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–+ servings
Bertha Jones

Mint-Chocolate Mini Cheesecakes

These bite-sized cheesecakes balance a silky, tangy filling with a crunchy graham base and a burst of cool Andes mint and chocolate on top, making them ideal for holiday cookie trays or weeknight desserts.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 8 oz Cream cheese, softened Use full-fat for richest texture
  • 1/2 cup Sugar Measure by volume for consistent sweetness
  • 1/2 tsp Vanilla extract
  • 2 large Eggs Bring to room temperature
  • 1/2 cup Sour cream Can substitute part with Greek yogurt
Crust and Topping
  • 12 mini Graham cracker crusts Pre-made mini crusts
  • Chocolate chips For topping
  • Andes Mint candies, chopped For topping

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a large bowl, beat the cream cheese and sugar together until smooth.
  3. Add in the vanilla extract and mix well.
  4. Beat in the eggs one at a time until fully incorporated.
  5. Mix in the sour cream until the mixture is smooth.
  6. Divide the cheesecake batter evenly among the mini graham cracker crusts.
  7. Bake for about 20-25 minutes or until set.
  8. Remove from the oven and let cool.
  9. Once cooled, top each cheesecake with chocolate chips and chopped Andes Mint candies.
  10. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 14gProtein: 2.5gFat: 13g

Notes

For a firm slice and neater finish, chill the formed cheesecakes before topping. Refrigerate in an airtight container for up to 4 days; for longer storage, freeze uncovered on a tray until firm, then wrap individually and freeze up to 1 month.

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