Mint Chocolate Mini Cheesecakes (Print Version)
# Ingredients:
→ For the Crust
01 -
1¼ cups chocolate graham cracker crumbs (about 8-9 crackers)
02 -
2 tablespoons sugar
03 -
4 tablespoons butter, melted
→ For the Filling
04 -
2 (8 ounce) boxes of cream cheese, softened
05 -
¼ cup plus 2 tablespoons sugar
06 -
1 egg, room temperature
07 -
1 teaspoon mint extract
08 -
4 drops green food coloring
→ For the Topping
09 -
1¼ cups chocolate chips
10 -
15 Andes mints, coarsely chopped
11 -
Nonstick baking spray
# Instructions:
01 -
Preheat oven to 325 degrees and spray the mini cheesecake pan with nonstick baking spray.
02 -
Combine graham crackers, 2 tablespoons of sugar, and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
03 -
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.
04 -
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.
05 -
Remove from oven and chill for several hours or overnight before removing from pan.
06 -
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.
# Notes:
01 -
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.
02 -
Plan ahead and soften your cream cheese to room temperature. It will be much easier to beat it and get all of the lumps out.
03 -
Warm your egg to room temperature.
04 -
For best results, use full-fat cream cheese.
05 -
Do not over-mix the cream cheese mixture after adding the egg, as this can cause too much air in the cheesecake.
06 -
Do not open the oven door while they are baking, as fluctuations in temperature can cause cracks.
07 -
You can buy whole chocolate graham crackers and crush them in a food processor. It will take about 8-9 graham crackers, depending on how fine you crush them.
08 -
These cheesecakes need to be stored in the refrigerator. They freeze well when double-wrapped in freezer bags and stored in a sturdy freezer container for up to 2 months. Remember to defrost in the fridge and not on the counter.