Andes Mint Mini Cheesecakes (Page 2 ) | March 17, 2025
Annonce:
Prepare the Crust:
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix chocolate cookie crumbs and melted butter until evenly combined.
Divide the mixture evenly among the liners, pressing firmly into the bottoms. Bake for 5 minutes, then cool.
Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream, eggs, vanilla extract, and mint extract (if using). Beat until just combined—do not overmix.
Fold in the chopped Andes mints gently.
Assemble and Bake:
Divide the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full.
Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
Make the Ganache:
Heat the heavy cream in a small saucepan over medium heat until just simmering.
Pour the hot cream over the chocolate chips and chopped Andes mints in a bowl. Let sit for 2 minutes, then stir until smooth.
Let the ganache cool slightly before spooning or spreading it over the chilled cheesecakes.
Garnish and Serve:
Optionally top with whipped cream, extra chopped Andes mints, and mint leaves.
Remove the cupcake liners and serve chilled.
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It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day
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I love serving these at my parties. It’s such a breeze (and cheap) to make and looks so fancy
