Mint Mini Cheesecakes Recipe

These Mint Mini Cheesecakes are the perfect blend of rich, creamy cheesecake and refreshing mint chocolate flavor. The combination of smooth cream cheese, crushed chocolate cookie crust, and chopped Andes mints creates a dessert that’s both decadent and refreshing. Ideal for parties, holidays, or as an indulgent treat, these mini cheesecakes are sure to impress with their delightful balance of flavors and elegant presentation

Ingredients (Makes 12 Mini Cheesecakes)

For the Crust:

• 1 cup crushed chocolate cookies (such as Oreos) 🍪
• 3 tbsp unsalted butter (melted) 🧈

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese (softened) 🧀
• 1/2 cup granulated sugar 🍚
• 2 large eggs 🥚🥚
• 1/2 cup sour cream 🍶
• 1 tsp vanilla extract 🌿
• 1/2 cup chopped Andes mints 🍫

For Topping (Optional):

• Whipped cream 🍦
• Additional chopped Andes mints 🍫

Instructions

Step 1: Prepare the Oven and Muffin Tin

• Preheat your oven to 325°F (160°C).
• Line a 12-cup muffin tin with paper cupcake liners. This will make it easier to remove the cheesecakes after baking. If you prefer, lightly grease each cup with non-stick spray.

Step 2: Make the Cookie Crust

• In a mixing bowl, combine the crushed chocolate cookies with the melted butter. Stir until the mixture resembles wet sand.
• Divide the cookie mixture evenly among the 12 muffin cups, using about 1 tablespoon of the mixture for each cup.
• Press the crust firmly into the bottom of each liner using the back of a spoon or the bottom of a small glass. Ensure it is tightly packed for a stable base.
• Bake the crusts in the preheated oven for 5 minutes. Remove from the oven and let them cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

• In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed. Beat until the mixture is smooth and creamy (about 2-3 minutes).
• Add the eggs, one at a time, mixing well after each addition. This ensures the batter stays smooth without lumps.
• Mix in the sour cream and vanilla extract until fully combined. The batter should be thick and silky.
• Gently fold in the chopped Andes mints using a spatula. Try to evenly distribute the mint pieces throughout the batter for consistent flavor in every bite.

Step 4: Fill the Muffin Cups

• Spoon the cheesecake filling over the cooled crusts, filling each cup nearly to the top (about 3/4 full). Smooth the tops with the back of a spoon or spatula.

Step 5: Bake the Mini Cheesecakes

• Place the muffin tin in the oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly in the middle. Overbaking can cause cracks, so keep a close eye during the last few minutes.
• Once baked, turn off the oven and leave the oven door slightly ajar. Let the cheesecakes cool inside the oven for 10 minutes. This gradual cooling process helps prevent cracks.

Step 6: Chill the Cheesecakes

• Remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes.
• Transfer the muffin tin to the refrigerator and chill the cheesecakes for at least 2 hours (or overnight for best results). The chilling process is essential for the cheesecakes to firm up and develop their full flavor.

Step 7: Add Toppings and Garnish

• Once the cheesecakes are fully chilled, top each one with a swirl of whipped cream.
• Sprinkle additional chopped Andes mints over the whipped cream for garnish. For extra indulgence, drizzle with melted chocolate or chocolate sauce.

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