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Andes Mint Mini Cheesecakes with chocolate and mint topping

Andes Mint Mini Cheesecakes

These adorable mini desserts blend a creamy cheesecake texture with refreshing Andes mint chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
For the cheesecake filling
  • 2 packages (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup Andes mint chips
For topping
  • to taste Whipped cream for topping
  • to taste Chocolate sauce for drizzling

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, mix crushed graham crackers with melted butter and press into the bottom of mini cheesecake cups.
Filling
  1. In a large bowl, beat cream cheese until smooth.
  2. Add sugar and vanilla; mix until well combined.
  3. Add eggs one at a time, mixing after each addition.
  4. Stir in the Andes mint chips.
Baking
  1. Pour the cheesecake batter over the crust in each cup.
  2. Bake for 18-20 minutes or until set but slightly jiggly in the center.
  3. Let cool to room temperature, then refrigerate for at least 2 hours.
Serving
  1. Serve topped with whipped cream and drizzled with chocolate sauce.

Notes

Serve chilled and pair with coffee or hot chocolate. Refrigerate in an airtight container for 4-5 days or freeze for up to 2 months.
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