Description
These Andes Mint Mini Cheesecakes are the perfect bite-sized treat! Rich chocolate crust, creamy mint cheesecake filling, and glossy chocolate ganache topping make these irresistible party desserts.
Ingredients
Crust
- 1 cup chocolate sandwich cookie crumbs (like Oreos)
- 2½ tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened (two 8-ounce packages)
- ¼ cup + 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon mint extract
- Green food coloring (as desired)
Chocolate Ganache Topping
- ½ cup chocolate chips (semi-sweet or dark)
- 1½ tablespoons unsalted butter
- 2 teaspoons milk
- 2 teaspoons corn syrup
Optional Garnish
- Chopped Andes mint candies for topping
Instructions
Preheat your oven to 325°F (163°C). Line your mini muffin pan with paper liners – this makes them so much easier to remove and serve!
In a small bowl, mix together the chocolate cookie crumbs and melted butter until it looks like wet sand. You want every crumb coated! Press about a tablespoon of the mixture firmly into the bottom of each liner. Use the back of a spoon or your fingers to really pack it down.
In a large mixing bowl, beat the softened cream cheese and sugar together until it’s completely smooth and creamy – about 2 minutes. Make sure there are NO lumps! Add the egg, mint extract, and a few drops of green food coloring. Mix just until everything is evenly combined and you have that gorgeous minty green color.
Spoon or pipe the cheesecake mixture evenly over each crust, filling each liner about ¾ full. Don’t overfill or they might overflow during baking!
Bake for 20 minutes. The centers should look just barely set – they’ll jiggle slightly but won’t be liquid. Here’s my SECRET: turn OFF the oven, crack the door open about an inch, and let the cheesecakes cool in the oven for 10 minutes. This gradual cooling prevents cracks!
Remove the pan from the oven and let it cool to room temperature on the counter. Then refrigerate overnight, or at least 4-6 hours. This chilling time is NON-NEGOTIABLE – it’s what makes them firm and sliceable!
In a microwave-safe bowl, combine the chocolate chips, butter, milk, and corn syrup. Microwave in 20-second bursts, stirring after each one, until everything is melted and smooth. Let it cool for a few minutes so it thickens slightly.
Spoon a heaping tablespoon of ganache onto each chilled cheesecake, letting it spread naturally to the edges. Immediately sprinkle with chopped Andes mints while the ganache is still wet so they stick. Return to the fridge for 15 minutes to set the ganache.
Notes
- ap the pan gently on the counter after filling to release any air bubbles
- Make the ganache while they chill so it has time to cool to the perfect consistency
- Freeze individual cheesecakes for up to 3 months – they thaw beautifully in the fridge
- Line your pan properly – wrinkled liners = wrinkled cheesecakes
- Don’t overbake! Slightly underdone is better than dry and cracked
- Prep Time: 20 minutes
- Cook Time: 20 minutes + Cooling/Chill Time: 8 hours (overnight)
- Category: Dessert
- Method: Baking
- Cuisine: American