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Creamy Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes are individual no-bake desserts with a chocolate graham cracker crust, a smooth mint cheesecake filling, and a rich chocolate topping finished with chopped Andes mints.
Calories:
Author: Sandra Myers

Ingredients

For the crust

  • 2 cups chocolate graham cracker crumbs
  • ½ cup unsalted butter melted

For the filling

  • 16 oz cream cheese softened
  • ½ cup sugar
  • 2 teaspoons mint extract
  • Green food coloring
  • 1 cup heavy cream

For the decoration

  • ½ cup chocolate chips melted
  • 8 –10 Andes candies chopped

Instructions

  • Line a muffin tin with cupcake liners.
  • Mix chocolate graham crumbs with melted butter until it looks like wet sand.
  • Divide crumbs into liners and press firmly to form crusts.
  • Beat softened cream cheese and sugar until smooth.
  • Add mint extract, green coloring, and heavy cream. Whip until fluffy.
  • Spoon filling into liners and chill for at least 4 hours.
  • Top with melted chocolate and chopped Andes mints.