Andes Mint Mini Cheesecakes
Delight in these creamy Andes Mint Mini Cheesecakes, a perfect no-bake dessert combining rich cheesecake filling with refreshing mint chocolate flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sour cream
- 10 Andes Mint candies, chopped
- Whipped cream, for garnish (optional)
- Extra Andes Mints, for topping
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup mini muffin pan with paper liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until mixture resembles wet sand.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust.
- In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until just combined.
- Fold in chopped Andes Mint candies gently.
- Spoon the cheesecake batter evenly over the crust in each muffin cup.
- Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
- Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, garnish each mini cheesecake with a dollop of whipped cream and an Andes Mint on top.
Notes
For an extra minty kick, drizzle melted dark chocolate over the cheesecakes before serving.
Find it online: https://mommiesmore.com/andes-mint-mini-cheesecakes/