Andes Mint Mini Cheesecakes (Print Version)
# Ingredients:
01 -
Nonstick baking spray
02 -
1¼ cups chocolate graham cracker crumbs
03 -
2 tablespoons sugar
04 -
4 tablespoons butter, melted
05 -
16 ounces cream cheese, softened
06 -
¼ cup plus 2 tablespoons sugar
07 -
1 egg
08 -
1 teaspoon mint extract
09 -
4 drops green food coloring
10 -
1¼ cups chocolate chips
11 -
15 Andes mints, coarsely chopped
# Instructions:
01 -
Preheat oven to 325°F and spray the mini cheesecake pan with nonstick baking spray.
02 -
Combine chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Divide this mixture evenly into the mini cheesecake pan and press down gently using a spoon.
03 -
In a stand mixer, blend the softened cream cheese and ¼ cup plus 2 tablespoons of sugar until the texture is smooth and creamy. Add in the egg, mint extract, and food coloring, and mix on low speed until just incorporated.
04 -
Spoon the cream cheese filling over the prepared crusts in the cheesecake pan, distributing evenly among the sections.
05 -
Bake for 20 minutes. Turn off the oven and prop open the oven door using a wooden spoon to allow the cheesecakes to cool for 5-10 minutes before removing them.
06 -
Remove the cheesecakes from the oven and chill them in the refrigerator for several hours or overnight before removing them from the pan.
07 -
Melt the chocolate chips in the microwave according to the manufacturer's instructions. Top each mini cheesecake with a heaping tablespoon of melted chocolate and a few pieces of coarsely chopped Andes mints.
# Notes:
01 -
For best results, soften cream cheese to room temperature before mixing to avoid lumps.
02 -
Use full-fat cream cheese for optimal texture and flavor.
03 -
Avoid overmixing the filling after adding the egg to prevent excess air.
04 -
Do not open the oven door during baking to prevent cracks in the cheesecake.
05 -
Cheesecakes store well in the refrigerator or in the freezer for up to two months when double-wrapped and placed in a sturdy container.