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Andes Mint Mini Cheesecakes

Delight in these creamy, rich, and refreshingly minty Andes Mint Mini Cheesecakes, perfect for any gathering.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Ensure it is at room temperature for easy mixing.
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream Substitute half with Greek yogurt for a lighter option.
  • 1/4 cup crushed Andes mints
  • 1 cup Graham cracker crumbs About for the base.
  • as needed pieces Additional Andes mints for garnish Top each cheesecake before serving.

Method
 

Preparation
  1. In a mixing bowl, combine the graham cracker crumbs with a bit of melted butter (optional) to give them that perfect crumbly texture. Place a spoonful of the mixture in each mini cheesecake liner and press down to form an even base. Set aside.
  2. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Add sugar and vanilla extract, and mix well.
  3. Slowly pour in the heavy cream while mixing until the mixture is fluffy and well-combined.
  4. Gently fold in the crushed Andes mints, making sure they’re evenly dispersed throughout the cheesecake mixture.
  5. Spoon the cheesecake filling into the prepared graham cracker bases, filling each liner close to the top (but avoid overfilling).
  6. Place the mini cheesecakes in the refrigerator for at least 2 hours, or until they are firmly set.
  7. Before serving, top each cheesecake with an additional Andes mint for that finishing touch. Enjoy!

Notes

Store in the refrigerator for up to 5 days in an airtight container or freeze for up to 2 months wrapped tightly in plastic wrap. Thaw in the fridge overnight before serving.