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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes
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Indulge in the delightful Andes Mint Mini Cheesecakes—an enchanting blend of creamy cheesecake and refreshing mint, all resting on a rich chocolate graham cracker crust. Perfect for any celebration or cozy gathering, these bite-sized desserts are guaranteed to bring smiles to your loved ones. Their vibrant green hue and decadent chocolate drizzle make them not only delicious but also visually appealing. Whether you’re hosting a party or simply treating yourself after a long day, these mini cheesecakes are an unforgettable experience that deserves a place in your dessert repertoire.

Ingredients

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  • Nonstick baking spray
  • 1¼ cups chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ¼ cup plus 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1¼ cups chocolate chips
  • 15 Andes mints, coarsely chopped

Instructions

  1. Preheat your oven to 325°F and spray a mini cheesecake pan with nonstick baking spray.
  2. In a bowl, mix chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter until combined. Press evenly into the bottom of each mold.
  3. In a mixer, beat softened cream cheese and remaining sugar until smooth. Add the egg, mint extract, and food coloring; blend until creamy.
  4. Pour the filling over the crusts and bake for 20 minutes or until set. Allow to cool in the oven with the door ajar for about 10 minutes.
  5. Chill in the refrigerator for at least four hours or overnight before serving.
  6. Melt chocolate chips in intervals until smooth; drizzle over cooled cheesecakes and top with chopped Andes mints.

Nutrition

Find it online: https://cookingwitheliana.com/andes-mint-mini-cheesecakes/