Andes Mint Mini Cheesecakes: A Bite-Sized Chocolate Mint Delight

Introduction

Indulging in the classic combination of chocolate and mint is a treat for the senses. And what better way to satisfy your cravings than with Andes Mint Mini Cheesecakes? These delectable bite-sized desserts are not only irresistibly delicious but also incredibly easy to make. In this article, we’ll guide you through a delightful Andes Mint Mini Cheesecakes Recipe that will leave you and your guests wanting more.

Ingredients You’ll Need

Before we dive into the baking adventure, let’s gather all the scrumptious ingredients you’ll need:

For the Crust:

• 1 cup of chocolate cookie crumbs (about 10-12 cookies)
• 2 tablespoons of granulated sugar
• 4 tablespoons of unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces (2 packages) of cream cheese, softened
• 1/2 cup of granulated sugar
• 2 large eggs
• 1 teaspoon of pure vanilla extract
• 1/2 cup of sour cream
• 1/2 cup of Andes Mint chocolate chips

For Topping:

• Whipped cream
• Andes Mint chocolate chips
• Fresh mint leaves (optional)

Step 1: Preparing the Crust

Let’s start by making the crust for our mini cheesecakes. In a bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Next, line a muffin tin with paper liners. Press a spoonful of the cookie crumb mixture into the bottom of each liner, creating a firm and even crust.

Step 2: Making the Cheesecake Filling

Now, it’s time to prepare the creamy cheesecake filling. In a mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Add the granulated sugar and continue to beat until the sugar is well incorporated.

Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract and sour cream, combining until the mixture is silky and uniform.

Step 3: Adding the Minty Twist

To infuse that irresistible minty flavor, gently fold in the Andes Mint chocolate chips into the cheesecake filling. These little chocolate chips will provide a delightful burst of mint with every bite.

Step 4: Baking the Mini Cheesecakes

Preheat your oven to 325°F (163°C). Carefully spoon the cheesecake filling over the chocolate cookie crust in each muffin liner, filling them nearly to the top.

Bake the mini cheesecakes in the preheated oven for about 20-25 minutes, or until the edges are set, and the centers are slightly jiggly.

Step 5: Cooling and Topping

Once baked, remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.

Before serving, top each cheesecake with a dollop of whipped cream, a sprinkle of Andes Mint chocolate chips, and if desired, a fresh mint leaf for that extra touch of elegance.

Conclusion

Andes Mint Mini Cheesecakes are a delightful fusion of creamy cheesecake and the refreshing taste of mint chocolate. These bite-sized treats are perfect for any occasion, whether you’re entertaining guests or simply treating yourself to a sweet escape.

With their irresistible flavor and charming appearance, these mini cheesecakes are bound to be a hit. So, don your apron, gather your ingredients, and get ready to savor the delightful world of Andes Mint Mini Cheesecakes. Your taste buds will thank you!

FAQs

1. Can I use pre-made cookie crumbs for the crust?

Absolutely! Pre-made chocolate cookie crumbs work just as well and can save you some time.

2. Can I use mint extract instead of Andes Mint chocolate chips?

Yes, you can use mint extract for a minty flavor. Start with 1/4 to 1/2 teaspoon and adjust to your taste.

3. How do I store leftover mini cheesecakes?

Store them in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage.

4. Can I make these in advance for a party?

Yes, you can make them a day in advance and store them in the refrigerator. Add the whipped cream and toppings just before serving for the best presentation.

5. Can I use low-fat cream cheese for a lighter version?

While it’s possible, using regular cream cheese will yield the creamiest and most delicious results.

Source: smalltownwoman.com

Yield: 3 Servings

Creamy, Spicy Chicken Pasta with Summer Vegetables

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Imagine biting into a forkful of creamy, spicy chicken pasta, loaded with fresh summer vegetables. The combination of tender chicken, perfectly cooked pasta, and a rich, spicy cream sauce makes this dish a summertime favorite. It’s not only delicious but also a great way to use up those seasonal vegetables from your garden or local market.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 6 oz. dry Farfalle (Bowtie) Pasta
• 8 oz. Chicken Breast
• 2 tsp. Cajun Seasoning
• 2 tsp. Avocado oil
• 1/2 cup diced Orange Bell Pepper
• 2/3 cup thinly sliced Zucchini
• 2 tbsp. minced Jalapeno
• 1/3 cup diced Tomato
• 1/3 cup. chopped Green Onion divided
• 2 tsp. Tomato Paste
• 1 clove Garlic minced
• 1/2 tsp. Crushed Red Pepper plus more for serving
• 1 cup Half and Half or heavy cream
• 1/4 cup grated Parmesan Cheese
• Salt & freshly cracked Black Pepper

Instructions

• Season chicken with Cajun seasoning, ½ tsp. per side. Set the seasoned chicken aside to rest at room temperature for about 10-15 minutes while you chop the vegetables.

• After the chicken rests, heat avocado oil in a large, nonstick pan over medium heat. Cook chicken in the oil for about 4-5 minutes per side until it has a crusty browned exterior and the internal temperature reaches 165 F. Transfer the cooked chicken to a plate and tent with foil to keep warm.

• In the same pan, cook sliced zucchini, chopped bell pepper, and minced jalapenos for 6-7 minutes, stirring occasionaly, until softened. Scrape any browned bits from the pan into the veggies as they cook.

• Add tomatoes, green onions, and tomato paste with a pinch of salt. Cook for about 5 minutes, stirring occasionally. Start boiling the farfalle (bowtie) pasta in salted water around this time, and cook the pasta until al dente, which is about one minute less than the package directions call for (usually 10-12 minutes for farfalle pasta). (The pasta should finish around the same time as the creamy sauce).

• Stir garlic and crushed red pepper into the pan with the cooked vegetables, and cook for 1 minute. Turn the heat beneath the pan to medium-low, stir in half and half, and bring to a gentle simmer. Allow the half and half to gently simmer for 6-7 minutes, stirring frequently, until thickened. Taste and season with salt and pepper as needed.

• Add the cooked pasta to the pan and toss to coat it in the spicy cream sauce. Grate in parmesan cheese and stir to combine. Don't discard the pasta water! Add pasta water, a tablespoon or two at a time, and continue tossing everything together until the sauce is as creamy as you like it!

• Divide the pasta between warm bowls, and serve immediately with more crushed red pepper, green onions, and parmesan cheese on top.

Notes

Please use as much or as little crushed red pepper as you like! The flavor is still fantastic without the heat, so make it to your liking! I also always serve garlic bread with this dish, and a salad if possible.