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Irresistible Andes Mint Mini Cheesecakes Recipe

Andes Mint Mini Cheesecakes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ¼ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Andes Mint baking chips plus extra for garnish
  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate chopped

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, mix the graham cracker crumbs and melted butter until combined.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each mini cheesecake pan. Bake for 5 minutes and let cool.
  4. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  5. Add the eggs, one at a time, blending well after each addition. Then mix in the vanilla extract and Andes Mint chips.
  6. Pour the cream cheese mixture evenly over the cooled crusts, filling each cup about ¾ full.
  7. Bake for 18-20 minutes until the centers are slightly jiggly but not liquidy. Turn off the oven and crack the door, letting the cheesecakes cool for 30 minutes.
  8. Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.
  9. For the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering.
  10. Pour the hot cream over the chopped chocolate in a heatproof bowl and stir until smooth.
  11. Let the ganache cool slightly before pouring it over the chilled cheesecakes. Garnish with additional Andes Mint chips if desired.