Description
Creamy Andes mint mini cheesecakes deliver a delightful dessert experience that blends rich chocolate and cool mint flavors. Delicate graham cracker crusts cradle smooth cheesecake layers, promising you a moment of pure indulgence with each elegant bite.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 1 cup (240 milliliters) chocolate graham cracker crumbs
- ½ cup (100 grams) Andes Mints, chopped
- ½ cup (100 grams) sugar
Dairy and Binding Ingredients:
- 3 tablespoons (45 milliliters) melted butter
- 1 large egg
- ¼ cup (60 milliliters) sour cream
Flavoring and Optional Ingredients:
- ¼ teaspoon peppermint extract
- Few drops of green food coloring (optional)
Garnish Ingredients:
- Whipped cream (optional)
- Additional chopped Andes Mints or chocolate shavings
Instructions
- Craft the chocolate foundation by combining chocolate graham cracker crumbs with melted butter until a uniform mixture forms. Press a tablespoon of this mixture firmly into each cupcake liner, creating a compact base layer. Briefly toast the crusts in a preheated 325F (160C) oven for 5 minutes, allowing them to develop a subtle richness.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency. Introduce egg, sour cream, and peppermint extract, blending thoroughly to create a smooth, aromatic filling. For an enchanting visual appeal, incorporate a few drops of green food coloring. Delicately fold chopped Andes Mints throughout the mixture, ensuring even distribution.
- Carefully ladle the mint-infused cheesecake batter into prepared liners, filling each cup nearly to its rim. Transfer the muffin tin to the oven and bake for 15-18 minutes, watching for centers that set with a gentle wobble; indicating perfect texture.
- Allow mini cheesecakes to cool completely within the tin, then transfer to the refrigerator. Chill for a minimum of 2 hours, permitting the delicate desserts to firm and develop their full flavor profile.
- Before serving, crown each mini cheesecake with a dollop of whipped cream. Sprinkle additional chopped Andes Mints or delicate chocolate shavings as a final elegant garnish. Serve chilled for maximum enjoyment.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing that creates a silky cheesecake texture.
- Crush graham crackers finely to create a compact, even crust that holds together perfectly when baking.
- Add peppermint extract gradually to control the intensity of the mint flavor, preventing an overwhelming taste.
- Use a light hand when folding Andes Mints into the batter to maintain delicate cheesecake consistency and prevent overmixing.
- Check cheesecakes early while baking to avoid overbaking, which can cause cracking and dry texture.
- Chill cheesecakes completely before serving to allow flavors to meld and achieve the ideal creamy consistency.
- For gluten-free option, swap chocolate graham crackers with gluten-free chocolate cookie crumbs or almond flour base.
- Experiment with different mint chocolate brands for unique flavor variations that complement the cheesecake base.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg