Description
These Andes Mint Mini Cheesecakes combine the rich flavors of chocolate and the refreshing zest of mint in a delightful small form factor, perfect for parties or a personal treat. The crunchy chocolate base, paired with a creamy mint-infused filling, topped with melted chocolate and chopped Andes mints, offers a multi-textural experience that’s as pleasing to the palate as it is to the eye.Whether you’re looking for a festive dessert for a holiday gathering or just want to indulge in a little treat, these mini cheesecakes are sure to impress. The individual serving size makes them easy to serve and even easier to enjoy, turning any moment into a special occasion.
Ingredients
Nonstick baking spray
1 1/4 cups 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
Preheat oven to 325°F and spray the mini cheesecake pan with nonstick baking spray.
Combine graham crackers, 2 tablespoons of sugar, and melted butter. Divide in the mini cheesecake pan evenly and press down gently.
In a stand mixer, blend cream cheese and 1/4 cup plus 2 tablespoons of sugar until smooth. Add the egg, mint extract, and food coloring, mixing just until incorporated on low.
Spoon the cream cheese mixture over the chocolate graham cracker base, dividing evenly.
Bake for 20 minutes. Turn off the oven, prop open the door with a wooden spoon, and allow to cool down slowly for about 5-10 minutes, then remove from the oven.
Chill for several hours or overnight before removing from pan.
Melt chocolate chips in the microwave per manufacturer’s instructions. Top each cheesecake with chocolate and chopped Andes mints.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350