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Andes Mint Mini Cheesecakes: Irresistibly Creamy Delights

These Andes Mint Mini Cheesecakes are bite-sized treats with rich chocolate and mint flavors, making them an irresistible dessert option.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 can Nonstick baking spray Prevents sticking
  • 1.25 cups Chocolate graham cracker crumbs Substitute with regular graham cracker crumbs if desired
  • 2 tablespoons Sugar Adjust for desired sweetness
  • 4 tablespoons Butter, melted Can substitute with coconut oil for dairy-free
Filling
  • 16 ounces Cream cheese, softened Full-fat recommended
  • 1 large Egg Use flax egg as vegan substitute if needed
  • 1 teaspoon Mint extract Consider crème de menthe for stronger flavor
  • 4 drops Green food coloring Omit for a natural look
Topping
  • 1.25 cups Chocolate chips Dark chocolate can be substituted
  • 15 pieces Andes mints, coarsely chopped Substitute with any mint chocolate candy

Equipment

  • Mini cheesecake pan
  • Stand Mixer
  • microwave

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and spray a mini cheesecake pan with nonstick baking spray.
  2. In a medium bowl, mix chocolate graham cracker crumbs, sugar, and melted butter until combined. Press into the bottoms of the mini cheesecake molds.
  3. In a stand mixer, beat cream cheese and remaining sugar on medium speed until smooth, about 2-3 minutes. Add egg, mint extract, and food coloring, mixing gently.
  4. Distribute the cream cheese mixture evenly over each prepared crust in the mini cheesecake pan, filling to about ¾ full.
  5. Bake for 20-25 minutes until edges are set, then turn off oven and cool cheesecakes in the oven for 5-10 minutes.
  6. Remove cheesecakes and chill in the refrigerator for several hours or overnight.
  7. Melt chocolate chips in the microwave and drizzle over each cheesecake, then sprinkle chopped Andes mints on top.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 12gVitamin A: 2IUCalcium: 5mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for easy blending. Avoid over-mixing after adding the egg to prevent bubbles. Chill time is crucial for texture.

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