Andes Mint Mini Cheesecakes are a delightful treat combining chocolate and mint flavors in a creamy cheesecake.
Author:Lisa
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 mini cheesecakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups chocolate cookie crumbs
½ cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream
½ teaspoon peppermint extract
1 cup Andes mint baking chips, divided
Whipped cream (for topping, optional)
Additional Andes mints (for garnish, optional)
Instructions
Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
Prepare the Crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture evenly into the bottom of each muffin liner to form a crust.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing well after each addition until fully blended.
Mix in the sour cream and peppermint extract until smooth and creamy.
Gently fold in ¾ cup of the Andes mint baking chips into the cream cheese mixture.
Spoon the cream cheese mixture evenly into each muffin liner, filling them about ¾ full.
Place in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before refrigerating for at least 2 hours.
Before serving, top each cheesecake with whipped cream, a sprinkle of remaining mint chips, and an additional Andes mint for decoration.