Andes Mint Mini Cheesecakes
Delight in these creamy Andes Mint Mini Cheesecakes that combine rich cheesecake with refreshing mint chocolate flavors in a perfect bite-sized treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 12 Andes mint chocolates, chopped
- Whipped cream, for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- Combine chocolate cookie crumbs and melted butter; press mixture firmly into the bottom of each liner to form crust.
- Beat cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully incorporated.
- Fold in chopped Andes mints gently.
- Divide the cheesecake batter evenly over the crusts in the muffin tin.
- Bake for 18-20 minutes until centers are set but slightly jiggly.
- Allow cheesecakes to cool completely, then refrigerate for at least 3 hours.
- Garnish with whipped cream and an Andes mint if desired before serving.
Notes
For an extra minty touch, drizzle melted Andes chocolates on top before serving.
Find it online: https://seasonedrecipe.com/andes-mint-mini-cheesecakes/