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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes for a Minty Sweet Celebration

Delightful Andes Mint Mini Cheesecakes with creamy mint filling and chocolate crust, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1¼ cups chocolate graham cracker crumbs Can substitute with regular graham cracker crumbs.
  • 2 tablespoons sugar Can reduce slightly if desired.
  • 4 tablespoons butter, melted Use unsalted butter for better control of saltiness.
  • nonstick baking spray Ensure even coverage of the cheesecake pan.
For the Cheesecake Filling
  • 2 boxes cream cheese, softened Full-fat cream cheese yields the best texture.
  • ¼ cup sugar Can use less for a less sweet flavor.
  • 1 unit egg Ensure at room temperature for better incorporation.
  • 1 teaspoon mint extract Can swap with crème de menthe at a 1:1 ratio.
  • 4 drops green food coloring Omit if desired for natural color.
For the Topping
  • 1¼ cups chocolate chips Use dark or semi-sweet according to preference.
  • 15 units Andes mints, coarsely chopped Other mint chocolates can be substituted.

Equipment

  • mini cheesecake pan
  • Mixing Bowl
  • stand mixer
  • Spatula
  • Oven
  • microwave

Method
 

Step-by-Step Instructions for Andes Mint Mini Cheesecakes
  1. Preheat your oven to 325°F (163°C) and spray your mini cheesecake pan generously with nonstick baking spray.
  2. In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press evenly into the bottom of your prepared cheesecake pan.
  3. Blend cream cheese and sugar in a stand mixer until smooth. Add the egg, mint extract, and food coloring, mixing just until well combined.
  4. Spoon the filling evenly over the crusts and smooth the tops if necessary.
  5. Bake for about 20 minutes. They are done when the edges are set, but the center jiggles slightly. Cool slowly with the oven door cracked.
  6. Remove from the oven and chill the cheesecakes in the pan for several hours or overnight.
  7. Melt chocolate chips and drizzle over each mini cheesecake. Circle coarsely chopped Andes mints on top.
  8. Enjoy your Andes Mint Mini Cheesecakes served on a platter!

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 40mgIron: 0.5mg

Notes

For best results, refrigerate overnight. These mini cheesecakes are freezer-friendly; wrap and store for up to two months.

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