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Decadent 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 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 cups cream cheese softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup Andes Mint baking chips
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour

Method
 

  1. Preheat the oven to 325°F (160°C) and prepare a muffin tin with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture evenly into the bottom of each cupcake liner and bake for 8-10 minutes.
  4. In a large bowl, beat softened cream cheese until smooth and creamy, then gradually add sugar and beat until fluffy.
  5. Add sour cream, vanilla extract, and flour; mix until just combined.
  6. Add the eggs one at a time, mixing on low speed after each addition until barely combined.
  7. Fold in Andes Mint baking chips gently using a spatula, ensuring even distribution throughout the mixture.
  8. Pour the filling over the baked crust, filling each cup about three-quarters full.
  9. Bake for 20-25 minutes, until the edges are set but the center is slightly jiggly.
  10. Turn off the oven and leave the cheesecakes inside for an additional 30 minutes.
  11. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.