Description
A creamy mint chocolate cheesecake with a cookie crust, topped with rich chocolate ganache and Andes Mints.
Ingredients
1 1/4 cups Oreo cookie crumbs
1 tablespoon granulated sugar
4 tablespoons salted butter, melted and cooled
16 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon mint extract
3 teaspoons green food coloring
1 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream
3/4 cup Andes Mints, chopped
12 whole Andes Mints and whipped cream for garnish
Instructions
Preheat oven to 325 degrees F. Line a 12-cup muffin pan with paper liners and lightly spray.
Combine Oreo crumbs, 1 tablespoon sugar, and melted butter. Divide evenly among liners, pressing down to form crusts.
Beat cream cheese until smooth. Add 1/3 cup sugar and mix until incorporated.
Add egg, mint extract, and green food coloring; mix on low. Stir in chopped Andes Mints gently.
Spoon mixture over crusts. Bake 20 minutes. Turn off oven, leave door open, cool 10 minutes.
Refrigerate cheesecakes at least 6 hours. Remove from pan carefully.
Heat cream in microwave 40 seconds. Add chocolate chips, cover 3-5 minutes, stir smooth.
Spoon ganache over cheesecakes, set 5 minutes.
Garnish with whipped cream, whole Andes Mints, and Oreo crumbs if desired.
Notes
Be careful not to overmix after adding chopped Andes Mints to keep texture.
Refrigeration overnight improves flavor and texture.
Use green food coloring according to preference for color intensity.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22
- Sodium: 160
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 21
- Fiber: 1
- Protein: 4
- Cholesterol: 55