Introduction
Andes Mint Mini Cheesecakes are a decadent, bite-sized dessert that combines the creamy richness of cheesecake with the refreshing chocolate-mint flavor of Andes Mints. These individual cheesecakes, baked atop a chocolate cookie crust and topped with mint chocolate ganache, are perfect for parties, holidays, or a sophisticated treat after dinner.
Overview of the Recipe
This recipe layers a crunchy chocolate cookie crust with a creamy mint-flavored cheesecake filling and a luxurious chocolate ganache, all garnished with chopped Andes Mints. These cheesecakes are baked in a muffin tin, making them convenient to serve and enjoy.
Ingredients
For the Crust:
- 1 cup chocolate sandwich cookie crumbs (about 10 cookies, crushed)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon peppermint extract
- Green food coloring (optional, for minty visual effect)
For the Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped Andes Mints (plus extra for garnish)