Name: Mini Andes Mint Cheesecakes: Chocolate-Mint Perfection in Every Bite
Ingredients: ¾ cup chocolate cookie crumbs (Oreos or chocolate graham crackers); 2 tbsp unsalted butter, melted; 8 oz (225g) cream cheese, softened; ¼ cup powdered sugar; ½ tsp pure peppermint extract (start with ¼ tsp—adjust to taste!); 1–2 drops green food coloring (optional); 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed; 6–8 Andes Mint Thins, chopped + extra for garnish; Optional: 2 tbsp melted dark chocolate or white chocolate for drizzling

Ingredients

Scale

For the crust (makes 12):

¾ cup chocolate cookie crumbs (Oreos or chocolate graham crackers)
2 tbsp unsalted butter, melted

For the filling:

8 oz (225g) cream cheese, softened
¼ cup powdered sugar
½ tsp pure peppermint extract (start with ¼ tsp—adjust to taste!)
1–2 drops green food coloring (optional)
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed

For the topping:

6–8 Andes Mint Thins, chopped + extra for garnish
Optional: 2 tbsp melted dark chocolate or white chocolate for drizzling

Instructions

Option 1: No-Bake (Recommended)

Make crust: Mix cookie crumbs and melted butter. Press into bottoms of a 12-cup muffin tin lined with paper liners. Chill 10 minutes.
Make filling: Beat cream cheese, powdered sugar, and peppermint extract until smooth. Fold in whipped topping and optional food coloring.
Fill cups: Spoon filling over crusts, smoothing tops. Sprinkle with chopped Andes mints.
Chill at least 3–4 hours, or overnight.

Option 2: Baked (for firmer texture)

Follow crust steps above.
Beat cream cheese, sugar, and peppermint extract. Add 1 egg; mix just until combined.
Fill cups ¾ full. Bake at 325°F (160°C) for 18–20 minutes, until centers are set. Cool, then chill 2+ hours before topping.

💡 Pro Tips:
– Peppermint extract is strong—taste as you go! Too much tastes medicinal.
– For gluten-free: Use GF chocolate sandwich cookies.
– Store covered in fridge up to 5 days—they stay creamy and fresh!

Prep Time & Nutrition (per cheesecake, makes 12):