Description
Andes mint cheesecakes deliver a delightful fusion of chocolate and mint in miniature dessert form. Creamy Philadelphia cream cheese blends with rich chocolate layers, creating irresistible individual treats perfect for satisfying sweet cravings and impressing dinner guests.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- ½ cup (120 milliliters) sour cream
Crust Ingredients:
- 1 ½ cups (180 grams) chocolate cookie crumbs
- ¼ cup (57 grams) unsalted butter, melted
Flavor and Garnish Ingredients:
- 1 teaspoon peppermint extract
- ½ cup (85 grams) Andes mint chocolate chips
- Green food coloring (optional)
- Whipped cream, for garnish
- Additional Andes mint chocolate chips, for garnish
Instructions
- Prepare the oven environment by setting the temperature to 325°F and positioning a rack in the center, then carefully line a muffin tin with decorative paper liners.
- Create a robust foundation by combining chocolate cookie crumbs with melted butter, pressing the mixture firmly into the base of each liner to form a compact, flavorful crust.
- In a spacious mixing bowl, transform cream cheese into a silky smooth texture using an electric mixer, gradually incorporating granulated sugar until the mixture becomes light and creamy.
- Introduce vibrant flavor by blending peppermint extract, which will infuse the cheesecake with a refreshing coolness, then incorporate eggs one at a time, ensuring complete integration after each addition.
- For an enchanting visual appeal, gently fold in sour cream and sprinkle mint chocolate chips throughout the batter, creating delightful pockets of minty chocolate goodness.
- Carefully distribute the luscious filling over the prepared crusts, filling each liner approximately three-quarters full to allow room for subtle rising during baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, watching for a slightly jiggly center that indicates perfect custard-like consistency.
- Remove from the oven and allow the miniature cheesecakes to cool completely at room temperature, then refrigerate for a minimum of two hours to achieve optimal texture and flavor melding.
- Before serving, adorn each cheesecake with a delicate swirl of whipped cream and a sprinkle of additional mint chocolate chips for an elegant, irresistible presentation.
Notes
- Chill these mini cheesecakes overnight to enhance the mint flavor and achieve a perfectly creamy texture.
- Experiment with different cookie crumb bases like chocolate graham crackers or Oreos for added depth and personal flair.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, allowing the mint and chocolate flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg