How do I store mint chocolate mini cheesecakes?

Store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them, well-wrapped, for up to a month.

Can I make these mint chocolate mini cheesecakes ahead of time?

Yes, these are perfect for making in advance! Prepare them a day or two before serving and keep them refrigerated until ready to enjoy. This allows the flavors to meld even more.

What can I use if I don't have Andes mints?

You can substitute any mint chocolate candy or even use mint extract in the cheesecake batter and top with chocolate shavings. The key is to get that refreshing mint and chocolate combination.

Can I use a different type of cookie for the crust?

Absolutely! Graham crackers are a great alternative, or try chocolate cookies for an extra chocolatey flavor. Just make sure to adjust the amount of butter as needed.

Delicious Mint Chocolate Mini Cheesecakes: 5 Proven Secrets

Name: Mint Chocolate Mini Cheesecakes: The EASIEST Andes Mint Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: For the Crust:; 1 ½ cups chocolate wafer crumbs (about 36 wafers); 5 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; For the Filling:; 16 ounces cream cheese, softened; ¾ cup granulated sugar; 2 large eggs; ½ teaspoon peppermint extract; ¼ cup heavy cream; 5 drops green food coloring (optional); For the Topping:; 1 cup Andes mints, chopped

Description

These mint chocolate mini cheesecakes combine creamy cheesecake with refreshing mint and satisfying chocolate. Perfect for any occasion!

Ingredients

Scale

For the Crust:
1 ½ cups chocolate wafer crumbs (about 36 wafers)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
16 ounces cream cheese, softened
¾ cup granulated sugar
2 large eggs
½ teaspoon peppermint extract
¼ cup heavy cream
5 drops green food coloring (optional)
For the Topping:
1 cup Andes mints, chopped

Instructions

1. Preheat oven to 325°F (160°C). In a medium bowl, combine chocolate wafer crumbs, melted butter, and sugar. Mix well until evenly moistened.
2. Line a 12 cup muffin tin with paper liners. Press about 2 tablespoons of the crumb mixture into the bottom of each liner, pressing firmly to create a compact crust.
3. Bake the crusts in the preheated oven for 8 minutes. Remove from oven and let cool while you prepare the filling.
4. In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
5. Beat in eggs one at a time, then stir in peppermint extract, heavy cream, and green food coloring (if using). Mix until well combined and smooth.
6. Spoon or pour the cream cheese mixture evenly into each crust lined muffin cup, filling almost to the top.
7. Bake in the preheated oven for 22 to 25 minutes, or until the edges are set but the center still jiggles slightly. Don’t over bake!
8. Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 1 hour. Then, remove from oven and let cool completely at room temperature.
9. Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow cheesecakes to fully set.
10. Just before serving, top each cheesecake with chopped Andes mints.
11. Carefully remove each mini cheesecake from the muffin tin by lifting the paper liner. Serve chilled and enjoy!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 280
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 12g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: mini cheesecake, mint chocolate, Andes mint, dessert, easy