Best Andes Mint Mini Cheesecakes Recipes

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ANDES MINT MINI CHEESECAKES



Andes Mint Mini Cheesecakes image

This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.

Provided by Beth Pierce

Categories     Cakes

Time 45m

Number Of Ingredients 10

1 1/4 c chocolate graham cracker crumbs
2 Tbsp sugar
4 Tbsp butter melted
2 (8 ounce) boxes of cream cheese softened
1/4 c plus 2 tablespoons sugar
1 large egg
1 tsp mint extract
4 drops green food coloring
1 1/4 c chocolate chips
15 andes mints coarsely chopped.

Steps:

  • 1. Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
  • 2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
  • 3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
  • 4. Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
  • 5. Remove from oven and chill for several hours or overnight before removing from pan.
  • 6. Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

MINT CHOCOLATE CHEESECAKE



Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE



Andes Candies Chocolate Mint Cheesecake image

Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.

Provided by ziggy54

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup chocolate wafer crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
32 ounces cream cheese, softened (this IS the correct amount)
1 cup sugar
4 eggs
2 teaspoons vanilla
28 Andes mints candies or 1 cup Andes mint baking chips
3 tablespoons whipping cream or 3 tablespoons whole milk
28 Andes mints candies or 1 cup Andes mint baking chips, divided

Steps:

  • For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
  • Add butter, mixing well.
  • Press on bottom of 9-inch springform pan.
  • BAKE at 325* (F) for 10 minutes.
  • For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
  • Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
  • Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
  • BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
  • Run a knife between pan and cheesecake.
  • Set cake on cooling rack till room temperature.
  • Remove sides of pan.
  • For TOPPING:.
  • Set aside 10 or 12 Andes candies for decorating cake top.
  • In a microwavable bowl, mix remaining candies with cream (or milk).
  • On high, microwave 45 seconds.
  • Stir till candies melt and mixture is smooth.
  • Spread over cheesecake and let drizzle down sides.
  • Decorate with reserved Andes Candies.
  • REFRIGERATE, at least, 3 hours or until serving time.
  • Refrigerate any leftovers.

ANDES MINT CHEESECAKE



Andes Mint Cheesecake image

Make and share this Andes Mint Cheesecake recipe from Food.com.

Provided by RecipeNut

Categories     Cheesecake

Time 7h45m

Yield 12 serving(s)

Number Of Ingredients 6

2 (3 ounce) packages Junior mints
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1 graham cracker crust or 1 chocolate crumb crust

Steps:

  • Put mints in freezer and freeze.
  • Heat oven to 350 degrees.
  • Mix cream cheese and sugar until smooth.
  • Add eggs, one at a time beating after each.
  • Mix in vanilla.
  • chop frozen junior mints and sprinkle on cheesecake.
  • Bake 40-45 minutes or until set.
  • Cool.
  • Then chill over night.

Nutrition Facts : Calories 358.9, Fat 26, SaturatedFat 13.9, Cholesterol 115.2, Sodium 299.2, Carbohydrate 25.8, Fiber 0.3, Sugar 19.1, Protein 6.7

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What are Andes Mint Mini Cheesecakes?

Andes Mint Mini Cheesecakes are a delicious dessert that combines a classic cheesecake recipe with the refreshing taste of Andes mints. These sweet treats are made by creating a creamy cheesecake batter and infusing it with the mint flavor of Andes candies. The mixture is then placed in mini cheesecake molds and baked to perfection. The result is a delicious, bite-sized dessert that is perfect for any occasion.

Ingredients Needed for Andes Mint Mini Cheesecakes

To make Andes Mint Mini Cheesecakes, you will need several key ingredients including:

  • Cream cheese
  • Sugar
  • Sour cream
  • Eggs
  • Vanilla extract
  • Andes mints (crushed)
  • Oreo cookies (crushed)
  • Butter (melted)

Instructions for Making Andes Mint Mini Cheesecakes

Below are the instructions for making Andes Mint Mini Cheesecakes:

  1. Preheat the oven to 325°F.
  2. In a bowl, combine the crushed Oreo cookies and melted butter until well mixed.
  3. Place the Oreo mixture into a mini cheesecake mold and press down to make an even layer at the bottom of each mold.
  4. In a large bowl, beat the cream cheese until smooth.
  5. Add in the sugar and sour cream, and mix until well combined.
  6. Add in the eggs, one at a time, and mix until the mixture is smooth.
  7. Stir in the vanilla extract and crushed Andes mints.
  8. Pour the cheesecake mixture on top of the Oreo crust, filling each mold about 3/4 of the way full.
  9. Bake the mini cheesecakes for 15-20 minutes or until set.
  10. Allow the cheesecakes to cool to room temperature before refrigerating for at least 2 hours.
  11. Serve the Andes Mint Mini Cheesecakes chilled and garnish with additional Andes mints if desired.

