How to make Ande’s Cheesecakes. Get ready to be head over heels!
Everyone knows how much I love cheesecake. I also happen to love all things( well almost all) mint. It’s no surprise that I absolutely feel in love with these mini Ande’s Cheesecakes! These mini cheesecakes are extremely addictive, and I can never just eat one. You gotta try them for yourself!
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These mini Ande's Cheesecakes are addicting and delicious! Mint chocolate and creamy cheese are the perfect combination for the ultimate sweet treat.
- 1 1/4 C finely crushed oreos (about half a package)
- 2 TBSP Sugar
- 4 TBSP unsalted sweet cream butter melted
- 2 8 oz cream cheese softened
- 1/4 C sugar
- 1 large egg
- 1 tsp pure mint extract
- 3 drops of leaf green food coloring
- 1 package of Andes mint
- 1 bag of Ghiradelli melting chocolate
- 1/2 C heavy whipping cream
- 1/4 C powder sugar
- 1 tsp vanilla
preheat oven to 350 degrees
using a blended or food processor, grind up the Oreo to crumbs
Scoop, 1 1/4 C of the oreo crumbs into a large bowl
Add in the 2 TBSP sugar and 4 TBSP of melted butter
Mix until wet sand like texture
Scoop, 4 TBSP of the crust mixture into the cupcake liners and lightly press down
In a standing mixer, combine the cream cheese and sugar and mix on medium speed until combined.
Mix in the egg, mint and food coloring and mix until combined and creamy
Scoop cheesecake batter into the cupcake liners and fill about 3/4 way
bake in the oven for about 30-40 minutes or until set
Place onto a wire rack to cool to room temperature
Place into the fridge to cool overnight
Using a double broiler, melt the chocolate until smooth
Spoon a little bit of chocolate onto the center of the cheesecakes
Let chocolate harden
Using a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form.
Scoop whipped cream into piping big and pipe a dollop of whipped cream onto the center of the chocolate
Top with a Andes mint