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Andes Mint Mini Cheesecake Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 66 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 40 minutes (includes chilling time)
  • Yield: 14 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these luscious Andes Mint Mini Cheesecakes featuring a rich chocolate graham cracker crust, a smooth mint-infused cream cheese filling, and a decadent chocolate and Andes mint topping. Perfectly portioned for indulgent treats that combine creamy texture with refreshing minty flavors.

Ingredients

Scale

Crust

  • Nonstick baking spray
  • 1¼ cups chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted

Cheesecake Filling

  • 2 (8 ounce) boxes cream cheese, softened
  • ¼ cup plus 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring

Topping

  • 1¼ cups chocolate chips
  • 15 Andes mints, coarsely chopped

Instructions

  1. Prepare the Pan and Crust: Preheat your oven to 325°F (163°C) and spray a mini cheesecake pan with nonstick baking spray to prevent sticking. In a bowl, combine the chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter. Divide this mixture evenly among the mini cheesecake pan cups and gently press down with a spoon to form the crust.
  2. Make the Cheesecake Filling: In a stand mixer, beat the softened cream cheese with ¼ cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract, and green food coloring, mixing on low speed just until combined to avoid incorporating excess air.
  3. Assemble and Bake: Spoon the cream cheese mixture evenly over the prepared chocolate graham cracker crusts. Place the pan in the oven and bake for 20 minutes at 325°F.
  4. Cool Gradually: After baking, turn off the oven and prop the oven door open with a wooden spoon to let the cheesecakes cool slowly for 5 to 10 minutes. This gradual cooling helps prevent cracks.
  5. Chill: Remove the mini cheesecakes from the oven and transfer them to the refrigerator. Chill for several hours or overnight to set completely before removing from the pan.
  6. Prepare the Topping: Melt the chocolate chips in the microwave following the package instructions. Spoon a generous tablespoon of melted chocolate onto each mini cheesecake and sprinkle with coarsely chopped Andes mints for a refreshing, minty finish.

Notes

  • Plan ahead and soften your cream cheese to room temperature for easier mixing without lumps.
  • Warm your egg to room temperature to ensure smooth incorporation.
  • Use full-fat cream cheese for the best creamy texture and rich flavor.
  • Avoid over-mixing the cream cheese mixture after adding the egg to prevent excess air and cracking during baking.
  • Do not open the oven door during baking to maintain stable temperature and avoid cracks.
  • You can crush whole chocolate graham crackers using a food processor; about 8–9 crackers will yield 1¼ cups crumbs depending on grind size.
  • Store these cheesecakes in the refrigerator. They freeze well, double-wrapped and stored in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 180
  • Sugar: 14g
  • Sodium: 85mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://emilyquickdinners.com/andes-mint-mini-cheesecake-bites-recipe/