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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes for a Dreamy Dessert Delight

Indulge in Andes Mint Mini Cheesecakes, featuring a creamy mint filling and rich chocolate crust. Perfect for gatherings, these treats are easy to make ahead.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 can nonstick baking spray Prevents sticking
  • 1.25 cups chocolate graham cracker crumbs Rich chocolate base
  • 2 tablespoons sugar Sweetens the crust
  • 4 tablespoons butter (melted) Binds crust ingredients
For the Filling
  • 2 boxes cream cheese (softened) Ensure it's at room temperature
  • 0.25 cups sugar Sweetens the filling
  • 1 large egg Room-temperature
  • 1 teaspoon mint extract Delightful mint flavor
  • 4 drops green food coloring Optional for aesthetic appeal
For the Topping
  • 1.25 cups chocolate chips Adds richness and texture
  • 15 pieces Andes mints (coarsely chopped) Minty flavor and garnish

Equipment

  • mini cheesecake pan
  • mixing bowl
  • stand mixer
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and spray the mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter, mixing until crumbly. Press into the bottoms of each mini cheesecake cup.
  3. Blend cream cheese and sugar in a stand mixer until smooth, scraping down the bowl as needed.
  4. Add the egg, mint extract, and food coloring, mixing just until incorporated.
  5. Spoon filling over each crust, filling cups to about ¾ full.
  6. Bake for approximately 20 minutes until slightly jiggly in the center.
  7. Turn off the oven and prop the door open for 5-10 minutes to cool.
  8. Chill in the refrigerator for several hours or overnight.
  9. Melt chocolate chips and drizzle over cooled cheesecakes, then sprinkle chopped Andes mints on top.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 4mgIron: 2mg

Notes

Allow cream cheese to soften for easy mixing. Avoid over-mixing after adding the egg to prevent cracks. Chill completely for best texture.

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