Mini Cheesecakes
Bite-sized mini cheesecakes with a crisp graham cracker base and a silky cream cheese filling, topped with chocolate and Andes Mints.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 180 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar (for crust)
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar (for filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup chocolate chips
- Andes Mint candies for topping
Instructions
- Preheat the oven to 325°F (163°C). Line a standard muffin tin with cupcake liners.
- Mix graham cracker crumbs, 1/2 cup sugar, and melted butter until moistened. Press the mixture into the bottoms of the liners.
- Beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
- Fill the crusts, leaving some room for expansion. Bake for 20–25 minutes until slightly jiggly in center.
- Cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Melt chocolate chips and drizzle over mini cheesecakes, then top with chopped Andes Mints.
Notes
For lighter filling, substitute half the sour cream with plain Greek yogurt. Use full-fat cream cheese for best texture.
Find it online: https://www.wholesomeeasy.com/mini-cheesecakes-cheesecakes/