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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes: Your New Favorite Party Treat

Andes Mint Mini Cheesecakes are a delightful and indulgent dessert, combining creamy cheesecake with classic Andes mint flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.25 cups chocolate graham cracker crumbs Can substitute with regular graham crackers or other cookie crumbs.
  • 2 tablespoons sugar May replace with brown sugar for a hint of caramel.
  • 4 tablespoons butter (melted) Use coconut oil for a dairy-free option.
  • nonstick baking spray Apply to the cheesecake pan before filling.
For the Filling
  • 2 boxes (8 oz) cream cheese (softened) Full-fat cream cheese provides the best texture.
  • 0.5 cups sugar Consider reducing sugar for a lighter touch.
  • 1 large egg Make sure it's at room temperature.
  • 1 teaspoon mint extract Alternatively, use crème de menthe for enhanced flavor.
  • 4 drops green food coloring Optional for those avoiding artificial coloring.
For the Topping
  • 1.25 cups chocolate chips Dark chocolate chips work well for a richer flavor.
  • 15 pieces Andes mints (coarsely chopped) Substitute with peppermint bark if desired.

Equipment

  • mini cheesecake pan
  • Mixer
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Spray a mini cheesecake pan with nonstick baking spray.
  2. In a bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Press into the bottoms of each cup.
  3. Beat cream cheese and sugar until smooth. Ensure no lumps remain.
  4. Add egg, mint extract, and food coloring. Mix gently until just combined.
  5. Spoon filling over the crusts, filling each cup about three-quarters full.
  6. Bake for 20 minutes, then cool in the oven for 5-10 minutes with the door slightly open.
  7. Chill in the refrigerator for several hours, preferably overnight.
  8. Melt chocolate chips and drizzle over each cheesecake. Sprinkle with Andes mints before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

These mini cheesecakes can be stored for up to 5 days in the fridge or frozen for up to 2 months. Garnish with melted chocolate and Andes mints before serving for added flair.

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