Andes Mint Cheesecakes
If you love chocolate and mint, these Andes Mint Cheesecakes are just for you! They are creamy, delicious, and super easy to make.
Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
- Microwave
Ingredients
Crust
- 1 cup Chocolate graham cracker crumbs
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Sugar
Filling
- 16 oz Cream cheese, softened
- 1/2 cup Sugar
- 2 large 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
- to taste Additional chopped Andes mints for garnish
Instructions
- 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.
Notes
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.