Description
Andes Mint Mini Cheesecakes are the perfect combination of creamy cheesecake, rich chocolate, and refreshing mint. These bite-sized treats start with a chocolate graham cracker crust, followed by a smooth and velvety mint-flavored cheesecake filling, and are finished with a melted chocolate topping and chopped Andes Mint candies.
Ingredients
- 1 ½ cups chocolate graham cracker crumbs (or Oreo crumbs)
- 2 tablespoons granulated sugar
- 5 tablespoons melted butter
- 8 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon mint extract
- 3–4 drops green food coloring (optional)
- ½ cup dark chocolate chips (or semi-sweet)
- 2 teaspoons heavy cream
- ¼ cup chopped Andes Mint candies
Instructions
- Preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners.
- Mix chocolate graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the crust mixture into each liner and pre-bake for 5-7 minutes.
- Beat cream cheese and sugar until smooth, then add the egg and mix on low speed.
- Stir in mint extract and green food coloring (if using).
- Fill each liner about ¾ full with cheesecake mixture.
- Bake for 20-25 minutes until the centers are just set.
- Cool in the oven with the door slightly open, then refrigerate for at least 4 hours.
- Melt chocolate chips with heavy cream and drizzle over chilled cheesecakes.
- Top with chopped Andes Mint candies.
Notes
For the best texture, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200 kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cheesecake, mint, chocolate, dessert, mini cheesecakes