Andes Mint Mini Cheesecakes

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Ingredients

  • Pam nonstick baking spray
  • 1 1/4 cup chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 (8 ounce) boxes of cream cheese softened
  • 1/4 cup plus 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1 1/4 cups chocolate chips
  • 15 Andes mints coarsely chopped.

Instructions

  1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
  2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
  3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
  4. Bake for 25-30 minutes.
  5. Remove from oven and chill for several hours or overnight before removing from pan.
  6. 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.

Notes

Some of the readers are having trouble with the melted chocolate on the top being to hard and are suggesting a chocolate ganache instead. Also if you do not have a mini cheesecake pan you can use a standard size cupcake pan

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Gallery of Andes Mint Mini Cheesecakes

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