Why Choose Andes Mint Mini Cheesecakes?

Andes Mint Mini Cheesecakes are a great choice for dessert because they are bite-sized and easy to make. Mini cheesecakes are perfect for portion control, making it easy to enjoy a sweet treat without feeling guilty. The addition of Andes mints adds a refreshing twist to traditional cheesecake and is sure to impress your guests at any gathering. The recipe is versatile and can be adapted to suit different tastes. For example, you can swap out the Oreo crust for a graham cracker crust or add in different toppings such as whipped cream or chocolate syrup. Overall, Andes Mint Mini Cheesecakes are a fun and delicious dessert that everyone will love.

Variations on Andes Mint Mini Cheesecakes

There are many ways to customize Andes Mint Mini Cheesecakes to suit your taste. Below are a few variations:

Chocolate Crust

To make a chocolate crust, replace the Oreo cookies with chocolate graham crackers. The crust will have a richer flavor that pairs well with the minty cheesecake filling.

Dark Chocolate Andes Mints

If you prefer a darker, richer flavor, substitute regular Andes mints with the dark chocolate version. The result will be a slightly more bitter taste that complements the sweetness of the cheesecake filling

Whipped Cream Topping

For an extra layer of sweetness, top the chilled mini cheesecakes with whipped cream. This will create a lighter, fluffier texture that balances out the richness of the cheesecake.

Raspberry Sauce

To add a fruity twist to the minty cheesecake, top the chilled mini cheesecakes with raspberry sauce. The sweet and tart flavors of the sauce will complement the refreshing taste of the Andes mints.

In Conclusion

Andes Mint Mini Cheesecakes are an easy and delicious dessert that everyone will love. The combination of a minty cheesecake filling and a crunchy Oreo crust creates a perfectly balanced sweet treat that is perfect for any occasion. The flexibility of the recipe allows for easy customization, making it a versatile dessert that can be tailored to suit different preferences. Try out this recipe at your next gathering and impress your guests with this tasty and refreshing dessert.

Andes Mint Mini Cheesecake Recipe Tips

Mini cheesecakes are a fun and easy dessert to make, and Andes Mint Mini Cheesecakes are sure to be a hit with family and friends. These delicious desserts combine creamy cheesecake with the cool, refreshing taste of Andes mints. Here are some tips to help you make the perfect Andes Mint Mini Cheesecakes:
1. Use pre-made crusts for convenience and consistency
Making your own crust can be time-consuming and not always predictable in terms of texture and taste. For these mini cheesecakes, pre-made Oreo crusts work well and add an extra layer of chocolate flavor to the dessert. Make sure to press the crusts firmly into the muffin tin to ensure they don't crumble or fall apart when removing the cheesecakes.
2. Room temperature ingredients are key to a smooth batter
When making cheesecake, it's important to have all of your ingredients at room temperature, especially your cream cheese. This allows for easier mixing and ensures the batter will be smooth and free of lumps. Set out your cream cheese, eggs, and other ingredients at least 30 minutes before starting the recipe.
3. Use a hand mixer or stand mixer for best results
A hand mixer or stand mixer will help ensure your batter is evenly mixed and smooth. Be sure to start on a low speed and gradually increase the speed as the ingredients come together. Over-mixing can result in a cheesecake that is tough and dense.
4. Add Andes mints to the batter for extra flavor
To infuse the cheesecake with the minty flavor of Andes mints, chop them up finely and mix them into the batter. This will give the mini cheesecakes a delicious minty taste in every bite.
5. Use a springform or silicone muffin tin for easy removal
To ensure your cheesecakes come out of the muffin tin cleanly and intact, consider using a springform or silicone muffin tin. A springform pan allows for easy removal of the entire cheesecake, while silicone muffin cups make it easy to pop the mini cheesecakes out of the tin without damaging their shape.
6. Chill the cheesecakes to set the filling
After baking the cheesecakes, it's important to chill them in the refrigerator for at least an hour to allow the filling to set. This will ensure the cheesecakes have the proper texture and are easy to remove from the muffin tin.
7. Decorate with whipped cream and additional Andes mints
Once your Andes Mint Mini Cheesecakes are chilled and ready to serve, add a dollop of whipped cream to each cheesecake and top with a small Andes mint. This adds an extra layer of sweetness and presentation to the dessert.
8. Store in the refrigerator until ready to serve
To keep the mini cheesecakes fresh and delicious, store them in an airtight container in the refrigerator until you're ready to serve them. They will keep for up to five days, making them a great make-ahead dessert option for parties and gatherings.

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