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Andes Mint Mini Cheesecakes Recipe

Andes Mint Mini Cheesecakes Recipe

These Andes Mint Mini Cheesecakes are a delightful, bite-sized dessert perfect for any mint chocolate lover!
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups graham cracker crumbs finely ground
  • 4 tablespoons butter melted
  • 2 packages cream cheese softened
  • 0.75 cup sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup Andes mint pieces chopped

Instructions

Preparation Steps

  • Preheat your oven to 325°F (163°C). Line a muffin pan with paper liners.
  • Mix graham cracker crumbs and melted butter in a bowl. Press mixture into the base of each muffin liner.
  • Beat cream cheese, sugar, and vanilla extract until smooth. Fold in chopped Andes mints.
  • Spoon cream cheese mixture over crusts and bake for 15 minutes. Cool completely before serving.

Notes

Refrigerate the cheesecakes for at least 2 hours before serving for best results.