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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes That Will Wow Your Guests

Andes Mint Mini Cheesecakes are bite-sized treats combining rich chocolate and refreshing mint for a sophisticated dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1¼ cups chocolate graham cracker crumbs Crushed whole crackers in a food processor for ease.
  • 2 tablespoons sugar Adjust sweetness as desired.
  • 4 tablespoons butter (melted) Coconut oil is a dairy-free substitute.
  • nonstick baking spray Generously spray to ensure easy removal.
For the Filling
  • 2 boxes (8-ounce) cream cheese (softened) Full-fat is recommended for best results.
  • ¼ cup + 2 tablespoons sugar Adjust for personal taste.
  • 1 unit egg Use at room temperature for even mixing.
  • 1 teaspoon mint extract Crème de menthe is an adult variation.
  • 4 drops green food coloring Can skip for a natural look.
For the Topping
  • 1¼ cups chocolate chips Dark chocolate chips can be used for richer flavor.
  • 15 units Andes mints (coarsely chopped) Peppermint patties can be used instead.

Equipment

  • mini cheesecake pan
  • Stand Mixer
  • Microwave

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and generously spray a mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the mini cheesecake pan.
  3. Using a stand mixer, blend softened cream cheese with sugar on medium speed until smooth. Gradually mix in the egg, mint extract, and green food coloring until combined.
  4. Spoon the cream cheese filling over the crust, filling each cavity to about ¾ full. Bake for approximately 20 minutes until edges are set but center is slightly jiggly.
  5. Cool in the oven with the door propped open for 5-10 minutes, then refrigerate for several hours or overnight.
  6. Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle over mini cheesecakes and sprinkle with chopped Andes mints before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

For a smoother batter, ensure cream cheese and egg are at room temperature. These cheesecakes can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

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