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Andes Mint Mini Cheesecakes

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Deliciously creamy mini cheesecakes infused with Andes mint chocolate, perfect for holiday gatherings and sweet treats.

Ingredients

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  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 2 (8 oz) packages cream cheese, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Andes mint chocolate pieces
  • Whipped cream (for topping)
  • Additional Andes mints (for garnish)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand.
  3. Press this mixture into the bottom of mini cheesecake cups, providing a sturdy base.
  4. Beat together the cream cheese and sugar until smooth and creamy.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Stir in the vanilla extract.
  7. Fold in the Andes mint chocolate pieces.
  8. Pour the cream cheese mixture over the prepared crust, filling the cups almost to the top.
  9. Bake for about 20 minutes or until set but with a slight jiggle.
  10. Remove from oven and cool at room temperature before refrigerating.
  11. Chill in the refrigerator for at least 2 hours.
  12. Top each mini cheesecake with whipped cream and an Andes mint.

Notes

For a different crust, try using crushed Oreo cookies. Allow cheesecakes to cool completely to avoid condensation.

Nutrition

Find it online: https://pinrecipezbylinaa.com/andes-mint-mini-cheesecakes/

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