If you love cheesecake and chocolate mint candies, these Andes Mint Mini Cheesecakes dessert is going to disappear quick.
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Andes Mint Mini Cheesecakes
What is it about Andes Mints? It’s in the snap when you bite into them, the smooth texture, or the perfect combination of chocolate and mint? Whatever it is, it gets even better when you use them to make cheesecake. This Andes Mint cheesecake is the perfect dessert to make on National Chocolate Mint Day. Of course, you may want to buy more than you need for the recipe because, let’s face it, you’re going to be eating them as you make the recipe. Better to have too many than not enough, right? If you love cheesecake and chocolate mint candies, this dessert is going to disappear quick. There are many different flavors of cheesecake, but this by far is my family's favorite.
Makes 20 mini cheesecakes
Chocolate Mint Cheesecake Recipes Ingredients
- 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
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!
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