Mini Andes Mint Cheesecakes
Looking for a minty fresh recipe to satisfy your sweet tooth? Check out these Mini Andes Mint Cheesecakes with a Mint Oreo crust and mint panda cola layer! This recipe is easy to follow and perfect for any occasion. The creamy cheesecake filling paired with the crunchy and chocolaty crust will leave your taste buds wanting more.
St. Patrick’s Day – the time of year when we celebrate all things Irish—whether you share the heritage by blood, association, or location. We wear green from head to toe and consume copious amounts of delicious food and drink that heinous green beer. As a self-proclaimed foodie, I look forward to this holiday every year, partly for the corned beef, but especially since it gives me an excuse to indulge in all my favorite treats. But let’s be real – making a fancy dessert from scratch isn’t always in the cards for most people during a March holiday, especially when I’m running around like a legit leprechaun trying to get everything done in time.
This year I’m running the Detroit Corktown 5k so my time was ultra-crunched. I had to come up with a solution that’s both delicious and practical to bring to a dinner party with my friends Mike and Jackie…so, I Mini Andes Mint Oreo Crust Cheesecakes. These little guys are like a pot of gold at the end of a rainbow – rich, creamy, and just the right amount of minty without tasting like a tube of Crest toothpaste. They’re individual-sized, so you don’t have to worry about sharing (unless you want to, of course). One of the things that set this Mini Andes Mint Oreo Crust Cheesecake apart from traditional cheesecakes is the combination of a mint panna cotta layer and a chocolate Oreo crust. The cool, refreshing mint pairs perfectly with the rich, chocolatey crust, creating a flavor explosion in your mouth.
But why does this combination work so well? Well, for starters, the chocolate and mint combination is a classic one. The bitterness of the chocolate complements the coolness of the mint, creating a perfectly balanced taste. And when you add in the creamy texture of the cheesecake, it’s a match made in dessert heaven.
Whether you’re hosting a raucous St. Patrick’s Day bash or just want to treat yourself to something sweet, these Mini Andes Mint Cheesecakes are sure to satisfy your cravings without eating up all your spare time. Let’s get this party started, shall we?
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Why you’ll love these Mini Andes Mint Cheesecakes
If you’re a fan of classic cheesecake, you’ll absolutely adore these Mini Andes Mint Oreo Crust Cheesecakes. Here are just a few reasons why:
• They’re easy to make. While traditional cheesecake can be finicky and time-consuming, these mini versions are a breeze to put together. Plus, they bake up in just 20-25 minutes, so you don’t have to wait long to enjoy them.
• They’re portable. As much as I love a good slice of cheesecake, it’s not exactly the easiest thing to transport. These mini cheesecakes, on the other hand, are perfectly sized for taking on the go. Plus, they’re already portioned out, so you don’t have to worry about slicing anything up.
• They’re customizable. While I’ve used Andes mints and Oreo crust in this recipe, you could really switch up the flavors to suit your preferences. Try using a different type of candy or cookie for the crust, or experimenting with different toppings or mix-ins. The possibilities are endless!
• They’re perfect for St. Patrick’s Day. Of course, the main reason we’re making these cheesecakes is to celebrate the luck o’ the Irish. The combination of rich chocolate and refreshing mint is a classic flavor pairing that’s perfect for the occasion.
What to serve with them
• Fresh berries- A combination of fresh strawberries, raspberries, and blueberries would add a refreshing and fruity element to the rich and chocolatey mini cheesecakes
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Ingredients for Mini Andes Mint Cheesecakes
• Crust (Mint Oreos, butter, sugar): The crushed Mint Oreos provide a delicious and refreshing minty flavor to the crust, while the butter acts as a binding agent that helps the crust hold together. The sugar adds a touch of sweetness to the crust, balancing out the flavors and enhancing the overall taste.
