Description
Creamy Andes Mint Mini Cheesecakes with a chocolate graham crust, smooth mint filling, and rich chocolate topping. Perfect bite-sized dessert for holidays, parties, or make-ahead treats.
Ingredients
Nonstick baking spray
1¼ cups chocolate graham cracker crumbs
2 tablespoons granulated sugar for crust
4 tablespoons melted butter
16 oz softened cream cheese
¼ cup plus 2 tablespoons granulated sugar for filling
1 large egg
1 teaspoon mint extract
4 drops green food coloring
1¼ cups chocolate chips for topping
15 chopped Andes mints for garnish
Instructions
1. Preheat oven to 325°F and coat a mini cheesecake pan with nonstick baking spray.
2. Combine chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press firmly into each well of the pan.
3. Beat softened cream cheese with remaining sugar until smooth.
4. Mix in egg, mint extract, and green food coloring just until blended.
5. Divide batter evenly over crusts.
6. Bake for about 20 minutes. Turn off oven and let cheesecakes rest inside with the door slightly open for several minutes.
7. Chill in the pan for several hours or overnight.
8. Melt chocolate chips and spoon over each cheesecake.
9. Top with chopped Andes mints and serve.
Notes
Use room-temperature cream cheese and egg for a smooth batter.
Full-fat cream cheese provides the best creamy texture.
Mix gently after adding the egg to prevent cracks.
Keep the oven door closed while baking.
If using whole graham crackers, crush 8 to 9 crackers to make crumbs.
Store in the refrigerator in an airtight container.
Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 176
- Sugar: 17g
- Sodium: 58mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg