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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
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
- Preheat the oven to 325°F (163°C) and line a mini muffin pan with paper liners.
- Combine chocolate cookie crumbs and melted butter in a bowl; press mixture firmly into the bottom of each liner.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, sour cream, and heavy cream until fully combined.
- Fold in chopped Andes Mints gently.
- Pour the batter evenly over the crusts in the mini muffin cups.
- Bake for 18-20 minutes or until edges are set but centers slightly jiggle.
- 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.
Find it online: https://auntyspices.com/andes-mint-mini-cheesecakes/