Ingredients:
For the Crust:
- 1 cup chocolate cookie crumbs
- 2 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup Andes mint chocolate, melted
For the Topping:
- 1/4 cup heavy cream
- 1/2 cup Andes mint chocolate, melted
- Crushed Andes mints for garnish
Instructions:
- Preheat Oven: Set your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
- Prepare the Crust: Mix the chocolate cookie crumbs with melted butter. Press about 1 teaspoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes and let cool.
- Make the Cheesecake Filling: In a bowl, beat the cream cheese and sugar until smooth. Add vanilla extract, egg, and sour cream, mixing until well combined. Fold in melted Andes mint chocolate.
- Fill and Bake: Spoon the mixture into the prepared crusts, filling each cup almost to the top. Bake for 12-15 minutes until set. Let cool to room temperature, then refrigerate for at least 2 hours.
- Prepare the Topping: Heat heavy cream until warm, then mix with melted Andes mint chocolate. Spoon over each mini cheesecake and top with crushed Andes mints.
- Serve and Enjoy!
Nutritional Information (Per Mini Cheesecake – Approximate):
- Calories: 160 kcal
- Protein: 2g
- Carbohydrates: 14g
- Fat: 11g
- Sugar: 9g
- Fiber: 1g
- Sodium: 80mg
Why You’ll Love Andes Mint Mini Cheesecakes
- Perfectly Portioned: Ideal for parties and gatherings.
- Rich and Creamy: Decadent cheesecake texture with a cool minty finish.
- Make-Ahead Dessert: Can be stored in the fridge for up to 3 days.
- Customizable: Swap Andes mints with other chocolate-mint varieties.
These Andes Mint Mini Cheesecakes are a crowd-pleaser with a delightful combination of chocolate and mint flavors. Give them a try for your next celebration or sweet craving!
