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Creamy Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes are individual chocolate mint desserts featuring a chocolate graham cracker crust, creamy mint cheesecake filling, and a smooth chocolate topping finished with chopped Andes mints.
Calories:
Author: Sandra Myers

Ingredients

  • Nonstick baking spray
  • 1 ¼ cups chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 boxes cream cheese 8 ounces each, softened
  • ¼ cup plus 2 tablespoons sugar
  • 1 large egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1 ¼ cups chocolate chips
  • 15 Andes mints coarsely chopped

Instructions

  • Preheat oven to 325°F and spray mini cheesecake pan with nonstick baking spray.
  • Mix chocolate graham crumbs, sugar, and melted butter until combined. Divide into pan and press down to form crust.
  • Beat cream cheese with sugar until smooth. Add egg, mint extract, and green coloring, mixing just until combined.
  • Spoon filling over crusts and smooth the tops.
  • Bake 20 minutes. Turn off oven, crack door with a wooden spoon, and let cool inside 5–10 minutes.
  • Remove from oven and chill several hours or overnight.
  • Melt chocolate chips, spoon on top of cheesecakes, and finish with chopped Andes mints.