Andes Mint Mini Cheesecakes
User Reviews
5.0
12 reviews
Excellent
Andes Mint Mini Cheesecakes
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These decadent mini Andes Mint chocolate cheesecakes combine cream cheese, chocolate, and mint flavoring on top of a rich Oreo crust.
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Ingredients
Crust
- 1 ¼ cups Oreo cookie crumbs
- 1 TBS sugar
- 4 TBS salted butter (melted)
Cheesecake
- 16 ounces cream cheese (softened at room temperature)
- ⅓ cup sugar
- 1 large egg (room temperature)
- ½ tsp mint extract (or to taste)
- 3 tsp green food coloring
- ¾ cup Andes mints (about 20 mints) (chopped)
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
Whipping Cream
- 1 cup heavy whipping cream
- 2 TBS granulated sugar
Instructions
- Preheat the oven to 325°F and line a 12 tin muffin pan with paper liners and spray with non-stick spray.
Crust
- Combine cookie crumbs, sugar and melted butter and mix well.
- Add about 2 tablespoons cookie crumb mixture to each muffin liner and press down to make the crust for each mini cheesecake.
Cheesecake
- Beat cream cheese and sugar until smooth and creamy.
- Mix in the egg, mint extract, and green food coloring on low speed, then add the chopped Andes mints and stir to combine.
- Fill each muffin tin about 3/4 full then bake for 20 minutes.
- After they have baked for 20 minutes, leave the pan in the oven but turn the oven off and prop the door open and allow the cheesecakes to cool for 10 minutes in the oven.
- Chill the cheesecakes in the pan for at least 6 hours, then remove them from the pan and remove the liners.
- Top each cheesecake with about 1 tablespoon of the chocolate ganache then allow to cool for about 5 minutes.
- Finish with a dollop of whipped cream on top of each cheesecake and garnish with chopped Andes mints and Oreo crumbs.
Chocolate Ganache
- Heat the heavy cream in a microwave on high for 40 seconds then immediately add the chocolate chips and cover.
- Allow the heated cream and chocolate chips to sit for 3-5 minutes then stir the mixture until all the chocolate is melted and it is smooth.
Whipping Cream
- Chill a bowl and beaters in the freezer for 15 minutes.
- Combine chilled whipping cream with sugar in the chilled bowl with the chilled beater. Keep beating until stiff peaks form.
Notes
- Mint extract can be adjusted to your preferred taste. Test it as written first, then add more mint 1/4 tsp at a time until you achieve the mint taste you prefer.
- Use fresh whipped cream for the best taste but Cool Whip can be used if you can’t make the fresh whipped cream.
- Store these mini cheesecakes in the fridge in an airtight container for up to five days. I recommend storing them without the whipped cream on top if you know you’re not going to serve until later.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
171mg
(7%)
Potassium
167mg
(5%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
1043IU
(21%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 171mg | 7% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 1043IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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