Andes Mint Mini Cheesecakes

In a mixing bowl, beat cream cheese and sugar until smooth.

Add sour cream, eggs, vanilla extract, and mint extract (if using). Beat until just combined—do not overmix.

Fold in the chopped Andes mints gently.

Assemble and Bake:

Divide the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full.

Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.

Make the Ganache:

Heat the heavy cream in a small saucepan over medium heat until just simmering.

Pour the hot cream over the chocolate chips and chopped Andes mints in a bowl. Let sit for 2 minutes, then stir until smooth.

Let the ganache cool slightly before spooning or spreading it over the chilled cheesecakes.

Garnish and Serve:

Optionally top with whipped cream, extra chopped Andes mints, and mint leaves.

Remove the cupcake liners and serve chilled.