ANDES MINT MINI CHEESECAKES
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ANDES MINT MINI CHEESECAKES
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These Andes Mint Mini Cheesecakes are creamy, decadent, and packed with the signature minty chocolate flavor of Andes mints. Perfect for any occasion, these individual cheesecakes are a delightful combination of rich chocolate and refreshing mint.
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Ingredients
For the crust:
- 1 ½ cups Graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
For the filling:
- 2 packages 8 oz each cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 10 Andes mints chopped (plus extra for topping)
- ½ cup sour cream
- 2 tablespoon heavy cream optional, for extra smoothness
Instructions
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner to form a crust. Use the back of a spoon to press it down firmly.
- Bake the crusts in the preheated oven for 5 minutes, then remove from the oven and set aside to cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and flour.
- Gently fold in the chopped Andes mints, sour cream, and heavy cream (if using).
- Spoon the cheesecake filling evenly into each muffin cup, over the cooled crusts.
- Bake for 12-15 minutes, or until the centers are set but slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let the mini cheesecakes cool in the tin for 10 minutes. Then, transfer them to the fridge and chill for at least 2 hours, or until fully set.
- Once chilled, top each mini cheesecake with additional chopped Andes mints. Serve and enjoy!
Notes
- You can use a store-bought chocolate cookie crust if you prefer a quicker option.
- For a more intense mint flavor, melt a few Andes mints and swirl them into the cheesecake filling before baking.
- These mini cheesecakes can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- To make these cheesecakes extra festive, drizzle melted chocolate over the top and garnish with mini chocolate chips or mint sprigs.
- For a lighter version, use reduced-fat cream cheese and sour cream.
Nutrition Information
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Calories
220kcal
(11%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
15g
(23%)
Nutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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