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Andes Mint Mini Cheesecakes

Decadent mini cheesecakes featuring a chocolate cookie crust, creamy mint filling, and rich ganache topping with Andes mints.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 3 hours 40 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups chocolate sandwich cookies crushed (about 18 cookies)
  • 3 tbsp unsalted butter melted
Cheesecake Filling
  • 12 oz cream cheese room temperature
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream room temperature
  • 2 large eggs room temperature
  • 0.5 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 drops green food coloring optional
Ganache & Topping
  • 0.5 cup semi-sweet chocolate chips
  • 0.33 cup heavy cream
  • 15 pieces Andes Mints chopped

Equipment

  • Muffin Tin
  • Cupcake liners
  • Electric Mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
  2. Mix crushed cookies and melted butter. Press 1 tablespoon of mixture into the bottom of each liner. Bake for 5 minutes, then remove and cool slightly.
  3. Beat cream cheese and sugar until smooth. Add sour cream, vanilla, peppermint extract, and food coloring. Mix well.
  4. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  5. Divide batter evenly among the muffin cups.
  6. Bake for 15-18 minutes until centers are set but slightly jiggly. Cool in pan for 30 minutes, then refrigerate for at least 3 hours.
  7. For ganache: Heat heavy cream until simmering. Pour over chocolate chips, let sit for 5 minutes, then whisk until smooth.
  8. Spoon ganache over chilled cheesecakes and top with chopped Andes mints.

Notes

Ensure ingredients are at room temperature to avoid lumps.