Advertisement:
Andes Mint Mini Cheesecakes (Page 2 ) | March 17, 2025
Prepare the Crust:
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix chocolate cookie crumbs and melted butter until evenly combined.
Divide the mixture evenly among the liners, pressing firmly into the bottoms. Bake for 5 minutes, then cool.
Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream, eggs, vanilla extract, and mint extract (if using). Beat until just combined—do not overmix.
Fold in the chopped Andes mints gently.
Assemble and Bake:
Divide the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full.
Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
Make the Ganache:
Heat the heavy cream in a small saucepan over medium heat until just simmering.
Pour the hot cream over the chocolate chips and chopped Andes mints in a bowl. Let sit for 2 minutes, then stir until smooth.
Let the ganache cool slightly before spooning or spreading it over the chilled cheesecakes.
Garnish and Serve:
Optionally top with whipped cream, extra chopped Andes mints, and mint leaves.
Remove the cupcake liners and serve chilled.
Advertisement:
Thanks for your SHARES!
Hearty Potato and Meat Pie with Vegetables
Hamburger and Potato Casserole: A Comforting Classic
Beef and Macaroni Soup
Chocolate Chip Cookie Dough Turnovers 🍫🥐 A Gooey, Chocolatey Delight!
Cherished object that drastically altered our childhood
Rolo Cookies
This remedy is worth its weight in gold for the peace lily, it will be healthy and thriving for years
4 Unexpected Disinfectants to Deodorize Your Toilet
Yale Removes Beyoncé Course from Curriculum After Intense Backlash.