 1/2 hours, then cover and refrigerate for 3-4 hours before serving.
6. To serve lift the cheesecake out of the pan using the foil handles. Cut into squares and top with crushed oreos and drizzle with warmed fudge sauce if desired.

Recipe Notes

Recipe inspired by Taste of Home