Andes Mint Mini Cheesecakes
These Andes Mint Mini Cheesecakes feature a crunchy chocolate crust, a creamy mint-green cheesecake filling studded with real Andes Mints, and a smooth chocolate topping. Baked in a muffin tin, they are perfectly portioned, festive, and ideal for St. Patrick’s Day or any mint-chocolate lover.
Equipment
- Muffin tin
- paper liners
- Mixing bowl
- Hand Mixer
Ingredients
- 1 ½ cups chocolate graham cracker crumbs (or crushed Oreos)
- 4 Tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 tsp peppermint extract
- ½ tsp vanilla extract
- green gel food coloring
- ½ cup Andes Mints, finely chopped
- ¼ cup semi-sweet chocolate chips, melted
- 12 whole Andes Mints (for garnish)
- whipped cream (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners. Combine chocolate crumbs and melted butter. Press about 1 tablespoon into each liner and bake for 5 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time on low speed. Mix in sour cream, peppermint extract, vanilla extract, and green gel food coloring until just combined.
- Gently fold chopped Andes Mints into the cheesecake batter.
- Fill liners about ¾ full. Bake for 18–22 minutes until edges are set and centers slightly jiggle.
- Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
- Drizzle with melted chocolate, top with whipped cream if desired, and garnish each with a whole Andes Mint before serving.
Notes
Mini cheesecakes do not require a water bath and must be fully chilled before garnishing for the best texture.