A small, creamy dessert with chocolate and mint.
introduction
These mini cheesecakes are creamy, sweet, and easy to make. They have a graham cracker crust, a smooth cheesecake filling, and a chocolate drizzle with Andes Mint on top. If you enjoy simple recipes, you can also try a savory option like the chicken parmesan with alfredo sauce recipe for a full meal before dessert.
why make this recipe
Make this recipe when you want a small, nice dessert for guests or your family. They are easy to bake, easy to share, and look homemade. Mini size means everyone gets their own piece and you do not need to cut a big cake.
how to make Mini Cheesecakes with Chocolate and Andes Mint
- Preheat the oven to 325°F (160°C).
- Press the graham cracker and butter mix into the bottoms of mini pans to form the crust.
- Beat the cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing after each.
- Stir in the sour cream until the batter is even.
- Pour the cheesecake batter over the crust in each mini pan.
- Bake 20–25 minutes. The centers should be set but a little jiggly.
- Let the cheesecakes cool, then chill them in the fridge at least 2 hours.
- Before serving, drizzle chocolate sauce over each mini cheesecake and top with chopped Andes Mint candies.
Ingredients :
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- Chocolate sauce for drizzling
- Andes Mint candies for topping
Directions :
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers with melted butter until combined. Press the mixture into the bottom of mini cheesecake pans.
- In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until well combined.
- Pour the cheesecake mixture over the crust in mini pans.
- Bake for 20-25 minutes until set but still slightly jiggly in the center.
- Let cool, then chill in the refrigerator for at least 2 hours.
- Before serving, drizzle with chocolate sauce and top with Andes Mint candies.
how to serve Mini Cheesecakes with Chocolate and Andes Mint
Serve cold from the fridge. Drizzle extra chocolate sauce if you like. Add a whole Andes Mint or a few chopped pieces on top. They go well with coffee or tea.
how to store Mini Cheesecakes with Chocolate and Andes Mint
Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them without the chocolate and candy for up to 1 month. Thaw in the fridge before adding chocolate and Andes Mints.
tips to make Mini Cheesecakes with Chocolate and Andes Mint
- Use room temperature cream cheese for a smooth batter.
- Do not overmix after adding eggs to avoid air bubbles.
- Chill well so the cheesecakes set and slice cleanly.
- If the tops crack, cover with chocolate and candies to hide small flaws.
variation (if any)
- Add a teaspoon of lemon zest to the batter for a light citrus taste.
- Use crushed Oreos instead of graham crackers for a chocolate crust.
- Replace Andes Mint with peppermint bark or thin chocolate chips.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the texture may be less rich. The cheesecake may be slightly softer.
Q: Do I need a water bath?
A: For mini cheesecakes you do not need a water bath. Bake at the recommended temp and watch the center for a slight jiggle.
Q: Can I make these ahead of time?
A: Yes. Make them a day ahead and keep chilled. Add chocolate and Andes Mints just before serving for best look and texture.
Q: Can I use silicone mini pans?
A: Yes. Silicone works fine. Let them cool fully before removing to keep shape.
Mini Cheesecakes with Chocolate and Andes Mint
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 140 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These mini cheesecakes are creamy, sweet, and easy to make, featuring a graham cracker crust and topped with chocolate drizzle and Andes Mint.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- Chocolate sauce for drizzling
- Andes Mint candies for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Press the graham cracker and butter mix into the bottoms of mini pans to form the crust.
- Beat the cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing after each.
- Stir in the sour cream until the batter is even.
- Pour the cheesecake batter over the crust in each mini pan.
- Bake for 20–25 minutes. The centers should be set but a little jiggly.
- Let the cheesecakes cool, then chill them in the fridge for at least 2 hours.
- Before serving, drizzle chocolate sauce over each mini cheesecake and top with chopped Andes Mint candies.
Notes
Use room temperature cream cheese for a smooth batter. Chill well for clean slices.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
