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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes: A Creamy Minty Delight

Indulge in these Andes Mint Mini Cheesecakes, a delightful fusion of rich chocolate and refreshing mint perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1¼ cups Chocolate Graham Cracker Crumbs Can substitute with crushed regular graham crackers or digestive biscuits.
  • 2 tablespoons Granulated Sugar Adds sweetness to the crust.
  • 4 tablespoons Butter, melted Use unsalted butter for better control of salt levels.
  • Nonstick Baking Spray Prevents sticking; can use regular cooking spray as a substitute.
For the Filling
  • 16 oz Cream Cheese, softened Full-fat cream cheese is recommended for best results.
  • ¼ cup Granulated Sugar Adds sweetness to the cheesecake filling.
  • 1 large Egg Use room temperature eggs to mix easily.
  • 1 teaspoon Mint Extract Can substitute with crème de menthe for a unique flavor.
  • 4 drops Green Food Coloring Optional, for aesthetic appeal.
For Topping
  • 1¼ cups Chocolate Chips Semi-sweet or dark chocolate works well.
  • 15 Andes Mints, coarsely chopped Can replace with another mint chocolate candy if needed.

Equipment

  • mini cheesecake pan
  • Mixing bowl
  • stand mixer
  • Microwave-safe bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and spray the cavities of a mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine chocolate graham cracker crumbs, granulated sugar, and melted butter. Stir until wet sand consistency is achieved. Press into the mini cheesecake cavities.
  3. In a stand mixer, mix cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
  4. Add the egg, mint extract, and green food coloring to the cream cheese mixture and blend on low until just combined.
  5. Spoon filling over prepared crusts, filling each cavity just below the rim.
  6. Bake for about 20 minutes until edges are set but centers are jiggly. Avoid opening the oven door during baking.
  7. Turn off the oven and leave the door slightly ajar. Cool the cheesecakes in the oven for 5 to 10 minutes.
  8. Refrigerate the cheesecakes for several hours or ideally overnight to enhance flavor.
  9. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over cheesecakes and sprinkle with Andes mints.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 35mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

These mini cheesecakes are freezer-friendly for up to 2 months when double-wrapped.

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