• Cheesecake (Full fat brick style cream cheese, full fat sour cream, granulated sugar, pure vanilla extract, eggs): The full-fat brick-style cream cheese provides a tangy and creamy base for the cheesecake, giving it its characteristic texture and flavor. Full-fat sour cream is added to further enhance the creaminess and tanginess of the cheesecake, while also adding a bit of acidity. Granulated sugar is added for sweetness and balance, and pure vanilla extract provides a warm and comforting flavor that complements the richness of the cream cheese. Eggs are added to the cheesecake filling to act as a binding agent and help the cheesecake set. They also contribute to the creaminess and richness of the filling, and provide a bit of structure to the finished product.
• Panna Cotta (Unflavored gelatin, cold water, heavy cream, half and half, granulated sugar, green gel food coloring, and mint extract): Unflavored gelatin is a key ingredient in panna cotta for setting the dessert. It is typically bloomed or softened in cold water before being added to the hot cream mixture. Heavy cream and half and half provide richness and a smooth texture. The combination of these two dairy products gives the dessert its characteristic creamy and silky texture. Granulated sugar adds sweetness. Finally, mint extract contributes to the flavor profile of the dessert, adding the fresh bite of the dessert
• Toppings: sprinkles, milk chocolate, Andes mints
• Tosnail 2 Pack 12 Cavity Mini Cheesecake Pan with Removable Bottom
Make the Crust and Cheesecake
- Alrighty folks, let’s start with the Mint Oreo Crust. Preheat that oven to 325°F (163°C) and grab a 12-count cupcake pan or these mini cheesecake pans with removable bottoms. Don’t forget to line ’em with cupcake liners if you’re using a traditional cupcake pan unless you’re into scrubbing burnt-on cheesecake crust off your pan for hours on end – no judgment here. If you’re using the cheesecake pan, just give it a little spray with cooking oil
- Use your food processor to crush up your Mint Oreos.
- In a large mixing bowl, let’s get those Mint Oreo crumbs and sugar mingling together. Pour in the melted butter and give it a good stir until all the crumbs are coated and happy. Then, divide the mixture equally among the liners and press it down like you mean it. I’m talking firmly enough to make your ex jealous. I use about ½-1 tablespoon in each.
- Toss that bad boy in the oven for a quick 5 minutes (still at 325°F, folks), then pull it out and set it aside to cool. Keep that oven at the same temp though, ’cause we’ve got cheesecake to make!
- For the filling, bust out that stand mixer (that we all registered for on our wedding registry out of social obligation) with the paddle attachment, or just whip out your trusty electric mixer. Beat the cream cheese and sour cream together until it’s silky smooth. Then, add in the sugar and vanilla extract and mix it like it’s hot (which it is, I mean, have you seen that oven lately?). Finally, toss in those eggs one at a time, and mix until it’s just combined. No need to overdo it – we’re not making a souffle here.
- Pour that heavenly batter evenly into the liners, filling ’em ¾ full. You want to leave some room for the minty panna cota. Pop those babies in the oven (still at 325°F, don’t forget!) for 17-20 minutes, or until they’re set on top. Let ’em cool in the pan for an hour.
Make the Panna Cota
- Get ready to get jiggly with it! First, let’s bloom the gelatin – it’s going to take cozy little nap in some cold water turns into a soft, rubbery Jello.
- While that’s happening, heat up some cream, sugar, green gel food coloring, and mint extract in a saucepan until it’s hot and bothered (in a good way). Then, add the gelatin to the party and whisk until smooth – this activates the gelatin and makes it ready to set. Smoothness is key here, so make sure there are no little crystals left. If there are, gently heat things up again without boiling – we don’t want any panna cotta temper tantrums!
- After your mini cheesecakes have had a chance to cool their buns, pour in the panna cotta mixture and fill those liners all the way up to the top. Pop them in the fridge for a few hours
- Alright, let’s chop up those Andes mints into itty-bitty pieces with a cutting board and knife. Now that the mini cheesecakes have been freed from their pan prison, it’s time to get your chocolate fix. Place melting chocolate in a small bowl and stick it in the microwave for 30 seconds on 30% power. Keep nuking it in 30-second increments until it’s all melted and smooth. If you’re only seeing a few lumps left, give it a quick 15-second zap on 30% power. Spoon that delicious chocolate all over each individual cheesecake and then sprinkle those Andes Mints and Sprinkles on top. Voila!
