Description
Andes Mint Mini Cheesecakes are rich, creamy, and perfectly portioned treats featuring a chocolate graham cracker crust, a mint-infused cheesecake filling, and a luxurious drizzle of melted chocolate topped with chopped Andes mints, ideal for any occasion.
Ingredients
Scale
- Nonstick baking spray
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tablespoons sugar (for the crust)
- 4 tablespoons butter, melted
- 2 (8-ounce) boxes cream cheese, softened
- 1/4 cup plus 2 tablespoons sugar (for the filling)
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 1/4 cups chocolate chips
- 15 Andes mints, coarsely chopped
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, mix chocolate graham cracker crumbs, sugar, and melted butter until crumbly. Spray mini cheesecake pan with nonstick spray. Press crumb mixture evenly into molds to form crust.
- Using a stand mixer, beat cream cheese and sugar until smooth. Add egg, mint extract, and green food coloring, mixing on low until combined.
- Divide cheesecake filling evenly over crusts. Bake for about 20 minutes until edges are set but centers jiggle slightly.
- Turn off oven, prop door open with a wooden spoon, and let cheesecakes cool inside for 5-10 minutes.
- Remove from oven, cool completely at room temperature, then refrigerate for several hours or overnight.
- Melt chocolate chips according to package instructions. Drizzle melted chocolate over each cheesecake and sprinkle chopped Andes mints on top before serving.
Notes
- Use gluten-free chocolate cookie crumbs for a gluten-free version.
- Replace cream cheese and chocolate chips with dairy-free alternatives for dairy-free options.
- Use sugar substitutes like Stevia or Erythritol to make sugar-free cheesecakes.
- Add a splash of vanilla extract or a hint of espresso for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mint cheesecake, mini cheesecakes, Andes mints dessert, chocolate mint dessert, holiday dessert, bite-sized cheesecake, creamy dessert