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Andes Mint Mini Cheesecakes

Irresistible Andes Mint Mini Cheesecakes for Sweet Celebrations

Delight in these Andes Mint Mini Cheesecakes, a perfect treat for any celebration!
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 can Nonstick baking spray Prevents sticking; butter can be a perfect substitute.
  • 1 cup Chocolate graham cracker crumbs Feel free to swap for regular graham cracker crumbs or cookies.
  • 2 tablespoons Sugar Adds sweetness to the crust.
  • 4 tablespoons Butter, melted Coconut oil works well for a dairy-free version.
For the Cheesecake Filling
  • 16 oz Cream cheese, softened Always use full-fat for optimal richness.
  • 1 large Egg Ensure it's at room temperature.
  • 1 teaspoon Mint extract Substitute with crème de menthe if desired.
  • 4 drops Green food coloring You can omit this for a natural look.
For the Topping
  • 1.25 cups Chocolate chips Dark or white chocolate can also be alternatives.
  • 15 Andes mints, chopped Feel free to use any mint chocolate candy or chocolate shavings.

Equipment

  • mini cheesecake pan
  • Mixing bowls
  • Mixer
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and spray each cup of your mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter until it resembles wet sand. Press mixture evenly into the bottom of each cup.
  3. In a large bowl, blend the softened cream cheese and ¼ cup + 2 tablespoons of sugar until smooth. Add egg, mint extract, and green food coloring, mixing gently until just combined.
  4. Spoon the cream cheese mixture over the crusts, evenly dividing it among each cup. Tap the pan lightly to remove air bubbles and smooth the filling.
  5. Bake for 20-25 minutes, until edges are set and centers jiggle slightly. Avoid opening the oven door during baking.
  6. Once done, turn off the oven and leave the door slightly ajar for 5-10 minutes to cool gradually.
  7. Move the cheesecakes to the refrigerator and chill for several hours or ideally overnight to deepen flavor.
  8. Melt the chocolate chips in the microwave in 30-second intervals until smooth, drizzle over the cooled cheesecakes, then top with chopped Andes mints.
  9. Serve at room temperature and enjoy!

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These mini cheesecakes can be frozen for up to two months. Wrap tightly to maintain freshness. Serve chilled or at room temperature.

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