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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes that Will Wow Your Guests

These Andes Mint Mini Cheesecakes are a delightful fusion of rich chocolate and refreshing mint, perfect for any festive occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 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 be made from crushed whole chocolate graham crackers.
  • 2 tablespoons sugar Adds sweetness to the crust.
  • 4 tablespoons butter, melted Binds the crust together and adds richness.
  • nonstick baking spray Prevents sticking during removal from the pan.
For the Cheesecake Filling
  • 2 boxes (8 oz) cream cheese, softened Full-fat cream cheese is recommended for best results.
  • ¼ cup plus 2 tablespoons sugar Sweetens the cheesecake mixture.
  • 1 large egg Use a room temperature egg for smoother mixing.
  • 1 teaspoon mint extract Imparts delightful mint flavor to the cheesecake.
  • 4 drops green food coloring Adds visual appeal, making the cheesecake vibrant.
For the Topping
  • 1¼ cups chocolate chips Used for the chocolate topping for added richness.
  • 15 pieces Andes mints, coarsely chopped Enhances flavor and presentation.

Equipment

  • mini cheesecake pan
  • stand mixer
  • Mixing Bowl
  • Spatula
  • measuring cup
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and coat a mini cheesecake pan with nonstick baking spray.
  2. Combine chocolate graham cracker crumbs, sugar, and melted butter in a mixing bowl until it resembles wet sand.
  3. Press the crust mixture into the bottom of the prepared mini cheesecake pan evenly.
  4. In a stand mixer, mix softened cream cheese with sugar on medium speed until smooth.
  5. Add the egg, mint extract, and green food coloring; mix until just combined.
  6. Spoon the cheesecake filling over each crust, smoothing the tops with a spatula.
  7. Bake for 20-25 minutes until set with a slight jiggle in the center; cool gradually.
  8. Chill at room temperature for 30 minutes then refrigerate for several hours or overnight.
  9. Melt chocolate chips according to package instructions until smooth.
  10. Drizzle melted chocolate over each cheesecake and sprinkle with chopped Andes mints.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 22gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is softened to room temperature for smooth blending. Avoid over-mixing to prevent cracks. Cool gradually to prevent sudden temperature changes. Mini cheesecakes can be frozen for up to 2 months and thawed in the refrigerator before serving.

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