Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, mix the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the crumb mixture into each muffin liner and press firmly with the back of a spoon or the bottom of a glass to form a compact crust.
- Bake the crusts for 5 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream, peppermint extract, and green food coloring (if using) until fully combined.
- Spoon the cheesecake batter over the cooled crusts, filling each liner about 3/4 full.
Step 3: Bake the Mini Cheesecakes
- Bake the cheesecakes in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let them cool to room temperature in the muffin tin. Then refrigerate for at least 2 hours, or until completely chilled.
Step 4: Prepare the Ganache
- In a small saucepan, heat the heavy cream over medium heat until it begins to steam (but do not let it boil).
- Pour the hot cream over the chocolate chips and chopped Andes Mints in a heatproof bowl. Let sit for 2–3 minutes, then stir until the mixture is smooth and glossy.
- Allow the ganache to cool slightly before using.
Step 5: Assemble the Cheesecakes
- Spoon or drizzle the ganache over the chilled cheesecakes, spreading it evenly to cover the tops.
- Garnish with extra chopped Andes Mints for decoration.
Serving
Andes Mint Mini Cheesecakes are best served chilled. Remove the paper liners before serving, and arrange them on a platter for a stunning presentation. These mini cheesecakes make an excellent dessert for any gathering or can be enjoyed as a sweet treat any day.
Pairing and Serving Suggestions
Pair these mini cheesecakes with a cup of hot cocoa or coffee for a comforting treat. Serve alongside a bowl of fresh berries to add a fruity contrast to the rich chocolate and mint flavors. For a holiday-inspired spread, pair them with peppermint hot chocolate or a selection of festive cookies.
Variations of the Recipe
- Chocolate Crust Alternative: Use a chocolate graham cracker crust instead of sandwich cookie crumbs for a lighter flavor.
- Mint Chocolate Chips: Fold in 1/2 cup of mini mint chocolate chips into the cheesecake batter for added texture.
- Dark Chocolate Ganache: Replace semi-sweet chocolate chips with dark chocolate for a deeper, less sweet flavor.
- No-Bake Version: Skip baking the filling and use a no-bake cheesecake mix, adjusting the chilling time accordingly.
Health Benefits Notes
While these cheesecakes are indulgent, they can be enjoyed as an occasional treat. Opt for low-fat cream cheese and sour cream to reduce the calorie content. For a sugar-reduced version, use sugar-free chocolate chips and substitute a natural sweetener for granulated sugar.
FAQs
Q: Can I make these cheesecakes ahead of time?
A: Yes, these cheesecakes can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
Q: Can I freeze Andes Mint Mini Cheesecakes?
A: Absolutely. Freeze the cheesecakes without the ganache topping for up to 2 months. Add the ganache after thawing.
Q: What if I don’t have peppermint extract?
A: You can use mint extract or finely crushed peppermint candies as a substitute for the mint flavor.
Q: Can I make these without a muffin tin?
A: Yes, you can use mini cheesecake molds or even small ramekins. Adjust the baking time as needed.
Conclusion
Andes Mint Mini Cheesecakes are a crowd-pleasing dessert that combines the irresistible flavors of chocolate and mint. Their creamy texture, vibrant presentation, and delightful taste make them a standout choice for any occasion. Whether you’re making them for a holiday celebration or as a simple after-dinner indulgence, these mini cheesecakes are sure to impress.