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Andes Mint Mini Cheesecakes

Delight in these Andes Mint Mini Cheesecakes, featuring creamy cheesecake bites with a refreshing mint-chocolate twist perfect for any dessert lover.

Ingredients

Scale
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 oz Andes Mints, chopped
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

Instructions

  1. Preheat the oven to 325°F (163°C) and line a mini muffin pan with paper liners.
  2. Combine chocolate cookie crumbs and melted butter in a bowl; press mixture firmly into the bottom of each liner.
  3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
  6. Fold in chopped Andes Mints gently.
  7. Pour the batter evenly over the crusts in the mini muffin cups.
  8. Bake for 18-20 minutes or until edges are set but centers slightly jiggle.
  9. Remove from oven and cool completely, then refrigerate for at least 2 hours before serving.

Notes

For an extra touch, garnish with a whole Andes Mint or a sprinkle of crushed mint candies just before serving.