Description
Delicious mini cheesecakes flavored with Andes mints, perfect for St. Patrick’s Day.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup crushed Andes mints
- 1/2 cup heavy cream
- Green food coloring (optional)
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and melted butter, press into mini cheesecake pans.
- Bake crust for 5 minutes, then let cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla and heavy cream.
- Fold in crushed Andes mints and green food coloring if using.
- Pour filling over crusts, bake for 20-25 minutes.
- Chill for at least 2 hours before serving.
Notes
- Use a piping bag for even filling distribution.
- For extra mint flavor, add 1/4 tsp peppermint extract.
- Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Andes mint, mini cheesecakes, St. Patrick's Day, dessert, mint