Name: Mini Andes Mint Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: Nonstick baking spray; Chocolate graham cracker crumbs – 1¼ cups; Sugar – 2 tablespoons; Butter (melted) – 4 tablespoons; Cream cheese (softened) – 16 ounces (2 boxes); Sugar – 1/4 cup plus 2 tablespoons; Egg – 1 large; Mint extract – 1 teaspoon; Green food coloring – 4 drops; Chocolate chips – 1¼ cups; Andes mints (coarsely chopped) – 15 pieces

Mini Andes Mint Cheesecakes

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Indulge in these creamy Mini Andes Mint Cheesecakes, featuring a chocolate graham cracker crust, a minty green cheesecake filling, and a rich chocolate ganache topping.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cheesecakes
Cuisine: American

Ingredients

Nonstick baking spray

Chocolate graham cracker crumbs – 1¼ cups

Sugar – 2 tablespoons

Butter (melted) – 4 tablespoons

Cream cheese (softened) – 16 ounces (2 boxes)

Sugar – 1/4 cup plus 2 tablespoons

Egg – 1 large

Mint extract – 1 teaspoon

Green food coloring – 4 drops

Chocolate chips – 1¼ cups

Andes mints (coarsely chopped) – 15 pieces

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Instructions

Preheat oven to 325°F and spray the mini cheesecake pan with nonstick baking spray.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter.

Divide the mixture into the mini cheesecake pan evenly and press down gently with a spoon.

In a stand mixer, blend cream cheese and the remaining sugar until smooth and creamy.

Add the egg, mint extract, and food coloring; mix on low speed just until incorporated.

Spoon the cream cheese mixture over the chocolate graham crackers, dividing evenly.

Bake for 20 minutes.

Turn off the oven and prop open the door with a wooden spoon for 5-10 minutes to cool slowly.

Remove from oven and chill in the refrigerator for several hours or overnight.

Melt chocolate chips in the microwave according to package instructions.

Top each mini cheesecake with a heaping tablespoon of chocolate and a sprinkle of chopped Andes mints.

Notes

• Soften your cream cheese to room temperature to avoid lumps.

• Warm your egg to room temperature for a more cohesive batter.

• Use full-fat cream cheese for the richest, creamiest texture.

• Avoid over-mixing after adding the egg to prevent air bubbles and cracks.

• Slow cooling in the oven prevents the tops from sinking or cracking.

• These freeze beautifully for up to 2 months if wrapped tightly.

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