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Minty Andes Mini Cheesecakes

Minty Andes Mini Cheesecakes for Effortless Party Elegance

These Minty Andes Mini Cheesecakes are bite-sized gems that deliver a delightful minty kick atop a rich chocolate crust.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.25 cups chocolate graham cracker crumbs Substitute with standard graham crackers or almond flour for a gluten-free option.
  • 2 tablespoons sugar Adds sweetness to the crust.
  • 4 tablespoons butter Melted, binds the crust together.
  • nonstick baking spray Prevents sticking.
For the Cheesecake Filling
  • 2 boxes cream cheese Softened, low-fat can be used.
  • 0.25 cups sugar Together with 2 additional tablespoons.
  • 1 large egg Ensure it's at room temperature.
  • 1 teaspoon mint extract Adds mint flavor.
  • 4 drops green food coloring Optional for visual appeal.
For the Topping
  • 1.25 cups chocolate chips Choose high-quality chocolate.
  • 15 pieces Andes mints Coarsely chopped for garnish.

Equipment

  • mini cheesecake pan
  • Mixing bowl
  • Stand Mixer
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and coat the mini cheesecake pan with nonstick spray.
  2. In a mixing bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Press into the base of your pan.
  3. Blend the softened cream cheese and sugar until smooth, then add the egg, mint extract, and food coloring.
  4. Spoon the filling over the crusts and bake for about 20 minutes until mostly set.
  5. Turn off the oven and let the cheesecakes cool in the oven for 5–10 minutes, then refrigerate.
  6. Melt the chocolate chips and drizzle over the cheesecakes, then sprinkle with Andes mints.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese and egg are at room temperature for a smooth filling. Refrigerate for at least 4 hours for optimal texture.

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