Andes Mint Mini Cheesecakes
Delight in these creamy Andes Mint Mini Cheesecakes, a perfect bite-sized dessert combining rich cheesecake with refreshing mint chocolate flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 10 Andes Mint candies, chopped
- Whipped cream, for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a mini muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar; mix until evenly moistened.
- Press about 1 tbsp of the crumb mixture into the bottom of each liner to form the crust.
- In a large bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar and mix well.
- Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream until combined.
- Fold in chopped Andes Mint candies gently.
- Divide cheesecake batter evenly over the crusts.
- Bake for 18-20 minutes or until centers are almost set.
- Remove from oven and allow to cool completely, then refrigerate for at least 2 hours.
- Top with whipped cream and additional Andes Mint pieces before serving if desired.
Notes
For an extra minty kick, add a drop of peppermint extract to the cheesecake batter.
Find it online: https://cubaqueen.com/andes-mint-mini-cheesecakes/