Description
Andes Mint Cheesecakes are a delightful fusion of creamy cheesecake and the refreshing taste of Andes mint chocolates. This dessert features a chocolate cookie crumb crust, a minty cheesecake filling speckled with Andes mint chocolate chips, and is topped with whipped cream. It’s perfect for mint chocolate lovers and makes a great dessert for various occasions.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup Andes mint chocolate chips
- Green food coloring (optional)
- Whipped cream and additional Andes mint chocolate chips for garnish
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix chocolate cookie crumbs with melted butter and press into the bottom of each muffin cup.
- Beat cream cheese until smooth, then add sugar. Mix in peppermint extract and eggs one at a time.
- Optionally add green food coloring. Fold in sour cream and chocolate chips.
- Spoon mixture over crusts and bake for 20-25 minutes.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours.
- Garnish with whipped cream and additional chocolate chips before serving.
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Do not overmix the batter after adding eggs to prevent cheesecakes from cracking.
- Cheesecakes can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Carbohydrates: 25 g
- Protein: 5 g
- Cholesterol: 85 mg