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ANDES MINT MINI CHEESECAKES

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Servings: 12 mini cheesecakes
Calories: 220 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
  3. 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.
  4. Bake the crusts in the preheated oven for 5 minutes, then remove from the oven and set aside to cool.
  5. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 3-4 minutes.
  6. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and flour.
  7. Gently fold in the chopped Andes mints, sour cream, and heavy cream (if using).
  8. Spoon the cheesecake filling evenly into each muffin cup, over the cooled crusts.
  9. Bake for 12-15 minutes, or until the centers are set but slightly jiggly. The edges should be lightly golden.
  10. 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.
  11. 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

Calories 220kcal (11%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 15g (23%)

Nutrition Facts

Serving: 12mini cheesecakes

Amount Per Serving

Calories 220

% 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.