Ingredients
– 1 ½ cups chocolate wafer cookies, crushed
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ teaspoon peppermint extract
– 1 cup mini Andes mints, chopped
– Whipped cream (for topping)
– Additional Andes mints (for garnish)
Equipment Needed
– Muffin tin
– Mini muffin liners
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
First, preheat your oven to 325°F (160°C). This is where the magic begins! While the oven warms up, I take my mini muffin tin and line it with those adorable mini cupcake liners. In a large mixing bowl, I combine the crushed chocolate wafers with the melted butter, mixing until it’s all well incorporated. Then, I press this mixture into the bottoms of each muffin liner to create the crust. It’s okay if they’re not perfect; just make sure they hold together nicely. (See the next page below to continue steps…)