Best 3 Andes Mint Mini Cheesecakes Recipes
Indulge in a delightful journey of flavors with our Andes Mint Mini Cheesecakes, a symphony of textures and tastes that will tantalize your palate. These individual-sized cheesecakes boast a creamy, velvety filling infused with the refreshing essence of Andes Mints, nestled atop a crisp graham cracker crust. Each bite offers a burst of minty coolness, perfectly balanced by the richness of the cheesecake and the crunch of the crust. Not only will you find the classic Andes Mint Mini Cheesecake recipe, but also tantalizing variations such as the Chocolate Andes Mint Cheesecake, where layers of chocolate and mint harmoniously blend, and the No-Bake Andes Mint Cheesecake, a quick and effortless treat that delivers the same irresistible flavor combination. Additionally, discover the gluten-free version of the Andes Mint Mini Cheesecakes, catering to those with dietary restrictions, without compromising on taste and texture. Embark on a culinary adventure and treat yourself or your loved ones to these delectable Andes Mint Mini Cheesecakes, a symphony of flavors that will leave you craving for more.
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ANDES CANDIES CHOCOLATE MINT CHEESECAKE
Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.
Provided by ziggy54
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
- Add butter, mixing well.
- Press on bottom of 9-inch springform pan.
- BAKE at 325* (F) for 10 minutes.
- For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
- Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
- Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
- BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
- Run a knife between pan and cheesecake.
- Set cake on cooling rack till room temperature.
- Remove sides of pan.
- For TOPPING:.
- Set aside 10 or 12 Andes candies for decorating cake top.
- In a microwavable bowl, mix remaining candies with cream (or milk).
- On high, microwave 45 seconds.
- Stir till candies melt and mixture is smooth.
- Spread over cheesecake and let drizzle down sides.
- Decorate with reserved Andes Candies.
- REFRIGERATE, at least, 3 hours or until serving time.
- Refrigerate any leftovers.
ANDES MINT MINI CHEESECAKES
This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.
Provided by Beth Pierce
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
- 2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
- 3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
- 4. Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
- 5. Remove from oven and chill for several hours or overnight before removing from pan.
- 6. Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
ANDES MINT CHEESECAKE
Make and share this Andes Mint Cheesecake recipe from Food.com.
Provided by RecipeNut
Categories Cheesecake
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put mints in freezer and freeze.
- Heat oven to 350 degrees.
- Mix cream cheese and sugar until smooth.
- Add eggs, one at a time beating after each.
- Mix in vanilla.
- chop frozen junior mints and sprinkle on cheesecake.
- Bake 40-45 minutes or until set.
- Cool.
- Then chill over night.
Nutrition Facts : Calories 358.9, Fat 26, SaturatedFat 13.9, Cholesterol 115.2, Sodium 299.2, Carbohydrate 25.8, Fiber 0.3, Sugar 19.1, Protein 6.7
Tips:
- Use room-temperature ingredients: This will help the cheesecake batter blend together smoothly and evenly.
- Don't overmix the batter: Overmixing can cause the cheesecake to be dense and crumbly. Mix just until the ingredients are combined.
- Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking and overcooking.
- Chill the cheesecake thoroughly before serving: This will help the cheesecake set and firm up.
- Garnish the cheesecake with Andes Mints: This will add a festive touch and extra mint flavor.
Conclusion:
These Andes Mint Mini Cheesecakes are a delicious and easy-to-make treat that is perfect for any occasion. With their creamy, minty filling and chocolate cookie crust, these cheesecakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these Andes Mint Mini Cheesecakes a try!
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