Andes Mint Mini Cheesecakes

There may be a unique location in my heart for cheesecake.  these little Andes mint cheesecakes are packed full of decadent taste.  the whole thing you constantly wanted in a mini.  they may be ideal stability between your candy enamel and your exercise! except that minis are calorie unfastened.  LOL!  nicely at least they are element controlled!


  • Pam nonstick baking spray
  • 1 1/4 cup chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 (8 ounce) boxes of cream cheese softened
  • 1/4 cup plus 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1 1/4 cups chocolate chips
  • 15 Andes mints coarsely chopped.


  1. Preaheat oven to 325 stages and spray mini cheesecake pan with Pam.
  2. integrate graham crackers, 2 tablespoons sugar and butter. Divide inside the mini cheesecake pan lightly. Press down lightly with a spoon.
  3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar till clean and creamy. upload the egg, mint extract and meals coloring: mix simply till incorporated on low. Spoon cream cheese aggregate over the chocolate graham crackers; dividing evenly.
  4. Bake for 25-30 minutes.
  5. put off from oven and chill for numerous hours or in a single day before eliminating from pan.
  6. melt chocolate chips in microwave in keeping with manufacturers instructions. pinnacle every mini cheesecake with a heaping tablespoon of chocolate and a few portions of Andes mints.


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