Description
These delectable and adorable Andes Mint Mini Cheesecakes combine chocolate graham cracker crust with creamy mint-flavored cheesecake, topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make a great party dessers and can be prepared and frozen ahead of time.
Ingredients
- FOR THE CRUST:
- 1-¼ cup Chocolate Graham Cracker Crumbs
- 2 Tablespoons Sugar
- 4 Tablespoons Butter, Melted
- FOR THE FILLING:
- 6 Tablespoons Sugar
- 16 ounces, weight Cream Cheese, Softened
- 1 Large Egg
- 1 teaspoon Mint Extract
- 4 drops Green Food Coloring
- FOR THE TOPPING:
- 1-¼ cup Chocolate Chips
- 15 Andes Mints, Coarsely Chopped
Preparation
Preheat oven to 325ºF and spray mini cheesecake pan with nonstick baking spray.
For the crust, combine graham crackers, sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
For the filling, in a stand mixer, blend cream cheese and sugar until smooth and creamy. Add egg, mint extract and food coloring, mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers, dividing evenly.
Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow cheesecakes to cool down slowly.
Remove from oven and chill for several hours or overnight before removing from pan.
For the topping, melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
