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Andes Mint Mini Cheesecakes

Decadent Andes Mint Mini Cheesecakes that Wow Every Guest

Experience the irresistible Andes Mint Mini Cheesecakes, a delightful balance of rich chocolate and refreshing mint.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1¼ cups chocolate graham cracker crumbs Use regular crumbs for a milder taste.
  • 2 tablespoons sugar Sweetens the crust.
  • 4 tablespoons butter, melted Adds richness.
  • 1 can nonstick baking spray Prevents sticking during removal.
For the Cheesecake Filling
  • 16 ounces cream cheese, softened Use full-fat for the best texture.
  • ¼ cup sugar Sweetens the filling.
  • 2 tablespoons sugar Sweetens the filling.
  • 1 large egg Warm to room temperature for easy incorporation.
  • 1 teaspoon mint extract Infuses flavor.
  • 4 drops green food coloring Enhances visual appeal.
For the Topping
  • 1¼ cups chocolate chips Creates a chocolate topping.
  • 15 pieces Andes mints, coarsely chopped Adds a decorative and flavorful touch.

Equipment

  • mini cheesecake pan
  • stand mixer
  • Medium Bowl
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and spray a mini cheesecake pan with nonstick baking spray.
  2. Combine chocolate graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture into the bottoms of each cup.
  3. Blend cream cheese with sugar until smooth. Add egg, mint extract, and food coloring, mixing just until incorporated.
  4. Spoon mint cheesecake filling over the crusts, filling each cup almost to the top.
  5. Bake for about 20 minutes until set and slightly puffed. Turn off the oven and let the cheesecakes cool inside.
  6. Crack the oven door and cool for 5-10 minutes. Then, transfer to the refrigerator for several hours or overnight.
  7. Melt chocolate chips until smooth, then drizzle over cooled cheesecakes and sprinkle with chopped Andes mints.
  8. Allow chocolate to set at room temperature before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Make ahead by freezing for up to 2 months. Best served chilled with a sprinkle of additional Andes mints for presentation.

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