Andes Mint Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1¼ cups chocolate graham cracker crumbs
02 -
2 tablespoons sugar
03 -
4 tablespoons butter, melted
04 -
Nonstick baking spray
→ Filling
05 -
2 packages (8 ounce each) cream cheese, softened
06 -
¼ cup plus 2 tablespoons sugar
07 -
1 egg
08 -
1 teaspoon mint extract
09 -
4 drops green food coloring
→ Topping
10 -
1¼ cups chocolate chips
11 -
15 Andes mints, coarsely chopped
# Instructions:
01 -
Preheat oven to 165°C (325°F) and spray the mini cheesecake pan with nonstick baking spray.
02 -
Combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Divide the mixture evenly in the mini cheesecake pan. Press down gently with a spoon to create a firm base.
03 -
In a stand mixer, blend cream cheese and ¼ cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and food coloring, mixing just until incorporated on low speed. Spoon the cream cheese mixture over the chocolate graham cracker crusts, dividing evenly.
04 -
Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly for 5-10 minutes before removing them from the oven.
05 -
Chill the cheesecakes for several hours or overnight before removing from the pan.
06 -
Melt chocolate chips according to package instructions. Top each mini cheesecake with a heaping tablespoon of melted chocolate and sprinkle with chopped Andes mints.
# Notes:
01 -
Allow the cheesecakes to cool gradually to prevent cracking.
02 -
For best results, chill overnight before adding the chocolate topping.