– **Title**: Andes Mint Mini Cheesecakes
– **Ingredients**:
– 1 cup crushed graham crackers
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 2 large eggs
– 1 cup sour cream
– 1/2 cup Andes Mint baking chips (plus extra for garnish)
– 1/4 cup chopped fresh mint (optional for garnish)
– **Instructions**:
1. Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Mix until the crumbs are well coated.
3. Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner to form the crust.
4. In a large mixing bowl, beat the cream cheese until smooth. Add in 1/2 cup sugar and vanilla extract, and continue to mix until well combined.
5. Add the eggs one at a time, mixing well after each addition. Incorporate the sour cream until smooth.
6. Gently fold in the Andes Mint baking chips.
7. Divide the cheesecake batter evenly among the muffin cups, filling each until about 3/4 full.
8. Bake for 20-25 minutes or until the cheesecakes are set around the edges but slightly jiggly in the center.
9. Remove from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
10. Chill the cheesecakes in the refrigerator for at least 2 hours or until they are fully set.
11. Before serving, garnish with additional Andes Mint chips and chopped mint if desired. Enjoy!
Key Ingredients & Substitutions
Oreo Cookie Crumbs: These crumbs give a delightful chocolatey base. If you don’t have Oreos, use any chocolate wafer cookies or graham crackers for a different flavor.
Cream Cheese: This is the star that gives the cheesecake its creamy texture. If you’re looking for a lighter version, consider using Neufchâtel cheese or Greek yogurt. Both work well and add unique flavors.
Peppermint Extract: This adds that refreshing minty taste. If you want a milder flavor, use vanilla extract instead; it will still taste great, though it won’t have the minty kick.
Whipped Topping: While I love Cool Whip for its convenience, you can use homemade whipped cream for a fresher taste. Just whip heavy cream with a bit of sugar until soft peaks form.
Dark Chocolate Chips: They add a rich touch to your mini cheesecakes. Feel free to swap them for milk chocolate chips or even white chocolate if you prefer a sweeter dessert.
How Do You Achieve the Perfect Mini Cheesecake Texture?
Getting that creamy texture is crucial for these mini cheesecakes. Here’s how to ensure they turn out just right:
- Make sure your cream cheese is softened well. Cold cream cheese can lead to lumps, so it’s best left out at room temperature for about an hour beforehand.
- When mixing, use an electric mixer on medium speed. This method helps incorporate air, making your cheesecake fluffy instead of dense.
- Be gentle when folding in the whipped topping and chopped Andes mints. This keeps the mixture light and airy.
- Don’t overbake them! You want the edges to be set, while the center remains soft. They will firm up more as they chill in the fridge.
How to Make Andes Mint Mini Cheesecakes?
Ingredients You’ll Need:
For the Crust:
- 1 cup Oreo cookie crumbs
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup whipped topping (like Cool Whip)
- Green food coloring (optional, to desired color)
- ½ cup Andes mint candies, chopped
For Topping:
- 1 cup dark chocolate chips (for topping)
- Additional Andes mints for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 15-18 minutes to bake, with an additional time of at least 2 hours to chill in the refrigerator. Grab your ingredients and let’s get started on these delightful mini cheesecakes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, set your oven to 325°F (160°C) to preheat. While it’s heating up, line a mini muffin pan with paper liners or spray each cup with non-stick cooking spray. This will help the cheesecakes slide right out later!
2. Make the Crust:
In a mixing bowl, mix together the Oreo cookie crumbs and melted butter until everything is well combined. Now, take about 1 tablespoon of this mixture and press it into the bottom of each muffin cup. This creates a yummy base for your cheesecakes!
3. Prepare the Cheesecake Filling:
In a separate large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until it’s nice and smooth. We want it to be creamy, so take your time mixing!
4. Add Flavors and Coloring:
Next, add the vanilla extract, peppermint extract, and a few drops of green food coloring if you’d like your cheesecakes to have a fun minty green color. Mix it all together until combined—your kitchen will smell great!
5. Fold in Whipped Topping and Mints:
Gently fold the whipped topping into the mixture until everything is blended well. After that, fold in the chopped Andes mints. Be gentle to keep that light and fluffy texture!
6. Fill the Muffin Cups:
Spoon the cheesecake mixture on top of your crusts in the muffin pan. Fill each cup nearly to the top, but make sure not to overflow—these will puff up just a bit while baking.
7. Bake the Mini Cheesecakes:
Pop your muffin pan into the preheated oven. Bake for about 15-18 minutes. You want the edges to be set but let the centers remain soft. When they’re done, take them out and let them cool to room temperature.
8. Chill for Perfect Texture:
Once cooled, transfer your mini cheesecakes to the refrigerator and let them chill for at least 2 hours. Trust us, this is where they develop that perfect cheesecake texture!
9. Melt the Chocolate Topping:
When your cheesecakes are nicely chilled, it’s time to melt the dark chocolate chips. Place them in a microwave-safe bowl and heat in the microwave, stirring every 30 seconds until it’s fully melted and smooth.
10. Add Chocolate and Garnish:
Spoon a small amount of the melted chocolate on top of each cheesecake. Finish with some additional chopped Andes mints on top for that extra touch of minty goodness!
11. Let Set and Enjoy:
Allow the chocolate to set on top of each cheesecake before serving. Enjoy your Andes Mint Mini Cheesecakes chilled, and share with friends and family! They’ll love these delicious little bites.
Can I Use a Different Type of Cookie for the Crust?
Absolutely! If you don’t have Oreo cookies, you can use any chocolate cookie or graham cracker crumbs as a substitute. Just make sure to adjust the amounts of butter if needed to achieve a similar crumbly texture.
How Do I Make This Recipe Gluten-Free?
To make these cheesecakes gluten-free, simply use gluten-free Oreo cookies or another gluten-free cookie for the crust. Additionally, check the labels of the other ingredients like baking powder or any chocolate chips you use, to ensure they’re also gluten-free!
Can I Substitute the Cream Cheese?
Yes! You can substitute cream cheese with a non-dairy cream cheese alternative if you wish to make these dairy-free. The flavor may be slightly different, but it should still yield delicious mini cheesecakes!
How Long Can I Store These Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 5 days. To keep them fresh longer, you can freeze the mini cheesecakes (without the chocolate topping) for up to 3 months. Just thaw in the fridge before serving!
