For a fun and festive St. Patty’s Day dessert, check out these green St. Patrick’s Day Mini Cheesecakes with fondant shamrocks and Oreo crust!
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St. Patrick’s Day Mini Cheesecakes
I’m a sucker for a good cheesecake, man! Whether a full-sized cheesecake or cheesecake bites size like this St. Patrick’s Day Mini Cheesecakes recipe, these little green cheesecakes are as adorable as they are delicious!
I’ve made plenty of variations of cheesecakes in my lifetime, but these mini cheesecakes with Oreo cookie crusts and green fondant shamrocks on top are dangerously delicious! This recipe makes 24 mini cheesecakes for St. Patrick’s Day but it can be easily doubled if you’re preparing this recipe for a larger crowd!
Where Can I Find The Actual Recipe Card?
If you’d rather skip all of my decorating tips, important information for this recipe, and similar recipe ideas – and get straight to these St. Patrick’s Day Mini Cheesecakes recipe, just scroll down to the bottom, where you’ll find a printable recipe card.
Are These Mini Cheesecakes Difficult to Make?
No, not at all! Just a few simple ingredients blended together in order to bake then decorate with easy ready-made fondant for the shamrock decorations on top! This is an easy enough recipe for the kids to get involved, too.
Ingredients Needed to Make St Patrick’s Day Mini Cheesecakes
To make these Shamrock Mini Cheesecakes for St. Patrick’s Day, you will need the following ingredients:
- Oreo cookies
- Melted butter
- Bricks of cream cheese softened
- Eggs
- Sour cream
- Granulated sugar
- Kelly green gel food coloring
- Green fondant
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
Equipment Needed to Make St. Patrick’s Day Mini Cheesecakes
You’ll need the following kitchen tools and equipment to make these Shamrock Mini Cheesecakes for St. Patrick’s Day:
- 2 cupcake/muffin pans
- paper/parchment muffin cups or silicone ones
- cooking spray
- food processor or blender
- measuring cups
- mixing bowl
- stand mixer or hand mixer
- wire rack for cooling
How to Make St. Patrick’s Day Mini Cheesecakes
Preheat your oven to 325 degrees Fahrenheit. Line two standard-sized cupcake/muffin pans with paper or silicone baking cups sprayed lightly with cooking spray, and set aside. Use a food processor or blender to crush whole Oreo cookies into fine bits.
Add Oreo crumbs into a small bowl, followed by melted butter. Mix thoroughly. Pack approx. 1 ½ tbsp of the Oreo mixture at the bottom of each section of the lined cupcake pans. Bake for 5 minutes.
In a large bowl, mix together cream cheese and eggs.
Add sour cream and sugar, mix with an electric or stand mixer until smooth. Add Kelly green gel food coloring and continue to mix until mixture is tinted completely. Scoop cream cheese mixture into each section of the lined muffin tin, right on top of the Oreo crust – fill it up about ¾ of the way.
Using the middle rack in the oven, bake for 20-22 minutes.
How to Make Fondant Shamrocks for St. Patrick’s Day Mini Cheesecakes
As the cheesecakes bake in the oven, use this time to shape the green fondant into St. Patrick’s shamrocks. To make one shamrock, roll out 6 spheres about half of an inch thick.
Take two spheres and press them together, giving them a point on one end. This will create a heart shape. Repeat for the other 2 pairs of spheres.
Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled. Repeat 23 more times to have enough for the two dozen mini cheesecakes. Set these fondant shamrocks aside until the mini cheesecakes are ready.
Once your mini cheesecakes are done baking, allow to cool for about 10-15 minutes on a wire rack then refrigerate for an additional 30 minutes for it to fully cool off and chill before decorating.
Place one fondant clover on one mini cheesecake and repeat for each and every cheesecake. Once 24 shamrocks are placed, take 24 tiny pieces of green fondant and roll to make tiny shamrock stems and place one on each cheesecake. Serve and enjoy!
Can I Make These Mini Cheesecakes Boozy with Bailey’s?
Absolutely! For this recipe, simply add 1-2 shots of Bailey’s into the cream cheese mixture before dying it green. Be sure to blend it well before adding the Kelly green food coloring and after.
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Ingredients
- 30 Oreo cookies
- 2 tbsp butter melted
- 2 8 oz. bricks cream cheese softened
- 2 eggs
- ½ cup sour cream
- ½ cup granulated sugar
- 2 small drops Kelly green gel food coloring
- 5-6 oz. Green fondant
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Line two standard-sized muffin tins with paper or silicone baking cups and set aside.
- Use a food processor or blender to crush Oreo cookies into fine bits.
- Add Oreo crumbs into a small bowl with melted butter mix thoroughly.
- Pack approx. 1½ tbsp of the Oreo mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes.
- In a large bowl, mix together cream cheese and eggs.
- Add sour cream and sugar, mix with an electric mixer until ingredients are smooth.
- Add Kelly green gel food coloring to the cream cheese mixture and continue to mix until it is tinted completely.
- Scoop green cream cheese mixture into each section of the lined muffin tin, laying right on top of the Oreo crust. Fill it up about ¾ of the way.
- Using the middle rack in the oven, bake for 20-22 minutes.
- As the cheesecakes bake, shape the green fondant into St. Patrick’s shamrocks. To make one shamrock, roll out 6 spheres, about half of an inch thick.
- Take two spheres and press them together, giving them a point on one end. This will create a heart shape. Repeat for the other 2 pairs of spheres.
- Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.
- Repeat 23 more times to have enough for the two dozen mini cheesecakes.
- Once cheesecakes are done baking, allow to cool on a wire rack for about 10-15 minutes then refrigerate for an additional 30 minutes.
- Place one fondant shamrock/clover on each cheesecake. Serve and enjoy!
