Andes Mint Mini Cheesecakes – Quick, Creamy, and Crowd-Pleasing
These delectable Andes Mint Mini Cheesecakes are party-worthy, freezer-friendly, and absolutely adorable. Enjoy these chocolate graham cracker crust mint-filled cheesecakes topped with melted chocolate and chopped Andes Mint candies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- Nonstick baking spray
- 1¼ cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 2 (8 ounce) boxes cream cheese, softened
- ¼ cup plus 2 tablespoons sugar
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1¼ cups chocolate chips
- 15 Andes mints, coarsely chopped
Instructions
1. Preheat oven to 325°F and spray the mini cheesecake pan with nonstick baking spray.
2. Combine graham crackers, 2 tablespoons sugar, and butter. Divide evenly in the mini cheesecake pan and press down gently with a spoon.
3. In a stand mixer, blend cream cheese and remaining sugar until smooth and creamy.
4. Add the egg, mint extract, and green food coloring. Mix just until incorporated on low speed.
5. Spoon the cream cheese mixture over the crusts, dividing evenly among the mini pans.
6. Bake for 20 minutes. Turn off the oven, prop the door open with a wooden spoon, and let them cool for 5–10 minutes.
7. Remove from oven and refrigerate for several hours or overnight before removing from the pan.
8. Melt chocolate chips in the microwave according to package directions.
9. Top each mini cheesecake with a heaping tablespoon of melted chocolate and a few pieces of chopped Andes mints.
Notes
Plan ahead and soften your cream cheese to room temperature for easier mixing.
Warm your egg to room temperature for better incorporation.
Use full-fat cream cheese for the best texture and flavor.
Avoid over-mixing after adding the egg to prevent too much air in the batter.
Do not open the oven door during baking to avoid cracking.
After baking, cool gradually in the oven before chilling in the fridge.
Use a food processor to crush about 8–9 chocolate graham crackers if you don’t have pre-crushed.
Store cheesecakes in the refrigerator.
They freeze well when double-wrapped in freezer bags and kept in a sturdy container for up to 2 months. Defrost in the refrigerator, not on the counter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 176
- Sugar: 17g
- Sodium: 58mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 0.03g
- Protein: 1g
- Cholesterol: 20mg
Find it online: https://paulakitchen.com/andes-mint-mini-cheesecakes/