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Andes Mint Mini Cheesecakes

Irresistible Andes Mint Mini Cheesecakes for Sweet Indulgence

Indulge in Andes Mint Mini Cheesecakes, a delightful dessert featuring creamy mint filling and chocolate crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1¼ cups chocolate graham cracker crumbs Can substitute with regular graham crackers.
  • 2 tablespoons sugar Adds sweetness to the crust.
  • 4 tablespoons butter, melted Use unsalted butter if preferred.
  • nonstick baking spray To spray the pan before adding the crust mix.
For the Filling
  • 2 boxes cream cheese, softened Full-fat cream cheese is best for texture.
  • ¼ cup sugar
  • 2 tablespoons sugar You can reduce for less sweetness.
  • 1 egg Ensure it’s at room temperature.
  • 1 teaspoon mint extract Crème de menthe can substitute.
  • 4 drops green food coloring Add visual appeal; omit if desired.
For the Topping
  • 1¼ cups chocolate chips Dark or milk chocolate chips can be used.
  • 15 Andes mints, coarsely chopped Can swap with other mint chocolate candies.

Equipment

  • mini cheesecake pan
  • Stand Mixer
  • Mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and spray a mini cheesecake pan with nonstick baking spray.
  2. In a medium bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand, then press into the prepared pan.
  3. In a stand mixer, beat softened cream cheese and sugar until smooth. Add the egg, mint extract, and food coloring, mixing on low until combined.
  4. Spoon the filling over the crusts evenly. They should be nearly full as they will rise during baking.
  5. Bake for 20 minutes until edges are set but centers are jiggly. Cool in the oven for 5-10 minutes to prevent cracking.
  6. Transfer to the refrigerator and chill for several hours or overnight to set.
  7. Melt chocolate chips according to package instructions and drizzle over each mini cheesecake. Top with coarsely chopped Andes mints.
  8. Carefully remove cheesecakes from the pan and serve on a platter. Garnish with mint leaves or whipped cream if desired.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy mixing and a smooth filling. Avoid overmixing once the egg is added.

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