Irresistible Mini Andes Mint Cheesecakes
These Irresistible Mini Andes Mint Cheesecakes combine the rich flavors of chocolate and mint in a creamy, bite-sized dessert. Perfect for parties or cozy nights in, they’re elegant, indulgent, and easy to prepare ahead of time.
Equipment
- Mini Cheesecake Pan
- Mixing bowls
- Electric Mixer
- Microwave-safe Bowl
- Whisk
Ingrédients
Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1/4 cup sugar plus 2 tablespoons
- 1 large egg
- 1 tsp mint extract
- 4 drops green food coloring
Topping
- 1 1/4 cups chocolate chips melted
- 15 Andes mints coarsely chopped
Instructions
- Preheat oven to 325°F (160°C) and spray a mini cheesecake pan with nonstick baking spray.
- In a bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
- Press the mixture into the bottom of each mini cheesecake cup to form the crust. Set aside.
- Using an electric mixer, beat softened cream cheese and sugar until smooth and creamy.
- Add the egg, mint extract, and green food coloring. Mix on low speed until fully combined.
- Spoon the cheesecake filling over each crust, filling cups evenly.
- Bake for 18–20 minutes, until the centers are set but slightly jiggly. Cool in the oven for 10 minutes, then refrigerate for at least 4 hours.
- Melt chocolate chips in a microwave-safe bowl, stirring until smooth. Spoon or drizzle over chilled cheesecakes.
- Top with chopped Andes mints before serving for a festive finish.
Notes
These mini cheesecakes can be prepared up to two days ahead. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For a flavor twist, use white chocolate or add a pinch of sea salt on top of the chocolate layer.