Andes Creme de Menthe Two Bite Minty Cheesecakes Recipe

Introduction

These Andes Creme de Menthe Two Bite Minty Cheesecakes are a delightful no-bake treat perfect for mint lovers. Miniature and rich, they combine creamy cheesecake with refreshing mint chocolate in each bite-sized portion. Ideal for parties or an elegant dessert.

Ingredients

• 1 package No Bake Cheesecake dessert mix (includes crust mix)
• 1/2 cup whipping cream
• 4 oz. dark chocolate (at least 60% cocoa), chopped into tiny, even pieces
• 2 packages (4.67 oz. each) Andes Creme de Menthe mints, divided (or 1 package Andes Baking Chips)

Instructions

1. Step 1: Prepare the crust according to the package directions. Press approximately 1/2 teaspoon of crust mixture into the bottom of each paper-lined mini muffin cup to form the base.
2. Step 2: Unwrap half of the Andes mints and carefully scrape the long sides with a vegetable peeler to create delicate mint chocolate curls. Set these curls aside for topping.
3. Step 3: Chop the remaining Andes mints finely. If using Andes Baking Chips instead, finely chop about 1/2 cup and reserve some for topping.
4. Step 4: Prepare the cheesecake filling by mixing the dessert mix with whipping cream as directed on the package. Stir in the chopped Andes pieces and the chopped dark chocolate until evenly combined.
5. Step 5: Spoon the cheesecake filling over each crust in the mini muffin cups, filling them nearly to the top.
6. Step 6: Garnish each cheesecake with the reserved mint chocolate curls or reserved chopped chips, gently pressing them into the surface.
7. Step 7: Refrigerate the mini cheesecakes for at least 4 hours or until set before serving.

Tips & Variations

• Use wax or parchment paper liners to make removing the mini cheesecakes easier and keep their shape intact.
• For an extra chocolatey touch, drizzle melted dark chocolate over the tops before chilling.
• Substitute peppermint candy instead of Andes mints for a slightly different mint flavor.
• If you prefer, add a few drops of peppermint extract to the cheesecake filling for a stronger mint taste.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To keep the tops looking fresh, add any delicate chocolate curls just before serving. If needed, allow cheesecakes to sit at room temperature for 10 minutes before enjoying to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day or two in advance and stored in the fridge. Just add the chocolate curls topping shortly before serving to maintain their appearance.

What can I use if I can’t find Andes Creme de Menthe?

Andes Baking Chips are a great alternative, or you can substitute with chopped peppermint candies or make your own mint chocolate by combining dark chocolate with a few drops of peppermint extract.

Andes Creme de Menthe Two Bite Minty Cheesecakes Recipe

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★★★★★

4.7 from 90 reviews

These Andes Creme de Menthe Two Bite Minty Cheesecakes are delightful no-bake mini cheesecakes bursting with refreshing mint and rich chocolate flavors. Perfectly portioned in mini muffin pans, they combine a creamy cheesecake filling with crushed Andes mints, a crisp crust, and topped with delicate chocolate curls for an elegant finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 24 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 pkg. No Bake Cheesecake dessert mix that includes crust mix

Filling

• 1/2 cup whipping cream
• 4 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces
• 2 pkgs. (4.67 oz. each) Andes Creme de Menthe, divided (or 1 pkg. Andes Baking Chips)

Instructions

1. Prepare the Crust: Mix the crust according to the package directions. Then, line mini muffin pans with paper liners and press about 1/2 teaspoon of the crust mixture firmly into the bottom of each liner to form the base.
2. Create Chocolate Curls: Unwrap the Andes Creme de Menthe mints and use a vegetable peeler along the long side of the mints to scrape off delicate chocolate curls. Set these curls aside for topping.
3. Chop Remaining Mints: Take the remaining Andes mints that were not curled and finely chop them. These chopped pieces will be incorporated into the cheesecake filling to disperse the mint flavor evenly.
4. Make the Filling: In a mixing bowl, prepare the no-bake cheesecake dessert mix according to the package instructions, substituting or adding the 1/2 cup whipping cream as required. Gently fold in the finely chopped Andes mints and the chopped dark chocolate pieces into the filling mixture, ensuring even distribution.
5. Assemble the Cheesecakes: Spoon the cheesecake filling over each crust base in the mini muffin liners, filling them close to the top evenly.
6. Top with Chocolate Curls: Sprinkle the reserved Andes chocolate curls on top of each filled cheesecake to garnish and add a delightful texture contrast.
7. Chill: Refrigerate the assembled mini cheesecakes for at least 4 hours, or until completely set and firm enough to remove from the liners.
8. Serve: Once chilled and set, carefully peel away the paper liners and serve the two-bite mint cheesecakes chilled for a refreshing, minty treat.

Notes

• Using Andes Baking Chips as an alternative to Creme de Menthe mints works well; chop half into the filling and reserve some for topping.
• Be sure to press the crust firmly into the mini muffin liners to create a stable base.
• Allow proper chilling time for best texture and flavor.
• For sharper mint flavor, increase the amount of chopped Andes mints in the filling slightly.
• These cheesecakes can be stored covered in the refrigerator for up to 3 days.

Keywords: mint cheesecake, Andes Creme de Menthe, no bake cheesecake, mini cheesecakes, mint dessert, chocolate curls