Description
Delight in these luscious Andes Mint Mini Cheesecakes, featuring a rich, creamy texture with a refreshing mint burst and a crunchy chocolate graham cracker crust.
Ingredients
Scale
- 1 cup chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 egg
- 1 teaspoon mint extract
- 1–2 drops green food coloring
- 1/3 cup chocolate chips
- 3–4 Andes mints, chopped
Instructions
- Prepare the Pan: Coat the mini cheesecake pan with nonstick spray.
- Create the Crust: Mix chocolate graham cracker crumbs with sugar and melted butter. Press into the bottom of the pan cavities.
- Mix the Filling: Beat cream cheese with sugar until smooth, then add egg, mint extract, and green food coloring.
- Bake: Pour filling over crusts and bake at 325°F for 20 minutes. Cool gradually in the oven.
- Chill: Refrigerate for several hours or overnight.
- Finishing Touches: Drizzle melted chocolate on each cheesecake and top with chopped Andes mints before serving.
Notes
Keep desserts fresh by freezing portions wrapped in plastic wrap or foil. Thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg