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Best Mini Andes Mint Cheesecakes

Creamy mini cheesecakes with a chocolate cookie crust and Andes mint pieces, topped with chocolate ganache.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 2 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 3 tbsp unsalted butter melted
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 0.5 cup sour cream
  • 0.5 cup Andes mint pieces chopped
  • 0.5 cup semi-sweet chocolate chips
  • 2 tbsp heavy cream
  • additional Andes mint pieces for garnish

Equipment

  • Muffin tin
  • Mixing bowls
  • Wire rack
  • Microwave or double boiler

Method
 

  1. Combine chocolate cookie crumbs and melted butter; press into lined mini muffin cups and chill.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Fold in chopped Andes mints.
  3. Spoon filling into crusts and bake 15–18 minutes until edges set. Cool completely.
  4. Refrigerate at least 2 hours. Melt chocolate with heavy cream and drizzle over cheesecakes. Garnish with Andes mint pieces.

Notes

Chill adequately for clean slices and stable cheesecakes.