Andes Creme de Menthe Two Bite Minty Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the Cheesecakes: Spoon the cheesecake filling over each crust base in the mini muffin liners, filling them close to the top evenly.
- Top with Chocolate Curls: Sprinkle the reserved Andes chocolate curls on top of each filled cheesecake to garnish and add a delightful texture contrast.
- Chill: Refrigerate the assembled mini cheesecakes for at least 4 hours, or until completely set and firm enough to remove from the liners.
- 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
