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Andes Mint Mini Cheesecakes

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Delicious mini cheesecakes infused with Andes mint flavor, featuring a crisp graham cracker crust and a creamy filling.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup Andes mint baking chips
  • Whipped cream, for serving
  • Additional Andes mints, for garnish

Instructions

  1. Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
  3. Press the mixture evenly into the bottom of each muffin cup to form crusts.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  5. Add the powdered sugar and vanilla extract, mixing until well blended.
  6. Add the eggs one at a time, beating well after each addition.
  7. Stir in the Andes mint baking chips.
  8. Pour the cream cheese mixture over the crusts in the muffin tin.
  9. Bake for 20-25 minutes or until set.
  10. Let cool completely, then refrigerate for at least 2 hours.
  11. Top each cheesecake with whipped cream and garnish with additional Andes mints before serving.

Notes

Ensure cream cheese is softened for a smooth filling. Chilling time is essential for texture.

Nutrition

Find it online: https://lunarecipez.com/andes-mint-mini-cheesecakes/

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