Mini Andes Mint Cheesecakes
These delightful mini cheesecakes combine creamy mint flavors and chocolate with a crunchy crust, perfect for any occasion.
Ingredients
Crust Ingredients
- 1¼ cups Chocolate graham cracker crumbs
- 2 tablespoons Sugar
- 4 tablespoons Butter (melted)
Filling Ingredients
- 16 ounces Cream cheese (softened)
- ¼ cup Sugar plus 2 tablespoons
- 1 large Egg
- 1 teaspoon Mint extract
- 4 drops Green food coloring
- 1¼ cups Chocolate chips
- 15 pieces Andes mints (coarsely chopped)
Miscellaneous
- Nonstick baking spray
Instructions
Preparation
- Preheat your oven to 325°F.
- Gather all your ingredients, ensuring your cream cheese is softened to room temperature.
Crust Preparation
- In a medium bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix well until fully coated.
- Divide the graham cracker mixture evenly into the mini cheesecake pan and press down gently to create an even layer.
Filling Preparation
- Blend the softened cream cheese and remaining sugar in a stand mixer until smooth.
- Add the egg, mint extract, and green food coloring. Mix on low speed just until combined.
- Spoon the cream cheese mixture over the chocolate graham cracker base, dividing it evenly.
Baking
- Place the pan in the preheated oven and bake for 20 minutes, ensuring the filling is set but still slightly jiggly in the center.
- Turn off the oven and prop the door open with a wooden spoon. Allow cheesecakes to cool slowly for 5-10 minutes.
Chilling and Serving
- Remove the pan from the oven and refrigerate for several hours or overnight.
- Melt the chocolate chips in the microwave and top each mini cheesecake with melted chocolate and sprinkled chopped Andes mints.
Notes
You can customize the filling with other flavors and toppings depending on your preferences. Ensure to chill the cheesecakes properly to avoid cracks.