Bake a batch of mint chocolate mini cheesecakes topped with Andes mint candies. This easy recipe from scratch is perfect for a holiday party or a family get together.
Equipment
muffin pan use a traditional muffin tin with paper liners or a special mini cheesecake pan
electric mixer
Ingredients
1 ½cupsmint Oreo cookies
4tablespoonunsalted buttermelted
16ozcream cheeseroom temperature
⅓cupgranulated sugar
1largeegg
1teaspoonpeppermint extract
5dropsgreen food coloring
1 ¼cupssemi-sweet chocolate chips
16Andes Mintsunwrapped, coarsely chopped
Instructions
Crust
Preheat the oven 10 350°F (175°C). Line cupcake tin with 12 paper cupcake liners.
Place cookies into a food processor and pulse until the cookies are in fine crumbs.
Add melted butter and mix until fully combined.
Divide Oreo crumbs into the 12 muffin cups. Use a spoon or small cup to press the crust down firmly.
Bake in the center rack of the oven for 5 minutes. Remove from oven and set aside to cool.
Cheesecake Filling
In a stand mixer (or in a large mixing bowl with a hand mixer), mix the softened cream cheese and sugar on medium speed until smooth and creamy.
Add the egg, peppermint extract and food coloring to the cream cheese mixture. Mix on low speed until just blended. Do not overmix.
Spoon the cheesecake filling over the Oreo crust in the muffin tin. Divide evenly so each mini cheesecake has the same amount of filling.
Place in the oven and bake for 18-20 minutes or until the cheesecakes are nearly firm but not completely.
Turn off the oven and prop the oven door open for 10 minutes to allow the cheesecake to cool slowly.
Remove from the oven and place pan on a cooling rack for 20 minutes.
Chocolate Topping
In a small microwave safe bowl, melt chocolate chips in 15 second intervals, stirring in between. Do not overcook. Microwave just until the chocolate is all melted.
Using a spoon, drizzle the melted chocolate over each mini cheesecake.
Decorate with some chopped Andes mint candies.
Refrigerate until tops are firm.
Remove cupcake liners and enjoy.
Notes
Do not overmix the cheesecake batter once eggs are added.
Remove cheesecakes from oven when they're almost set. They should be slightly jiggly still.
Slowly cool down the cheesecakes to avoid cracking.