Description
Andes Mint Mini Cheesecakes bring classic mint chocolate magic to individual dessert perfection. Cool peppermint layers mingle with rich chocolate graham cracker crust, creating an irresistible treat you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces/226 grams) boxes of cream cheese, softened
- 1 ¼ cups (200 grams) of chocolate chips
- 15 Andes mints, coarsely chopped
Crust Ingredients:
- 1 ¼ cups (150 grams) of chocolate graham cracker crumbs
- 4 tablespoons (57 grams) of butter, melted
- 2 tablespoons (25 grams) of sugar
Flavoring and Coloring Ingredients:
- 1 egg
- ¼ cup plus 2 tablespoons (75 grams) of sugar
- 1 teaspoon of mint extract
- 4 drops of green food coloring
- Nonstick baking spray
Instructions
- Prepare a mini cheesecake pan by coating it thoroughly with nonstick spray to prevent sticking during baking.
- Crush chocolate graham crackers and combine with sugar and melted butter to create a rich, compact crust foundation.
- Press the crumb mixture firmly into each pan cavity, ensuring an even and dense base for the cheesecakes.
- In a stand mixer, whip cream cheese until silky and smooth, gradually incorporating sugar for a consistent texture.
- Gently fold in the egg, carefully blending until just integrated to maintain a delicate cheesecake structure.
- Add mint extract and green food coloring, stirring minimally to create a uniform pastel green hue without overmixing.
- Carefully distribute the mint-infused cream cheese mixture over the chocolate graham cracker bases, filling each cavity evenly.
- Position the pan in a preheated oven at 325°F and bake for approximately 20 minutes, watching for subtle setting of the filling.
- After baking, turn off the oven and create a slight opening to allow gradual cooling, preventing potential cracking.
- Transfer the pan to the refrigerator and chill thoroughly for several hours or overnight to achieve optimal texture.
- Melt chocolate chips using gentle microwave techniques, stirring periodically to ensure smooth consistency.
- Drizzle melted chocolate atop each mini cheesecake and garnish with finely chopped Andes mints for a decorative finish.
Notes
- Chilling is crucial for developing rich, creamy texture and allowing flavors to meld together perfectly.
- Cooling technique prevents cracking and ensures a smooth, professional-looking mini cheesecake surface.
- Gentle handling during the entire process guarantees tender, melt-in-your-mouth dessert bites that impress every time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg