Description
Celebrate St. Patrick’s Day with these delightful St. Patrick’s Day Mini Andes Mint Chocolate Cheesecakes! These charming mini desserts perfectly combine rich chocolate and creamy cheesecake infused with the refreshing taste of Andes mint. Ideal for any gathering, these bite-sized treats will impress your guests with their vibrant green accents and scrumptious flavor. With easy-to-follow instructions, even novice bakers can create these festive delights that are not only delicious but also visually appealing.
Ingredients
Scale
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ⅓ cup sour cream
- ⅓ cup cocoa powder
- ½ cup Andes mint chocolate chips
- 12 mini graham cracker crusts
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with mini cupcake liners if not using pre-made crusts.
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add vanilla and egg; mix until combined.
- Stir in sour cream and cocoa powder until no lumps remain. Gently fold in Andes mint chocolate chips.
- Spoon the mixture into the mini graham cracker crusts, filling each about ¾ full.
- Bake for 20-25 minutes until set, then cool for 10 minutes in the tin before refrigerating for at least 2 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg