Description
Andes mint mini cheesecakes combine creamy chocolate and cool mint in perfectly portioned desserts. Chocolate graham cracker crusts and silky mint-infused filling create an irresistible treat you’ll crave after every meal.
Ingredients
Scale
- 12 oz (340 g) cream cheese, softened
- 1 large egg
- 1 cup (240 mL) chocolate graham cracker crumbs
- ½ cup (100 g) sugar
- ½ cup (100 g) Andes Mints, chopped
- ¼ cup (60 mL) sour cream
- 3 tbsps (45 mL) melted butter
- ¼ tsp peppermint extract
- Few drops green food coloring (optional)
- Whipped cream (optional)
- Additional chopped Andes Mints or chocolate shavings
Instructions
- Prepare Base: Blend chocolate graham cracker crumbs with melted butter until cohesive. Press mixture firmly into cupcake liners, creating a dense foundation. Toast crusts in a 325F (160C) oven for 5 minutes to enhance depth of flavor.
- Create Filling: Whip cream cheese and sugar until velvety smooth. Incorporate egg, sour cream, and peppermint extract, mixing until uniform. Add green food coloring for visual intrigue. Gently fold chopped Andes Mints throughout the batter, ensuring even distribution of minty chocolate morsels.
- Bake Cheesecakes: Pour mint-infused batter into prepared liners, filling nearly to the top. Bake in preheated oven for 15-18 minutes, watching for centers that set with a subtle jiggle—indicating perfect creamy consistency.
- Chill and Set: Cool mini cheesecakes completely in the tin, then transfer to refrigerator. Refrigerate for at least 2 hours, allowing desserts to solidify and develop rich, complex flavors.
- Garnish and Serve: Adorn each mini cheesecake with a graceful swirl of whipped cream. Sprinkle with additional chopped Andes Mints or delicate chocolate shavings. Present chilled for optimal taste and textural experience.
Notes
- Prevent Cracking Technique: Use room temperature cream cheese and eggs to ensure smooth, crack-free cheesecake texture. Avoid overmixing batter, which can introduce excess air and lead to surface imperfections.
- Mint Intensity Control: Adjust peppermint extract carefully to balance flavor. Start with less extract, taste, and gradually add more to prevent overwhelming mint notes that might overpower the delicate cheesecake.
- Baking Water Bath Alternative: Create a moisture-rich baking environment by placing a pan of hot water on the lower oven rack. This gentle technique helps prevent cheesecake from drying out and promotes even, gentle cooking.
- Storage and Make-Ahead Strategy: These mini cheesecakes can be prepared up to 3 days in advance. Store covered in the refrigerator and add fresh toppings just before serving to maintain optimal texture and presentation.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 230
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg