Andes Mint Mini Cheesecakes
Delight in these creamy Andes Mint Mini Cheesecakes, a refreshing and indulgent dessert combining smooth cheesecake with the cool flavor of Andes mints in a convenient mini size.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp sugar
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 6 Andes mints, chopped (reserve some for garnish)
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners.
- Combine graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl; mix until crumbs are evenly moistened.
- Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin liner.
- In a separate bowl, beat the cream cheese and 1/4 cup sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Fold in the chopped Andes mints and sour cream gently.
- Pour the cheesecake batter evenly over the crusts in each muffin cup.
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Allow cheesecakes to cool completely, then refrigerate for at least 2 hours.
- Garnish each mini cheesecake with a small piece of Andes mint before serving.
Notes
For an extra festive touch, drizzle melted chocolate over the tops before chilling or add crushed peppermint candies for crunch.
Find it online: https://delilita.com/andes-mint-mini-cheesecakes/