Delicious Homemade Andes Mint Cheesecakes
Delicious Homemade Andes Mint Cheesecakes are a delightful treat that perfectly combines the rich creaminess of cheesecake with the refreshing flavor of Andes mint.
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Crust Ingredients
- 1.5 cups Crushed Chocolate Cookies For the crust base.
- 0.33 cup Unsalted Butter Melted, for binding the crust.
Filling Ingredients
- 16 ounces Cream Cheese Softened, for the filling.
- 1 cup Granulated Sugar To sweeten the filling.
- 3 large Eggs For binding the filling.
- 1 cup Andes Mint Baking Chips For minty chocolate flavor.
- 1 teaspoon Mint Extract To enhance mint flavor.
- 1 cup Whipped Cream Optional, for topping.
Garnish Ingredients
- to taste Chocolate Shavings For garnish.
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed chocolate cookies with melted unsalted butter, mixing until the crumbs are well-coated. Press this mixture firmly into the bottom of cupcake liners placed in a muffin tin, ensuring an even layer. Bake the crust for about 10 minutes or until slightly set and fragrant. Allow it to cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Incorporate the mint extract and gently fold in the Andes mint baking chips.
- Spoon the filling generously over the cooled crusts in the muffin tin, filling each liner about three-quarters full. Bake for approximately 18-20 minutes until set around the edges but slightly jiggly in the center.
- Turn off the oven and crack the door open, allowing the cheesecakes to cool gradually inside. Once cooled to room temperature, transfer the cheesecakes to the refrigerator for at least 4 hours, preferably overnight.
- When ready to serve, remove the cheesecakes from the muffin tin and carefully peel off the liners. Top with whipped cream and a sprinkle of chocolate shavings.
Notes
These cheesecakes can be kept in an airtight container in the refrigerator for up to five days. They can also be frozen for up to two months.