Andes Mint Mini Cheesecakes
Delight in these creamy Andes Mint Mini Cheesecakes, perfectly combining rich cheesecake with the refreshing flavor of Andes mints for an irresistible dessert bite.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 6 Andes mints, chopped
- Whipped cream (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C) and line a mini muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter in a bowl; press the mixture evenly into the bottom of each liner.
- In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add egg and vanilla extract; beat until fully incorporated.
- Fold in chopped Andes mints gently.
- Spoon the cheesecake filling over the crust in each muffin cup, filling almost to the top.
- Bake for 15-18 minutes or until centers are just set.
- Allow cheesecakes to cool completely, then refrigerate for at least 2 hours before serving.
- Garnish with whipped cream and a small Andes mint piece if desired before serving.
Notes
For an extra minty touch, drizzle melted chocolate on top before serving, or chill cheesecake bites overnight for firmer texture.
Find it online: https://justflowe.com/andes-mint-mini-cheesecakes/