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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes
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Indulge in the delightful Andes Mint Mini Cheesecakes, a perfect blend of rich chocolate and refreshing mint. These bite-sized treats feature a scrumptious chocolate graham cracker crust filled with creamy mint-infused cream cheese. Topped with melted chocolate and crushed Andes mints, they are not only visually stunning but also irresistibly delicious. Ideal for parties, gatherings, or simply enjoying at home, these mini cheesecakes are a crowd-pleaser that everyone will love. The best part? They can be made ahead of time for effortless entertaining!

Ingredients

Scale
  • 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 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 (165°C) and spray a mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until mixed well. Press the mixture evenly into the bottom of the mini cheesecake pan compartments.
  3. In a stand mixer, blend softened cream cheese and sugar until smooth. Add egg, mint extract, and food coloring; mix until just combined.
  4. Spoon the cream cheese filling over the crusts and bake for about 20 minutes until set.
  5. Cool in the oven with the door ajar for about 5-10 minutes before transferring to chill in the refrigerator for several hours or overnight.
  6. Melt chocolate chips in a microwave-safe bowl and drizzle over each cheesecake; top with chopped Andes mints.

Nutrition

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