Andes Mint Mini Cheesecakes
These Andes Mint Mini Cheesecakes combine creamy cheesecake with a refreshing mint flavor and a crunchy chocolate crust, creating a perfect bite-sized dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 18 Oreo cookies, finely crushed
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 12 Andes crème de menthe chocolates, chopped
- 1/2 cup sour cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325°F (163°C) and line a mini muffin tin with 24 paper liners.
- Mix crushed Oreo cookies and melted butter until combined; press about 1 tablespoon into the bottom of each liner.
- Beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Fold in chopped Andes chocolates gently.
- Pour cheesecake batter over crusts, filling each cup almost to the top.
- Bake for 18-20 minutes until set but still slightly jiggly in the center.
- Mix sour cream and powdered sugar; spread a small amount over each mini cheesecake immediately after removing from oven.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
For an extra minty touch, garnish with a small Andes mint on top or a sprinkle of crushed peppermint candy before serving.
Find it online: https://foodsforyoursoul.com/andes-mint-mini-cheesecakes/