Description
Delight in these creamy Andes Mint Mini Cheesecakes with a chocolate graham cracker crust, infused with refreshing mint extract, topped with melted chocolate and crunchy Andes mints. Perfectly portioned for parties or indulgent treats.
Ingredients
Scale
Crust
- 1¼ cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- Nonstick baking spray
Filling
- 2 (8 ounce) boxes cream cheese, softened
- ¼ cup plus 2 tablespoons sugar
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
Topping
- 1¼ cups chocolate chips
- 15 Andes mints, coarsely chopped
Instructions
- Prepare Pan: Preheat oven to 325°F (163°C) and spray a mini cheesecake pan with nonstick baking spray to prevent sticking.
- Make Crust: Combine the chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl. Divide the mixture evenly among the mini cheesecake pan cups and press gently with a spoon to form the crusts.
- Prepare Filling: Using a stand mixer, beat softened cream cheese with ¼ cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract, and green food coloring; mix lightly on low speed until just combined to avoid incorporating excess air.
- Assemble Cheesecakes: Spoon the cream cheese mixture evenly over each graham cracker crust in the pan.
- Bake: Bake for 20 minutes at 325°F. After baking, turn off the oven, prop the oven door open with a wooden spoon, and allow cheesecakes to cool slowly inside for 5 to 10 minutes to prevent cracking.
- Chill: Remove the cheesecakes from the oven and chill in the refrigerator for several hours or overnight to set firmly.
- Prepare Topping: Melt chocolate chips in the microwave following the package instructions. Spoon a tablespoon of melted chocolate on top of each mini cheesecake, then garnish with a few pieces of coarsely chopped Andes mints.
- Serve: Serve chilled for optimal flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Warm the egg to room temperature for better incorporation.
- Use full-fat cream cheese for the richest texture.
- Avoid over-mixing after adding the egg to prevent excess air, which can cause cracks.
- Do not open the oven door during baking to maintain temperature and avoid cracking.
- For a fine crust, crush whole chocolate graham crackers in a food processor (approx. 8–9 crackers needed).
- Store cheesecakes in the refrigerator; they freeze well up to 2 months when double-wrapped and stored in an airtight container.
- Defrost frozen cheesecakes in the refrigerator and not at room temperature.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
