Description
These Andes Mint Mini Cheesecakes are a perfect dessert for St. Patrick’s Day or any occasion. Creamy cheesecake filling with a hint of mint and chocolate, all in a bite-sized treat!
Ingredients
Scale
- For the Crust:
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Filling:
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¼ cup heavy cream
- Green food coloring (optional, for a festive touch)
- For the Topping:
- 1 cup Andes Mint baking bits or chopped Andes Mints
Instructions
- Preheat oven to 325°F (160°C). Line a 24 cup muffin tin with paper liners.
- In a medium bowl, combine chocolate wafer crumbs, melted butter, and sugar. Mix well.
- Press 1 tablespoon of crumb mixture into each muffin liner.
- In a large bowl, beat cream cheese until smooth.
- Gradually add sugar and beat until combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, peppermint extract, and heavy cream. Add green food coloring if desired.
- Gently fold in half of the Andes mint baking bits or chopped Andes Mints.
- Spoon filling into each muffin liner.
- Sprinkle remaining Andes mint pieces over the top.
- Bake for 1820 minutes, or until edges are set and center is slightly jiggly.
- Turn off oven and let cool inside with door ajar for 30 minutes.
- Remove and cool completely at room temperature.
- Refrigerate for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Andes mint, cheesecake, St. Patrick's Day, mini, dessert