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Andes Mint Mini Cheesecakes

Minty Andes Mini Cheesecakes That Will Wow Your Guests

Delight in Andes Mint Mini Cheesecakes, a feast for your taste buds that impresses guests with their flavor and elegance.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.25 cups chocolate graham cracker crumbs can substitute with standard graham crackers
  • 2 tablespoons sugar adds sweetness to the crust
  • 4 tablespoons butter (melted) binds the crust together and adds richness
  • nonstick baking spray prevents sticking; spray the pan lightly before use
For the Cheesecake Filling
  • 16 ounces cream cheese (softened) for a lighter version, consider low-fat cream cheese
  • 0.5 cups sugar sweetens the cheesecake filling
  • 1 large egg make sure it’s at room temperature
  • 1 teaspoon mint extract can substitute with crème de menthe in equal measure
  • 4 drops green food coloring optional based on preference
For the Topping
  • 1.25 cups chocolate chips ensure to use good quality for best flavor
  • 15 Andes mints (coarsely chopped) adds texture and extra mint flavor

Equipment

  • Mini cheesecake pan

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and lightly spray your mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Stir until resembling wet sand and press into the bottom of the pan.
  3. In a stand mixer, blend softened cream cheese and sugar until smooth, then add egg, mint extract, and food coloring. Mix on low until just combined.
  4. Spoon the cheesecake filling evenly over the crusts and bake in the preheated oven for about 20 minutes, watching for the filling to set.
  5. Cool in the oven for 5 to 10 minutes, then transfer to the refrigerator to chill for several hours or overnight.
  6. Melt chocolate chips in the microwave and drizzle over each cheesecake, then sprinkle with chopped Andes mints.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 150mgPotassium: 40mgSugar: 15gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for easier mixing. Avoid over-mixing to prevent cracks. Refrigerate for several hours to set properly. Use quality ingredients for the best flavor.

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