Description
These adorable mini cheesecakes feature a mint-infused cream cheese filling nestled on a chocolate crust, topped with rich chocolate ganache and chopped Andes Mints—a perfect bite-sized treat for parties or indulgent snacking.
Ingredients
1 cup Oreo or chocolate graham cracker crumbs
2½ tablespoons melted butter
16 oz (2×8 oz) cream cheese, softened
¼ cup + 2 Tbsp granulated sugar
1 large egg
1 tsp mint or peppermint extract
Green food coloring (optional)
½ cup semi-sweet chocolate chips
1½ Tbsp butter
2 tsp milk
2 tsp corn syrup
Andes Mint candies, chopped for garnish
Instructions
- Preheat oven to 325°F and line a muffin tin with liners.
- Pulse Oreo/graham cracker crumbs with melted butter until evenly moistened.
- Press the crumb mixture into the bottoms of each liner to form the crust.
- In a mixer, beat softened cream cheese and sugar until smooth. Add egg, mint extract, and green coloring; mix just until combined.
- Spoon filling evenly over crusts.
- Bake for about 20 minutes until centers are set. Turn off oven, prop door open, and let cool inside for 10 minutes.
- Chill cheesecakes overnight in the refrigerator.
- To make ganache, microwave chocolate chips, butter, milk, and corn syrup for about 30 seconds, then stir until glossy.
- Top each cheesecake with a heaping tablespoon of ganache and sprinkle with chopped Andes Mints. Chill briefly before serving.
Notes
- Use mint Oreos for extra minty crust.
- Substitute graham cracker crust for a lighter option.
- For a no-bake version, whip in heavy cream and chill without baking.
- Swap Andes topping for crushed peppermint, thin mint cookies, or chocolate shavings depending on the season.
- Prep Time: 10–20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: Approx. 250 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
