Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes: A Perfectly Minty Delight

Indulge in the ultimate combination of creamy cheesecake, rich chocolate, and refreshing mint with these delightful Andes Mint Mini Cheesecakes. Whether you’re a fan of mint chocolate or just love a good mini dessert, these bite-sized treats are sure to impress. Perfect for parties, gatherings, or simply a sweet treat for yourself, these cheesecakes are as easy to make as they are delicious.

Ingredients:

• Nonstick baking spray
• 1 1/4 cups chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter, melted
• 2 (8-ounce) boxes of cream cheese, softened
• 1/4 cup plus 2 tablespoons sugar
• 1 egg
• 1 teaspoon mint extract
• 4 drops green food coloring
• 1 1/4 cups chocolate chips
• 15 Andes mints, coarsely chopped

Directions:

1. Prepare the Cheesecake Base:
   Preheat your oven to 325°F (160°C) and generously spray your mini cheesecake pan with nonstick baking spray. In a medium bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are fully coated in butter. Evenly divide the crumb mixture into the mini cheesecake pan, pressing down gently with the back of a spoon to create a firm base.
2. Make the Cheesecake Filling:
   In a stand mixer, beat the softened cream cheese and 1/4 cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and green food coloring. Mix on low speed just until the ingredients are incorporated, being careful not to overmix. Spoon the cream cheese mixture evenly over the prepared chocolate graham cracker crusts in the mini cheesecake pan.
3. Bake and Cool:
   Place the pan in the preheated oven and bake for 20 minutes. Once done, turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool slowly for about 5-10 minutes. This gradual cooling helps prevent cracks from forming on the cheesecake surface. Afterward, remove the cheesecakes from the oven and transfer them to the refrigerator to chill for several hours or overnight.
4. Add the Chocolate Topping:
   Once the cheesecakes are fully chilled and set, melt the chocolate chips in the microwave according to the manufacturer’s instructions. Spoon a heaping tablespoon of melted chocolate over each mini cheesecake, spreading it evenly. Top with a few pieces of coarsely chopped Andes mints for a finishing touch.
5. Serve and Enjoy:
   Carefully remove the cheesecakes from the pan and serve chilled. These mini delights are the perfect combination of creamy, minty, and chocolatey goodness in every bite!

Recipe Notes:

• Prep Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: Approximately 250 per serving
• Servings: 12 mini cheesecakes

These Andes Mint Mini Cheesecakes are a surefire way to satisfy your sweet tooth while adding a touch of elegance to your dessert spread. Whether it’s a holiday gathering, a dinner party, or just a regular weekday treat, these mini cheesecakes are a perfect way to indulge. Enjoy the delightful combination of flavors and textures that make this dessert truly special!

Andes Mint Mini Cheesecakes

---

• Author: Dulcia
• Total Time: 35 mins
• Yield: 12 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Nonstick baking spray
1 1/4 cups chocolate graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
2 (8-ounce) boxes of cream cheese, softened
1/4 cup plus 2 tablespoons sugar
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 degrees and spray the mini cheesecake pan with nonstick baking spray.
Combine graham crackers, 2 tablespoons of sugar, and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
In a stand mixer, blend cream cheese and 1/4 cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and food coloring: mix just until incorporated on low. Spoon the cream cheese mixture over the chocolate graham crackers, dividing evenly.
Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly for only about 5-10 minutes, then remove them from the oven.
Remove from oven and chill for several hours or overnight before removing from pan.
Melt chocolate chips in the microwave according to the manufacturer’s instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

• Prep Time: 15 mins
• Cook Time: 20 mins

Nutrition

• Calories: 250 Kcal