Best 2 Andes Mint Mini Cheesecakes Recipes
Indulge in the delightful fusion of Andean mint and velvety cheesecakes with our curated collection of delectable recipes. Embark on a culinary journey to discover the perfect harmony of refreshing mint and creamy cheesecake, creating a taste sensation that will tantalize your palate. Whether you prefer a traditional baked cheesecake or a no-bake version, we have gathered a diverse range of recipes to suit your preferences. Prepare to tantalize your taste buds with a symphony of flavors as you explore the remarkable world of Andes mint mini cheesecakes.
Let's cook with our recipes!
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
Tips:
- Prepare the Crust: Use a food processor to easily grind the graham crackers into fine crumbs. Press the crumbs firmly into the bottom of the muffin cups to create a solid crust.
- Chill the Cheesecake Filling: Before pouring the filling into the crust, chill it for at least 30 minutes. This helps prevent the filling from curdling when baked.
- Bake at a Low Temperature: To ensure the cheesecakes bake evenly and prevent cracking, bake them at a low temperature (325°F) for a longer time (30-35 minutes).
- Cool Completely: Allow the cheesecakes to cool completely before refrigerating. This helps them set properly and prevents them from falling.
- Decorate as Desired: Once the cheesecakes are chilled, you can decorate them with whipped cream, chocolate shavings, or fresh berries. You can also drizzle them with chocolate sauce or caramel sauce.
Conclusion:
These Andes Mint Mini Cheesecakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their minty filling and chocolate cookie crust, these cheesecakes are sure to be a hit at your next party or gathering. So gather your ingredients and give this recipe a try!
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