Andes Mint Mini Cheesecakes

• 1 ¼ C finely crushed Oreos, (about half a package)
• 2 tablespoon Sugar
• 4 tablespoon unsalted sweet cream butter, melted
• 2 - 8 oz cream cheese, softened
• ¼ C sugar
• 1 large egg
• 1 teaspoon pure mint extract
• 3 drops of leaf green food coloring
• 1 package of Andes mint
• 1 bag of Ghirardelli melting chocolate
• ½ C heavy whipping cream
• ¼ C powder sugar
• 1 teaspoon vanilla

Andes Creme de Menthe Cheesecake Tools 

• Piping bag
• Star tip
• Cupcake pan
• Cupcake liners

How to Make the Best Mini Mint Cheesecake

Preheat oven to 350 degrees.

Using a blended or food processor, grind up the Oreo to crumbs.

Scoop, 1 ¼ C of the Oreo crumbs into a large bowl.

Add in the 2 tablespoon sugar and 4 tablespoon of melted butter.

Mix until wet sand like texture.

Scoop, 4 tablespoon of the crust mixture into the cupcake liners and lightly press down.

In a standing mixer, combine the cream cheese and sugar and mix on medium speed until combined.

Mix in the egg, mint and food coloring and mix until combined and creamy.

Scoop cheesecake batter into the cupcake liners and fill about ¾ way.

Bake in the oven for about 30-40 minutes or until set.

Place onto a wire rack and cool to room temperature.

Place into the fridge to cool overnight.

Next Day Andes Mint Mini Cheesecakes

Using a double broiler, melt the chocolate until smooth.

Spoon a little bit of chocolate onto the center of the cheesecakes.

Let chocolate harden.

Using a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form.

Scoop whipped cream into piping bag and pipe a dollop of whipped cream onto the center of the chocolate.

Top with an Andes mint.

Enjoy!