Mini Andes Mint Cheesecakes
These Mini Andes Mint Cheesecakes offer a fun and chocolatey treat that's perfectly portioned and reminiscent of your favorite mint chocolate candy, making them ideal for any occasion.
Ingredients
For the crust
- 18-22 cookies chocolate sandwich cookies (or chocolate wafers) Use cookies with filling, if using sandwich cookies.
- 5 tablespoons melted butter This acts as the glue that holds the crumbs together.
- 1 pinch salt Optional, but enhances the chocolate flavor.
For the filling
- 16 ounces cream cheese, room temperature Bring to room temperature to avoid lumps.
- 1/2 cup sugar
- 2 large eggs Add eggs one at a time to avoid overmixing.
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped Andes mints Fold into the filling.
For topping
- 1/4 cup chopped Andes mints Optional, for garnishing.
- 1/4 cup melted chocolate Drizzle over the top if desired.
- 1/2 cup whipped cream Optional, for serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- Crush chocolate sandwich cookies and mix with melted butter and salt. Press a spoonful into each liner.
- Beat cream cheese with sugar until smooth, then incorporate eggs, vanilla, and sour cream.
- Fold in chopped Andes mints gently.
- Fill each cup nearly full with the mixture and bake for about 20-30 minutes until the centers are just slightly jiggly.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Top with extra chopped Andes mints, melted chocolate drizzle, or whipped cream before serving.
Notes
They can be stored in an airtight container in the fridge for up to 4-5 days and freeze well for about 2 months. If freezing, add toppings after thawing for best appearance.