Andes Mint Mini Cheesecakes
These Andes Mint Mini Cheesecakes have a crunchy chocolate crust, creamy mint filling, and a glossy chocolate top sprinkled with chopped Andes mints.
Equipment
- Muffin pan
- Paper liners
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
Ingredients
- 1.25 cups chocolate graham cracker crumbs or finely crushed chocolate sandwich cookies
- 2 tbsp granulated sugar for crust
- 4 tbsp unsalted butter melted
- 16 oz cream cheese full-fat, softened
- 6 tbsp granulated sugar for filling
- 1 large egg room temperature
- 1 tsp mint extract use 3/4 tsp for a milder mint
- 1 pinch salt
- 2 drops green food coloring optional, 2 to 4 drops
- 1 cup semi-sweet chocolate chips for topping
- 12 pieces Andes mints coarsely chopped
Instructions
- Preheat oven to 325°F and line a muffin pan with paper liners (or lightly grease a mini cheesecake pan).
- Mix chocolate crumbs, 2 tbsp sugar, a pinch of salt, and melted butter until evenly moistened.
- Press crust mixture firmly into liners using a spoon or small glass.
- Beat cream cheese and 6 tbsp sugar until smooth. Add egg on low just until combined, then mix in mint extract (and food coloring if using).
- Divide filling over crusts, filling each about 3/4 full.
- Bake 14 to 18 minutes, until edges are set and centers still slightly jiggle.
- Turn off oven, crack door open, rest 5 minutes, then cool to room temp. Chill at least 4 hours.
- Melt chocolate chips and spoon over chilled cheesecakes. Sprinkle with chopped Andes mints and chill to set.
Notes
- For the smoothest texture, use room-temperature cream cheese and avoid overmixing after adding the egg.
- Chill fully before adding the chocolate topping for a clean, glossy finish.
- Freeze minis on a tray first, then store in a sealed container for up to 2 months.