Description
These Andes Mint Mini Cheesecakes are a decadent no-bake dessert made with a chocolate graham cracker crust, creamy mint-infused cheesecake filling, and topped with whipped cream and chopped Andes mints. Perfect for holidays or any mint chocolate craving!
Ingredients
- 1 1/2 cups Chocolate Graham Cracker Crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 cups whipped cream, divided
- 1 cup Andes mints, chopped
- Chocolate shavings or additional Andes mints for garnish
Instructions
1. In a bowl, mix Chocolate Graham Cracker Crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of mini cheesecake pans or muffin cups to form a crust.
2. In a large bowl, beat softened cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth.
3. Gently fold in 1 cup of whipped cream and chopped Andes mints into the cream cheese mixture.
4. Spoon the cheesecake mixture over the prepared crusts, smoothing the tops with a spatula.
5. Chill in the refrigerator for at least 4 hours, or until set.
6. Once chilled, top each mini cheesecake with the remaining whipped cream.
7. Garnish with chocolate shavings or additional chopped Andes mints before serving.
Notes
To make removal easier, use cupcake liners or silicone molds.
For a stronger mint flavor, add a few more chopped Andes mints or a touch more peppermint extract.
These cheesecakes can be made a day in advance and kept chilled until ready to serve.
For extra texture, try adding mini chocolate chips to the filling.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg