Andes Mint Mini Cheesecakes (Print-Friendly Version)
Delicious mini cheesecakes with chocolate and mint flavors, topped with Andes candies.
# What You’ll Need to Make This:
→ Crust
01 -
1¼ cups chocolate graham cracker crumbs
02 -
2 tablespoons sugar
03 -
4 tablespoons butter, melted
→ Filling
04 -
2 8-ounce boxes of cream cheese, softened
05 -
¼ cup plus 2 tablespoons sugar
06 -
1 egg
07 -
1 teaspoon mint extract
08 -
4 drops green food coloring
→ Topping
09 -
1¼ cups chocolate chips
10 -
15 Andes mints, coarsely chopped
# How to Prepare:
01 -
Preheat oven to 325°F and spray the mini cheesecake pan with nonstick baking spray.
02 -
Combine graham crackers, 2 tablespoons of sugar, and melted butter in a bowl. Divide mixture evenly between the cavities of the mini cheesecake pan and press down gently with a spoon to form the crust.
03 -
In a stand mixer, blend cream cheese and ¼ cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and green food coloring; mix on low speed just until incorporated. Spoon the cream cheese mixture over the crusts, dividing evenly.
04 -
Bake for 20 minutes. Turn off the oven, prop the oven door open with a wooden spoon, and allow cheesecakes to cool slowly for about 5-10 minutes before removing from the oven.
05 -
Remove cheesecakes from the oven and chill them in the refrigerator for several hours or overnight before removing them from the pan.
06 -
Melt chocolate chips in the microwave according to the manufacturer's instructions. Top each mini cheesecake with a heaping tablespoon of melted chocolate and pieces of chopped Andes mints.
# Extra Tips:
01 -
Plan ahead and soften cream cheese and bring the egg to room temperature for smoother mixing.
02 -
Avoid overmixing the cream cheese mixture after adding the egg to prevent incorporating too much air, which can lead to cracks.
03 -
Chill cheesecakes completely for best texture. They can also be stored in the freezer for up to 2 months, double-wrapped in freezer-safe bags.