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.
MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
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 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
More about "andes mint mini cheesecakes recipes"
ANDES MINT CHEESECAKE - AUDREY'S LITTLE FARM
From audreyslittlefarm.com
Reviews 3Category DessertCuisine AmericanEstimated Reading Time 6 mins
- Place a greased 6-inch springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.Be sure that the 6 inch pan is at least 3 inches deep or the batter may not all fit.
- Then cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.
- Use a food processor and grind up the oreos, or put them in a double zip lock bag and crush them up.
ANDES MINT MINI CHEESECAKES - SMALL TOWN WOMAN
From smalltownwoman.com
4.8/5 (5)Total Time 40 minsCategory DessertCalories 375 per serving
- Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
- 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.
- Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly for only about 5-10 minutes then remove from the oven.
MINI MINT CHEESECAKES - GIRL. INSPIRED.
From thegirlinspired.com
MINI MINT CHOCOLATE OREO CHEESECAKE | EASY MINI …
From lifeloveandsugar.com
MINI MINT CHOCOLATE CHEESECAKES - THE COUNTRY COOK
From thecountrycook.net
10 BEST ANDES MINT DESSERT RECIPES | YUMMLY
From yummly.com
ANDES MINT MINI CHEESECAKES - BAKING YOU HAPPIER
From bakingyouhappier.com
Reviews 2Total Time 30 mins
- Combine Graham Crackers, sugar, and melted butter in a food processor. Divide evenly between the muffin liners and press down firmly with the bottom of a cup.
- Mix together softened cream cheese and sugar until creamy. Add egg, mint extract, and green food coloring and beat until just combined.
MINI NO BAKE MINT CHOCOLATE CHIP CHEESECAKES
From joyfulhealthyeats.com
ANDES MINT MINI CHEESECAKES | RECIPE | MINI CHEESECAKE RECIPES, …
From pinterest.com
MINI MINT CHEESECAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
MINT CHOCOLATE CHEESECAKE - THE BEST CHEESECAKE RECIPES
From thebestcheesecakerecipes.com
MINI ANDES MINT CHOCOLATE CHEESECAKE - PLAY PARTY PLAN
From playpartyplan.com
OREO CHOCOLATE MINT CHEESECAKES - SUGAR AND SOUL
From sugarandsoul.co
ANDES MINT MINI CHEESECAKES - TASTY KITCHEN
From tastykitchen.com
INSTANT POT ANDES MINT CHEESECAKE BITES - FORK TO SPOON
From forktospoon.com
GRASSHOPPER MINI CHEESECAKES (NO BAKE!) - MOM ON TIMEOUT
From momontimeout.com
MINI CHEESECAKES | RECIPETIN EATS
From recipetineats.com
MINT CHOCOLATE CHEESECAKE • LOVE FROM THE OVEN
From lovefromtheoven.com
You'll also love