Scale

For the crust:

12 Oreo cookies, crushed

3 tbsp melted butter

For the filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/2 tsp peppermint extract

1/4 cup sour cream

1/3 cup heavy cream

1/2 cup melted semi-sweet chocolate chips

1/2 cup chopped Andes mints (plus extra for topping)

1. Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.

2. Mix crushed Oreos with melted butter. Press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes and let cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.

4. Stir in peppermint extract, sour cream, and heavy cream.

5. Fold in melted chocolate and chopped Andes mints until combined.

6. Divide batter evenly over crusts. Bake for 18–22 minutes or until centers are just set.

7. Cool completely, then chill for at least 4 hours or overnight.

8. Top with extra chopped Andes mints before serving.

Make sure cream cheese is at room temperature to avoid lumps.

Use a water bath for creamier texture if desired.

Can be made ahead and stored chilled for up to 4 days.

Keywords: mini Andes mint cheesecake, mint chocolate cheesecakes, Andes dessert recipe, easy mint cheesecake