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Andes Mint Mini Cheesecakes
Donna

Andes Mint Mini Cheesecakes

These delectable Andes Mini Cheesecakes are party-worthy, freezer friendly, and absolutely adorable. Enjoy these chocolate graham cracker crust mint-filled cheesecakes topped with chocolate and Andes Mint candies.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 14 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 176
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 can Nonstick baking spray
  • 1¼ cups chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 8 ounce boxes cream cheese softened
  • ¼ cup plus 2 tablespoons sugar
  • 1 large egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1¼ cups chocolate chips
  • 15 pieces Andes mints coarsely chopped

Equipment

  • mini cheesecake pan

Method
 

Instructions
  1. Preheat oven to 325 degrees and spray the mini cheesecake pan with nonstick baking spray.
  2. Combine graham crackers, 2 tablespoons of 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 of sugar until smooth and creamy. Add the egg, mint extract, and food coloring: mix just until incorporated on low. Spoon the cream cheese mixture over the chocolate graham crackers, dividing evenly.
  4. 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 only about 5-10 minutes, then remove them from the oven.
  5. Remove from oven and chill for several hours or overnight before removing from pan.
  6. Melt chocolate chips in the microwave according to the manufacturer's instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.