If you love chocolate and mint, these Andes Mint Cheesecakes are just for you! They are creamy, delicious, and super easy to make. This recipe is perfect for gatherings or just a sweet treat at home.
Why Make This Recipe
Why should you give these cheesecakes a try? First, they pack a big flavor with the perfect balance of creamy cheesecake and minty goodness from the Andes mints. Plus, they are easy to prepare and look fantastic on any dessert table! Whether you’re celebrating a special occasion or enjoying a cozy evening at home, these little bites of heaven will make everyone happy.
How to Make Andes Mint Cheesecakes
Making these minty cheesecakes requires just a few simple steps. Follow along, and you’ll be enjoying them in no time!
Ingredients:
- 1 cup chocolate graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup sour cream
- 1 cup chopped Andes mints
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
- Additional chopped Andes mints for garnish
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix well.
- Press this mixture into the bottoms of a lined muffin tin to create the crusts.
- In another bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing just until everything is combined.
- Stir in the vanilla and peppermint extracts. Then, fold in the sour cream and chopped Andes mints.
- Divide the filling evenly over the crusts in the muffin tin.
- Bake in the oven for 20 minutes or until set.
- After baking, remove from the oven and allow to cool in the tin for 10 minutes. Then, transfer to a wire rack to cool completely.
- For the topping, heat the chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth.
- Spoon the chocolate over the cooled cheesecakes and sprinkle with more chopped Andes mints.
- Allow to refrigerate for at least 4 hours before serving.
How to Serve Andes Mint Cheesecakes
When it’s time to serve, simply take them from the fridge and enjoy! They are perfect as a dessert after dinner or a sweet snack during the day. You can add a dollop of whipped cream on top for an extra touch!
How to Store Andes Mint Cheesecakes
If you have leftovers (which is rare!), you can store them in an airtight container in the fridge. They will stay fresh for up to a week. Just make sure to keep them chilled!
Tips to Make Andes Mint Cheesecakes
- Always use softened cream cheese for a smooth filling.
- Be gentle when folding in the Andes mints to keep them intact.
- If you’re making these for a special event, plan to chill them overnight for the best texture.
Variation
If you want to switch things up, you can try using other types of chocolate or candies. Instead of Andes mints, you can use crushed Oreos or even a mix of different chocolates!
FAQs
1. Can I use regular graham crackers instead of chocolate graham crackers?
Yes, you can! Regular graham crackers will work, but the chocolate version adds a nice touch to the flavor.
2. How long do these cheesecakes take to prepare?
The preparation will take about 20-30 minutes, plus baking time and chilling time.
3. Can I freeze these cheesecakes?
Yes, you can freeze them! Just make sure to wrap them tightly in plastic wrap and store them in an airtight container. Thaw them in the fridge before serving.
Enjoy making these Andes Mint Cheesecakes, and watch as everyone falls in love with this delightful treat!