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–+ servings
individual Andes Mint cheesecake on plate

Mini Andes Crème de Menthe Cheesecakes

Staci at Random Sweets
What's better than a piece of Andes Mint candy? Andes Mint cheesecake!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration time 12 hours
Total Time 13 hours 10 minutes
Course Dessert
Cuisine American
Servings 24 mini cheesecakes
Calories 319 kcal

Equipment

  • 2 mini cheesecake pans

Ingredients
  

  • 1 ½ cups Oreo or chocolate graham cracker crumbs
  • ¼ cup powdered sugar
  • 4 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, room temperature (4 8-ounce packages)
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla
  • ¼ cup creme de menthe liqueur (or 2 tsp peppermint extract)
  • green food coloring, optional
  • 10 ounces Andes Crème de Menthe Baking Chips, divided
  • 3 tablespoons heavy whipping cream

Instructions
 

  • Heat oven to 350°F.
  • Combine crumbs, powdered sugar and butter. Distribute evenly into 24 greased cavities of two mini cheesecake pans. Bake at 350 degrees for 5 minutes. Remove from oven and turn oven down to 250°F.
  • Beat softened cream cheese and sugar in a large bowl on medium speed until creamy. Gradually add eggs and vanilla, mixing on low speed just until combined. 
  • Pour in creme de menthe liqueur. Add a couple drops of green food coloring if desired. Beat on low until combined.
  • Stir in all but ¼ cup of the Andes Mint pieces. (Reserve ¼ cup Andes Mints for later.)
  • Evenly distribute cheesecake batter onto crust.
  • Bake at 250°F for 35 minutes or until just set. Remove from oven. Let cool at room temperature 1 hour.
  • For topping: melt 1/4 cup Andes chips with 3 Tablespoons heavy whipping cream over low heat. Stir until smooth. Drizzle over cheesecakes. Refrigerate at least 8 hours before serving.

Notes

For 9-inch springform pan: bake at 350 degrees Fahrenheit for 1 hour or until center is almost set. Cool in refrigerator at least 12 hours before serving. 

Nutrition

Calories: 319kcalCarbohydrates: 26gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 76mgSodium: 191mgPotassium: 88mgFiber: 1gSugar: 21gVitamin A: 639IUVitamin C: 0.01mgCalcium: 47mgIron: 2mg
Keyword Andes Mint, cheesecake, chocolate

All text and images © Staci Mergenthal • Random Sweets

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