That’s right – he was born in Britain and brought to Ireland as a slave when he was a teenager. After escaping and returning home, he had a vision that called him back to Ireland, where he spent the rest of his life spreading Christianity and performing miracles. Today, St. Patrick is celebrated as the patron saint of Ireland, and his feast day is observed on March 17th around the world.
You can freeze the mini cheesecakes for longer-term storage. Once the cheesecakes are completely cooled, wrap them individually in plastic wrap and then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight and let them come to room temperature before serving.
• Use room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature before you begin. This will help them blend together more smoothly and result in a creamier cheesecake.
• Don’t over-mix: When you’re mixing the ingredients together, be careful not to over-mix. Over-mixing can cause air bubbles to form, which can lead to cracks in your cheesecake. Mix just until everything is combined.
• Let them cool slowly: After your cheesecakes are done baking, turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for about 30 minutes before removing them. This slow cooling process can help prevent cracking.
• Chill thoroughly: Once your cheesecakes are done baking and have cooled, make sure to chill them thoroughly in the refrigerator before serving. This will help them set and become firm.
• Place the covered cheesecakes in an airtight container, such as a plastic storage container or a cake carrier. Store the container in the refrigerator for up to 4-5 days.
• Alternatively, you can also freeze the mini cheesecakes for longer-term storage. Once the cheesecakes are completely cooled, wrap them individually in plastic wrap and then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight and let them come to room temperature before serving.
Mini Andes Mint Cheesecakes
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- 1 cup Mint Oreos, (about 12 pieces)
- 3 tablespoon granulated sugar
- 3½ tablespoons salted butter, melted
- 16 ounces Brick-style full fat cream cheese, at room temperature
- ⅓ cup full-fat sour cream, at room temperature
- ½ cup granulated sugar
Mint Panna Cotta
- 1 envelope unflavored gelatin, about 1 tablespoon
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup half and half
- ⅓ cup sugar
- 2 teaspoons mint extract
- 2 drops of green gel food coloring
- 1 sleeve Andes Mints
- 1 bag melting chocolate
- Sprinkles of your choice
For Mint Oreo Crust
- Preheat the oven to 325°F (163°C) and prepare a 12-count cupcake pan or mini cheesecake pan with removable bottoms.
- Crush Mint Oreos in a food processor.
- Mix the Oreo crumbs and sugar in a large mixing bowl.
- Pour melted butter into the mixture and stir until all the crumbs are coated.
- Divide the mixture equally among the liners and press it down firmly.
- Bake for 5 minutes at 325°F, then set it aside to cool.
For Cheesecake Filling
- Using a stand mixer or electric mixer, beat cream cheese and sour cream until smooth.
- Add sugar and vanilla extract and mix well.
- Add eggs one at a time and mix until combined. Do not overman.
- Pour the batter into the liners, filling 3/4 full.
- Bake at 325°F for 17-20 minutes, or until set on top.
- Let it cool in the pan for an hour.
For Panna Cotta
- Bloom gelatin in cold water. In a small mixing bowl, pour water and then sprinkle a single layer of gelatin over the surface. Avoid creating any mounds as this can hinder the crystals from dissolving properly. Allow the mixture to sit for 5 to 10 minutes to soften.
- Heat cream, sugar, green gel food coloring, and mint extract in a saucepan on medium heat. Heat the mixture just until it comes to a boil and the sugar dissolves. Remove the pan from heat.
- Add the gelatin to the saucepan and whisk immediately until it is smooth and fully dissolved. If the gelatin hasn't fully dissolved, return the pan to low heat and gently heat while stirring constantly. Make sure not to let the mixture boil.
- Pour the mixture into the liners, filling to the top.
- Refrigerate for a few hours.
- Chop up Andes mints into small pieces.
- Melt chocolate in a small microwavable bowl in 30-second intervals on 30% power until smooth.
- Spoon chocolate over each individual cheesecake and top with Andes Mints and Sprinkles.