Ingredients
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 cup Andes Mint baking chips
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 tsp peppermint extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F.
- Mix graham cracker crumbs with melted butter and sugar until combined. Press into muffin liners.
- Beat cream cheese in a bowl until smooth, then gradually add sugar. Mix in eggs, followed by sour cream and peppermint extract.
- Fold in Andes mint chips gently.
- Scoop the cheesecake filling into muffin liners, filling them 2/3 full.
- Bake for 18-20 minutes until edges are set and center jiggles slightly.
- Cool at room temperature for 10 minutes, then refrigerate for at least 2 hours.
- Serve chilled with optional whipped cream or crushed Andes mints on top.
Notes
Avoid overmixing to keep the texture light and airy. Allow cheesecakes to cool slowly to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian