Andes Mint Mini Cheesecakes

As the evenings grow cooler and the leaves start to change color, there’s nothing quite like treating yourself to a delightful, minty dessert that combines the smooth textures and rich flavors of cheesecake with the invigorating zest of Andes mints. Today, I’m excited to share a recipe for Andes Mint Mini Cheesecakes, a perfect blend of chocolate and mint in a bite-sized treat that’s sure to impress at any gathering or simply make a quiet evening at home a bit more special.

Ingredients

To get started, gather the following ingredients:

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

Directions

Follow these steps to create your mini cheesecakes:

1. Preparation:
   • Preheat your oven to 325°F (163°C).
   • Spray a mini cheesecake pan with nonstick baking spray to ensure easy release after baking.
2. Making the Crust:
   • In a bowl, combine the chocolate graham cracker crumbs with 2 tablespoons of sugar and melted butter.
   • Divide this mixture evenly across the mini cheesecake pan cavities, pressing down gently to form a firm base.
3. Cheesecake Mixture:
   • In a stand mixer, blend the softened cream cheese with 1/4 cup plus 2 tablespoons of sugar until smooth.
   • Add the egg, mint extract, and green food coloring. Mix on low speed just until these ingredients are incorporated.
4. Assemble:
   • Spoon the cream cheese mixture over the chocolate graham cracker bases, ensuring an even distribution.
5. Baking:
   • Bake the mini cheesecakes for 20 minutes.
   • After baking, turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool gradually for about 5-10 minutes.
   • Remove from the oven and let them chill in the refrigerator for several hours or overnight.
6. Final Touch:
   • Melt the chocolate chips in the microwave following the manufacturer’s instructions.
   • Once melted, top each mini cheesecake with a spoonful of melted chocolate and sprinkle the chopped Andes mints over the top.

Serving and Storage

These mini cheesecakes make for a delightful treat that can be prepared ahead of time, making them perfect for entertaining. They’re best served chilled and can be stored in an airtight container in the refrigerator for up to five days.

Nutritional Information

Each serving (one mini cheesecake) approximately contains:

• Calories: 350 kcal

Conclusion

The Andes Mint Mini Cheesecakes are not only a feast for the taste buds but also a visually appealing treat that brings a touch of elegance to your dessert offerings. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises simplicity and satisfaction in every minty, chocolatey bite.

Give this recipe a try, and enjoy the perfect combination of mint and chocolate in a delightful, compact dessert that’s sure to become a new favorite!