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St. Patrick's Day Mini Cheesecake Bites

St. Patrick's Day Mini Cheesecake Bites

Perfect for an office party, potluck or pitch in, these St. Patrick's Day Mini Cheesecake Bites are easy to make, easy to share and easy to eat! A buttery oreo cookie crust is topped with creamy cheesecake and decorated with fondant shamrocks! 
Course Dessert
Cuisine St. Patrick's Day
Keyword Cheesecake Bites
Prep Time 20 minutes
Cook Time 25 minutes
Servings 24 Cheesecake Bites
Calories 170 kcal

Ingredients

  • 30 Oreos
  • 2 tbsp butter melted
  • 2 8 oz. cream cheese bricks softened
  • 2 eggs
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 2 small drops Kelly green gel food coloring
  • 5-6 oz. rolling Kelly green fondant

Instructions

  1. Preheat oven to 325 degrees Farenheit.
  2. Line 2 standard-sized muffin tins with paper/parchment baking cups - set aside.
  3. Use a food processor to crush Oreo cookies into fine bits.
  4. Add Oreo crumbs into a small bowl, followed by melted butter. Mix thoroughly.
  5. Pack approx. 1 ½ tbsp of the Oreo mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes.
  6. In a large bowl, mix together cream cheese and eggs.
  7. Add sour cream and sugar, mix with an electric mixer until smooth.
  8. Add green gel food coloring and continue to mix until mixture is tinted completely.
  9. 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.
  10. Bake pans separately (since you will always want to use the middle rack), each for 20-22 minutes.
  11. As the cheesecakes bake, shape the fondant into St. Patrick’s clovers. To make one, roll out 6 spheres, about half of an inch thick.
  12. 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.
  13. Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.
  14. Repeat 23 more times to have enough for the two dozen mini cheesecakes.
  15. Once cheesecakes are done baking, allow to cool for about 10-15 minutes then refrigerate for an additional 30 minutes.
  16. Place one fondant clover on each cheesecake. Serve and enjoy!

Recipe Notes

Just make sure that you cook the cheesecake on the middle rack to ensure proper consistency. This may mean that you need to do a couple of rounds of baking. 

This recipe could be tweaked for lots of different holidays. Try some red food coloring and a red heart for Valentine's Day, orange food coloring and a pumpkin for Halloween... Anything could work!

Nutrition Facts
St. Patrick's Day Mini Cheesecake Bites
Amount Per Serving
Calories 170
* Percent Daily Values are based on a 2000 calorie diet.