Description

Andes Mint Mini Cheesecakes are delightful individual desserts bursting with a cool mint and rich chocolate flavor, perfect for any gathering or as a special treat at home.

Ingredients

Scale

1 ½ cups Chocolate Sandwich Cookies (finely crushed)
4 tablespoons Unsalted Butter (melted)
16 ounces Full-Fat Cream Cheese (softened to room temperature)
½ cup Granulated Sugar
2 large Eggs (room temperature)
1 teaspoon Pure Vanilla Extract
½ teaspoon Pure Mint Extract
A few drops Green Food Coloring (optional)
1 cup Heavy Cream (chilled)
¼ cup Powdered Sugar
½ teaspoon Pure Mint Extract
12–15 Andes Mint Chocolate Thins (finely chopped, plus extra for garnish)

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Instructions

Preheat your oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners
Finely crush the chocolate sandwich cookies in a food processor or a Ziploc bag and combine with melted butter
Firmly press about 1 tablespoon of the cookie mixture into the bottom of each lined muffin cup and bake for 5 minutes
In a large mixing bowl, beat softened cream cheese on medium speed until smooth, then add granulated sugar and mix until combined
Add eggs one at a time while mixing on low speed until just incorporated
Stir in vanilla extract, mint extract, and food coloring until evenly mixed
Divide cheesecake batter evenly among the muffin cups, filling each about two-thirds full
Bake for 18-22 minutes, until edges are set and centers have a slight jiggle
Cool completely in the muffin pan before transferring to the refrigerator to chill for 3-4 hours or overnight
Whip heavy cream, powdered sugar, and mint extract until stiff peaks form
Top each mini cheesecake with the whipped cream and sprinkle with finely chopped Andes mints before serving

Notes

Ensure all dairy ingredients are at room temperature for a smoother batter.

Do not overmix the batter, especially after adding eggs, to avoid cracking.

Chilling time is crucial for the texture and flavor.

Prep Time: 30 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320 kcal
Sugar: 15 g
Sodium: 160 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 110 mg