Description
Creamy Andes mint mini cheesecakes deliver an irresistible chocolate-mint fusion that melts in your mouth. Sweet chocolate graham cracker crust and cool mint filling create a perfect dessert experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 1 large egg
- ½ cup (100 grams) sugar
- 1 cup (120 grams) chocolate graham cracker crumbs
Mint and Flavor Ingredients:
- ½ cup (85 grams) Andes Mints, chopped
- ¼ teaspoon peppermint extract
- A few drops of green food coloring (optional)
Binding and Texture Ingredients:
- 3 tablespoons (45 milliliters) melted butter
- ¼ cup (60 grams) sour cream
Optional Garnish:
- Whipped cream
- Additional chopped Andes Mints or chocolate shavings
Instructions
- Preheat the oven to 325F (160C) and prepare a 12-cup muffin tin with paper liners to ensure easy removal of the mini cheesecakes.
- Create the graham cracker crust by combining crumbs, sugar, and melted butter until the mixture resembles damp sand.
- Distribute approximately one tablespoon of crust mixture into each muffin cup, pressing firmly with the back of a spoon to create a compact base.
- Briefly bake the crust for 5-7 minutes until it achieves a light golden color, then remove and allow to cool completely.
- In a large mixing bowl, whip the cream cheese until smooth and creamy, typically taking 2-3 minutes of beating.
- Gradually incorporate sugar, mixing until fully integrated and the texture becomes uniform.
- Add eggs one at a time, ensuring thorough incorporation after each addition to maintain a consistent batter.
- Blend in vanilla extract and flour, stirring until the mixture becomes completely smooth.
- Gently fold sour cream into the batter, creating a rich and creamy consistency.
- Carefully fold chopped Andes Mints throughout the batter, ensuring even distribution.
- Fill each muffin cup approximately 3/4 full with the cheesecake mixture, smoothing the tops with a spatula for an even finish.
- Bake for 18-20 minutes, watching for lightly golden edges and centers that are set but slightly jiggly when gently shaken.
- Remove from the oven and let the mini cheesecakes cool in the tin for 10 minutes.
- Transfer to a wire rack and allow to cool completely at room temperature.
- Refrigerate for a minimum of 2 hours, preferably overnight, to enhance flavor and texture.
- Before serving, garnish each mini cheesecake with a whole Andes Mint, which will slightly melt and create an additional layer of minty richness.
Notes
- Softly crush graham crackers for a more textured, rustic crust that adds delightful crunch to each bite.
- Bring cream cheese to room temperature at least 30 minutes before mixing to ensure ultra-smooth, lump-free filling.
- Gently tap the muffin tin on the counter after filling to release any trapped air bubbles, preventing cracks during baking.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the same delicious base.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg